Ginger - Dried Knobby Rhizome Digestive Aid And Spicy Flavor Enhancer For Meats Vegetables And Curries

Description: Ginger is the dried knobby shaped root of a perennial herb. The plant grows 2-3 ft. tall underground rhizome of a plant. It is propagated from rhizome cutting planted on rich well drained loam. It requires a tropical climate with both a heavy rain season and a hot dry season. Ginger is grown throughout India. Kerala accounts for 12-56% of the total Indian production while Meghalaya 15% Mizoram 15% Arunachal Pradesh 12% Tamil Nadu 8% Orissa 8% West Bengal 6% and Gujarat 6%. The exported quantity in 2006-2007 was 7500 MTs.

Harvesting Season: December to February/ March
Marketing Season: February to April

Uses: Ginger has been used for thousands of years both to spice food and to sooth the digestive system. Ginger is used as a tastemaker in meats vegetables fish and curries. It is also used as an appetizer. Ginger has medicinal values and is used as a digestive aid to relive seasickness nausea and diarrhea. It is also used for lowering cholesterol reducing arthritis pain and preventing stomach ulcers. Ginger also alleviates the symptoms of motion sickness.