Ginger (Zingiber officinale) is a flowering plant that is native to Southeast Asia and has been used for over 2,500 years. It is a perennial that can live for more than two years and has grass-like leaves and a thick, branched rhizome (underground stem). The rhizome has a brown outer layer and a yellow center with a spicy, citrusy aroma. Each year, the rhizome produces pseudostems (false stems) that grow 3–4 feet tall and bear narrow leaves.
Ginger is known for its pungent smell and spicy flavor, which comes from essential oils and resins in the root. The spice ginger is made from the dried and ground rhizome, which can be used to flavor many dishes, including breads, sauces, curries, confections, and pickles. Fresh ginger, or the green rhizome, can also be used in cooking. Ginger is also popular for flavoring beverages like ginger ale and ginger beer.
Ginger has many medicinal uses as well. It contains active ingredients called gingerols, which are cardiotonic in animals and can help treat nausea during pregnancy in humans. Ginger can also be used as a carminative and digestive stimulant, and its preparations can help treat coughs and colds. In medicine, ginger dilates blood vessels in the skin, which can cause a feeling of warmth.
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