GINGER

Scientific name Zingiber officinale, is the name given by William Roxburgh from the Greek word zingiberi, from Sanskrit, singaberi. Local name: Halia (Aceh), Bahing (Batak Karo), Jae (Java), Ginger (Sunda), Jhai (Madura), Jae, Jahya (Bali), Sipodeh (Minang), Jahi (Lampung), Melito (Gorontalo), Lia (Flores), Goraka (Ternate), Late (East), PESE (Bugis), Lali (Papua). Foreign names: Ginger (UK), Khan Jiang, Chilang (China), Gingembre (France), Gengibre (Spain), Ingefaera (Sweden), Imbir (Russia), Sanyabil (Arabic), Zensero (Italy). Familia or parts of plants: Zingiberaceae.

Ginger is thought to have originated from India. But some are believed ginger comes from the China. From India, ginger was taken as the spice trade to Southeast Asia, China, Japan and the Middle East.

Ginger (Zingiber officinale) is a wild plant in a fields who had higher levels of soil rather wet (humid) and plenty of sunshine gain, such as Southeast Asia, Brazil and Africa. Currently Ecuador and Brazil became the world's largest supplier of ginger. Ginger including chronic herbaceous plant species. The characteristics of this plant among other things has erect stems, fibrous roots and bulbous with horizontal rhizomes. Medium large-small ginger rhizome plants is largely determined by its variety. Ginger rhizome rather thick-skinned tubers fibrous wrap meat and have a brown color with a distinctive aroma. Stem ginger is a pseudo-stem with a height of 30 to 100 cm. Elliptic leaf shape and not so wide. Pinnate leaves with a length of 15 to 23 mm and a width of 8 to 15 mm. The flowers are oval and have 2 sex and have 1 stamens and 3 pistils of flowers. Ginger flower has a length of 35 to 50 mm and a width of 15 to 18 mm. Scaly peduncle much as 5 to 7 pieces. Yellowish green flowers. Lips flowers and anthers purple. Ginger flowers appear in axillary in a sitting position. Ginger is a plant of tropical and subtropical regions suited to be planted in the lowlands to the highlands (1500 meters above sea level).

Substances contained in ginger (Zingiber officinale) primarily rhizomes, between Iain: essential oils, resins, mineral, sineol, fellandren, camphor, borneol, zingiberin, zingiberol, gingerol. zingeron, lipidas, aminos acid, niacin, Vitamin A and protein.

Pharmacological effects of ginger is increase appetite, strengthen the stomach, laxative fart, sweat bullets, facilitating blood circulation, lowering cholesterol, Antiemetic, anti-inflammatory, anti-cough, and improve digestion. This is possible because lenders inflame the lining of the stomach and intestines by oil released ginger rhizome.

Conditions of Growth

Ginger plant requires a relatively high rainfall, which is between 2500-4000 mm / year. At the age of 2.5 to 7 months or more ginger plants need sunlight. In other words ginger planting is done in the open so it gets sun all day. The optimum air temperature for the cultivation of ginger between 20-35 ° C.

The most suitable ginger plant grown on arable land, fertile and humus. Good soil texture is sandy loam, sandy clay and soil laterik. Ginger plant can be grown on soil acidity (pH) of approximately 4.3 to 7.4. But the soil acidity (pH) optimum for ginger is 6.8 to 7.0.

Ginger grows well in tropical and subtropical regions with altitude 0-2000 m above sea level. In Indonesia are generally planted at an altitude of 200-600 m above sea level.

Used parts and Utilization

Rhizome is part of the ginger plant that is very useful in the treatment of disease. Here are some diseases that can be cured by a ginger plant.

1.   Rheumatism

2.   Breathlessness (Asthma)

3.   Eczema

4.   Nerves facial pain

5.   Prevent Impotence

6.   Toxicity Shrimp

7.   Pain and Sprain

8.   Aches

9.   Headaches

10. Cough

11. Diarrhoea or vomiting

12. Colds

13. Vertiligo (white patches on the skin due to a lack of pigment).

14. Esophageal Worms Bracelet

15. Back Pain

16. Beautiful breasts and plump

Usage As Spices

Old fresh ginger is usually used for stir-fry dishes. Fry dishes, especially seafood, and wedang, because pungent thus neutralizing the rancid aroma. Ginger powder is widely used to add flavor to cakes and biscuits, syrup and powdered spice mix. Candied ginger is used to mix the cake, and ice cream topping because it tastes sweeter. Pickled ginger is used as a complement to grilled or baked dish because it tastes fresher and less spicy.