Zingiber officinale

Nepalese fresh ginger is amazing in its domestic use and medicinal value as well. It is cultivated in the hilly districts of Nepal. Most of Nepalese ginger roots are produced naturally or less conventionally. Nepalese ginger products are being popular in the spice world. Its root features knotty finger-like projections that grow downward from the ground surface. Fresh raw root has a silver gray outer surface. Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety. The root often contains fibrils running through its center, especially in over-mature roots. Ginger has pungent, spicy and aromatic smell that comes from essential oils and phenolic compounds such as gingerols and shogaols in the root.

Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Binomial name: Zingiber officinale
English name: ginger
Nepali name: Aduwa
Trade name: ginger root
Parts used: fresh & dried root

Chemical constituents: Main constituents are sesquiterpenoids, with (−)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene, and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral). The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.

Fresh ginger is cultivated in the Himalayan district land of Mid-west and Eastern Nepal. It is one of the best quality gingers in the world just because of its mountain altitude and Himalayan climate. It has cream to light brown colored skin with pale yellow flesh, and provides the freshest flavor and spicy biting taste.

Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger is sometimes called ginger root, it is actually an underground creeping rhizome. The attractive plant has long leaves, and grows up to three feet tall, forming rhizomes that are dug up from the ground as they mature. It is one of the main spices used for making pulse and lentil curries and other vegetable preparations.

Nutritional profile

  • Ginger root is a light brown-colored medicinal spice that is grown underground. It is commonly used as a spice in cooking. Ginger is used as a home remedy for several diseases due to the variety of minerals and vitamins within it.
  • It is rich in potassium. It also has a good amount of minerals like iron, magnesium, calcium, and phosphorus. Ginger also has a small amount of iron, sodium, zinc, manganese, and selenium.
  • Ginger root contains vitamin E, A, and vitamin C. It also contains folate and choline.
  • 100 grams of ginger has 347 calories, while the calories from fat are 50.

Health benefits 

  • Ginger root is beneficial for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties.
  • It contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of ß-phelladrene, cineol, and citral. Gingerols help improve the intestinal motility and have been anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties which may decrease nausea induced by motion sickness or pregnancy and may help relieve migraine headache.
  • Zingerone compound which gives pungent character to the ginger root is effective against E.coli induced diarrhea, especially for children.
  • Ginger root only has 80 calories per 100 g and contains no cholesterol. Nonetheless, it composes many essential nutrients and vitamins such as pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5) that are required for optimum health.
  • Ginger root also holds good amount of minerals like potassium, manganese, copper, and magnesium.

Medicinal uses:

  • It is used as domestic medicines a digestive-aid, to relieve tummy pain, nausea and diarrhoea, ovarian cancer, motion sickness, colds and the flu, menstrual cramps as well as morning sickness and travel sickness.
  • It has natural zingy flavour, and which acts as an anti-inflammatory in the body.
  • Ginger root is a popular herbal drink in Ayurveda medicine to relieve common cold, cough, and sore throat.
  • Gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, anti-inflammatory, and antibacterial properties. Studies have shown that it may help reduce nausea caused by motion sickness or pregnancy and may help relieve migraine.
  • Its extraction is used as a vehicle to mask bitterness and after-taste in traditional Ayurveda preparations.

Culinary use:
Fresh root has pungent flavor, and spicy, peppery taste that may hit the senses in palate and nostrils. In order to keep its fragrance and flavors intact, it is generally added at the last moment in the cooking recipes since prolonged cooking results in evaporation of essential oils.

  • Ginger pest or chopped pieces are used as a food additive or spice in curries, pulse, lentils, and many more.
  • Fresh root can be used in the preparation of variety of spicy snacks, candies, and ginger bread in the food industry.
  • Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard-seeds made to a flavorful curry paste which is then added to variety of vegetable, meat and curry/soup preparations.
  • The herb root is also used in the preparation of mango, lemon and spondias (ambara in India) pickles.
  • Ginger tea is also a popular drink in many Asian countries.

Ginger root is packaged in jute fabric bags among other things and less frequently in boxes in various sizes. It is also packed as per customers’ requirements and mode of shipping. Customized packaging is also available.