Zingiber Officinale
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.
Previous: Zamia Integrifolia
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