GINGER(Zingiber Officinale)
Ginger (Zingiber officinale) or kion, as it is known in Peru, is a plant from the Zingiberaceae family, whose underground stem is a horizontal rhizome that is highly appreciated for its spicy aroma and flavor. The plant reaches 90 cm in height, with 20 cm long leaves. Ginger originated in the tropical rainforests of the Indian subcontinent south of Asia, where ginger plants show considerable genetic variation.
As one of the first spices exported from the East, ginger arrived in Europe during the spice trade and was used by the ancient Greeks and Romans.
CULINARY USES
The tender rhizomes are juicy and fleshy, with a strong flavor. They are usually preserved in vinegar as an appetizer or simply added as an ingredient to many dishes. The mature roots are fibrous and dry. The juice from old rhizomes is extremely pungent and is often used as a spice in Chinese cuisine to mask other stronger aromas and flavors, such as seafood and mutton.
MEDICAL USES
Utilizaba como medicamento para corregir los tumores, defectos del cuerpo y en tratamientos de parálisis causados por exceso de flema. Avicena, reconocido médico musulmán, lo recomendaba como afrodisíaco, altamente beneficioso en el tratamiento de la «debilidad sexual». En investigaciones médicas se ha comprobado que la raíz de jengibre es un efectivo tratamiento contra las náuseas causadas por los mareos en medios de transporte, así como las padecidas por las mujeres embarazadas.
