Zingiber officinale

Zingiber officinale Roscoe, Trans. Linn. Soc. London 8: 348 1807. (Syn: Amomum angustifolium Salisb. [Illegitimate]; Amomum zingiber L.; Amomum zinziba Hill [Spelling variant]; Curcuma longifolia Wall; Zingiber aromaticum Noronha [Invalid]; Zingiber cholmondeleyi (F.M.Bailey) K.Schum.; Zingiber majus Rumph.; Zingiber missionis Wall; Zingiber officinale var. cholmondeleyi F.M.Bailey ……; Zingiber sichuanense Z.Y.Zhu, S.L.Zhang & S.X.Chen; Zingiber zingiber (L.) H.Karst. [Invalid]);

Common name: Ginger • Hindi: अदरक Adrak • Manipuri: শীঙ Shing • Marathi: आले, सुंठ Alha, Aale • Tamil: இஞ்சி Ingee, Inji • Malayalam: ഇഞ്ചി Inchi, Enchi • Telugu: అల్లపు చెట్టు, అల్లము, శొంటి Allam, Allamu, Allamu chettu, Shonti • Kannada: Alla, Shunthi • Bengali: আদা Ada • Oriya: ଅଦା Ada • Urdu: ادرک, آدی Adrak, Adi • Assamese: আদা Ada • Gujarati: આદું Adu, સૂંઠ Sunth • Sanskrit: Adraka • Nepali: अदुवा Aduwa

The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: gingiber, Greek: zingíberis. (ζιγγίβερις). Ultimately the origin is from the Dravidian word(Tamil) inji ver. The botanical term for root is ver, hence inji root or inji ver.^[3]

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue.^[4]

In India and Pakistan, ginger is called adrak in sanskrit, Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada in Assamese and Bengali, Adu in Gujarati, hashi shunti (ಹಸಿ ಶುಂಟಿ) in inji (இஞ்சி) in Tamil and Malayalam, inguru (ඉඟුරු) in Sinhalese, alay in Marathi, and aduwa(अदुवा ) in Nepali. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for pregnant or nursing women, the most popular one being katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Bangladesh, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic.

(From Wikipedia on 30.8.13)

Rhizomatous herbs; rhizome thick, dull yellow. Leafy stem to 60 cm high. Leaves to 25 x 2 cm, elliptic-oblong, acuminate. Peduncles to 30 cm long, erect; spike 3-5 x 3 cm, obovoid; bracts 2.5 x 2 cm, obovate, green. Flowers few; calyx 2 cm long; corolla white, tube small; labellum 3 x 2.5 cm, white, obovate.

Flowering and fruiting: September-December

Widely cultivated

Cultivated in Tropical countries

(From India Biodiversity Portal

Attributions- Dr. N Sasidharan (Dr. B P Pal Fellow), Kerala Forest Research Institute, Peechi)

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id required : spice 9 : Attachments (1). 6 posts by 5 authors.

I am sending you some spices used for making
could you please let me know the identification for them and the scientific names.
there will be around 15 spices.

dry ginger

I think ‘Soonth’ (?) from Sachin’s list.

I think it’s Zingiber officinale as per the Wikipedia link: http://en.wikipedia.org/wiki/Ginger

Dried ginger

Zingiber officinale

Dried ginger is called “Chukku” in Tamil.

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Araceae, Arecaceae and Zingiberaceae Fortnight: SN Aug 02 : 2 posts by 2 authors. Attachments (3).
Zingiber officinalis cultivated from Coorg area of Karnataka

nice cultivation