Ginger is a rhizomatous perennial and reaches a maximum height of about 90 cm during cultivation. Usually, the rhizomes are thick lobed, pale yellow with aromatic smell. The plant grows into many lateral shoots in groups, which starts to dry when the plant develops. In Indian folklore medicine, dry ginger is mainly used as a digestive aid. Dried ginger also possesses various medicinal properties like anti-inflammatory, liver tonic, immune booster, anti-infective and cough depressant. India is the largest producer of ginger globally and Orissa, Kerala, Karnataka, Arunachal Pradesh, West Bengal, Sikkim and Madhya Pradesh are the major ginger producing states in India. IISR Varada, IISR Mahima and IISR Rejatha cultivated in Kerala are the high quality ginger varieties supplied globally. The ginger varieties like Bahrica and Amaravathi contains high Zingiberene and gingerol content. Cochin ginger is the best variety in global market due to its lemon like flavor and low fibre content.
The main oleoresin components of ginger are gingerol, shogaol, zingerone and paradol. Zingiberol is the chief component which gives aroma to the ginger rhizome.
Not for therapeutic purpose. To be used in ayurvedic preparation and formulations.