Ginger

HISTORY AND DESCRIPTION

Ginger is a species of plants native to Asia, more particularly India. It is known for its rhizomes which are used as a condiment but also for its therapeutic properties.

Ginger is a large native plant, with very colorful flowers and aromatic rhizomes. The aerial part of the ginger can reach up to 1.50m in height and has alternate lanceolate, fragrant leaves. The rhizome is horizontal and fleshy.

Ginger was introduced to East Africa as early as the 8th century by the Portuguese. It was not until the 16th century that its presence in Madagascar was mentioned.
The cultivation of ginger is currently very widespread in the east coast of Madagascar.

PROPERTIES / VIRTUES

Ginger has been consumed for many years for its antiemetic properties. In particular, it is known to calm nausea and vomiting.

Ginger is also known to have properties on digestion. This spice improves and accelerates digestion.
It has strong antioxidant properties.

Associated with honey, in Madagascar, ginger is traditionally used as an expectorant.

In addition to its health benefits, ginger is well known for its aphrodisiac effects.

In culinary preparations, ginger can be used in various ways: Whether in marinades, sauces, broths, ginger has an important place in our dishes.

PART USED

Rhizomes

SHAPES

Powder
Dried slice