Ginger
Botanical Name: Zingiber offcinale
Indian Name: Aduk
Ginger is a perennial herb, with underground branching stems which are tough. The leaves and rhizomes of ginger have a characteristic fragrance when cut or bruised. Rhizomes are dug out after the leafy parts are dried.
Ginger grown in India showed the following important ingredients: volatile oil, oleoresin (acetone extract), water extract, cold alcohol extract, substantial amount of starch, total ash, water soluble ash, acid insoluble ash and alkalinity of ash of unpeeled ginger. On steam distillation, dried, cracked and crushed ginger yields a pale yellow, viscid oil. The oil possesses the aromatic odour but not the pungent flavour of the spice. The odour of the oil is lingering.
Botanical Name: Zingiber offcinale
Indian Name: Aduk
Ginger is a perennial herb, with underground branching stems which are tough. The leaves and rhizomes of ginger have a characteristic fragrance when cut or bruised. Rhizomes are dug out after the leafy parts are dried.
Ginger grown in India showed the following important ingredients: volatile oil, oleoresin (acetone extract), water extract, cold alcohol extract, substantial amount of starch, total ash, water soluble ash, acid insoluble ash and alkalinity of ash of unpeeled ginger. On steam distillation, dried, cracked and crushed ginger yields a pale yellow, viscid oil. The oil possesses the aromatic odour but not the pungent flavour of the spice. The odour of the oil is lingering.
