Ginger is a tropical plant with a thick, branched underground stem called a rhizome, and is best known for its spicy flavor and medicinal uses:
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AppearanceGinger has a leafy stem with long, narrow, ribbed, green leaves, and white or yellowish-green flowers. The rhizome is thick, knotted, and beige, with a brown outer layer and yellow center.
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FlavorGinger has a spicy, citrusy aroma and flavor that comes from essential oils and resins in the rhizome.
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UsesGinger is used as a flavoring agent in Asian and Indian cooking, and is also used in baking and in curry mixes. It has also been used for medicinal purposes since the 16th century to treat a variety of ailments, including nausea, migraines, arthritis, and more.
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ClimateGinger grows best in a warm, humid climate with rainfall of 3000–4000 mm. In Southern India, ginger is planted in April or May for a December harvest. In Northern and Central India, irrigation is necessary.
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ProductionThe major world producers of ginger are China, India, and Indonesia.
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PropagationGinger is propagated vegetatively using small fragments of the rhizome, known as “seeds” or “setts”.
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