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.