This plant is cultivated in most warm
countries for the sake of its rhizomes, which furnish the spice
called ginger. It is prepared by digging up the roots when a year
old, scraping them, and drying them in the sun. Ginger, when
broken across,
shows a number of little fibers embedded in floury
tissue. Its hot pungent taste is due to a volatile oil. It also
contains starch and yellow coloring matter. Ginger is used for
various medicinal purposes, and in many ways as a condiment, and
in the preparation of cordials and so-called teas.
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