Ginger, Zingiber officinale — Spices of Kerala

March 24th, 2007 | admin

Ginger, Zingiber officinale is a small perennial plant. The part usable as spice is the underground stem or rhizome, either fresh or dried. KeralaÂ’s ginger plantations produce about 70% of total ginger produced in India. Ginger grows well in almost any soil. The climate of Kerala is also ideal for the healthy growth of ginger.

Vegetative propagation involves taking small pieces of rhizome and planting them in partial to completely shady places, usually among coconut or other plantation crops. Harvesting is done when the aerial leaves are dried by digging out the rhizome, which is sent to market either fresh or dried.

Fresh ginger is called inchi and dried ginger, chukku in Malayalam.

Ginger is a major spice and forms an ingredient for many culinary delights. The smell is pleasant and a bit hard on tongue. There is an old saying in Malayalam, “inchi kadicha kuranganepole’, which means a monkey that bit ginger, to refer to persons appearing too embarrassed or in an uncomfortable position.

Ginger forms part of several beverages, pickles, confectionaries, etc.

Ginger is also used to treat several conditions that affect digestive system, respiratory system, nervous system, circulatory problems etc.