What Are the Different Uses of Ginger Plants?

Ginger (Zingiber officinale Roscoe) is a fresh rhizome of perennial herb (Zingiber officinale Roscoe) in the ginger family, Zingiber. The varieties are: Weifeng ginger, Shandong Changyi noodle ginger, Qingzhou bamboo root ginger, Shannong No. 1 ginger, Qingzhou little yellow ginger.

Ginger is a fresh rhizome of the ginger family Ginger. Cultivated in most parts of the country, mainly produced in Sichuan, Guangdong, Shandong, Shaanxi and other places. Ginger is a commonly used seasoning food. It can also be used for pickles and snacks. Generally, ginger is used for pickles and snacks. Ginger is preferred for seasonings and medicinal purposes. ^[1]

Central and eastern China, southeast to southwest,

Ginger is native to tropical regions of Southeast Asia,

Nutritional value

There are four steps to identifying poison ginger: one smell, two tastes, three looks, and four releases.

One smell: It is mainly to check the surface of ginger for odor or sulfur smell. "Poison ginger" has a strong sulfur smell. When you open the tasting, you will find that the ginger taste is not strong or the taste changes.

Second taste: special taste, ginger is not strong or taste changed, buy with caution;

Third look: Normal ginger has a rough, dry appearance and dark color; "Poison Ginger" has a smooth appearance, like waxed, very watery and pale yellow. The skin of "toxic ginger" is easier to peel off than normal ginger, and the color difference between inside and outside is quite large after being opened.

Four releases: General ginger has a long shelf life, and "poisonous ginger" will deteriorate and mold in a few days after being exposed to the air.