Other Names: Zencebil, Zingiber, Ginger, Gingembre
Botanical Information: It is a representative plant of the Ginger family. Ginger is a 1-2 meter tall perennial plant and does not grow in our country. Its body has a stance resembling a pipe. While leafy shoots can be 1-2 meters tall, the shoot carrying the flower cob is 20 cm tall. The flower cob is 4-6 cm in size and resembles a cone. It has flowers on flower stalks emerging from the bottom of these cone-shaped brownish leaves. Its roots are connected to each other like a tuber, flat, horn-like and fleshy, and it spreads around with these roots.
Places of Cultivation: It is thought that its homeland is Southeast Asia, and today it is grown in India, Malaysia and some other tropical regions.
Usage: Dried, ground and powdered roots are used in the production of bread, desserts, cakes, wine and some liqueurs. Ginger powder is also consumed as a spice.
Collection-Storage: In autumn, after the leaves fade and fall, the roots are removed and washed thoroughly, the outer shell is peeled off and left in cold water overnight, then dried in the sun.
Known Composition: Ginger is rich in essential oil containing zingiberon, zingiberol, fellandron, borneol, cineole citral, and starch, sticky plant liquid and resin.
It has the feature of removing stomach and intestinal gas.
It soothes the stomach.
It accelerates blood circulation in the body.
It warms the body and enables sweating.
If you gargle with the prepared tea, it relieves sore throat.
It can be used externally for muscle injuries and massage.
How to Use: Put 1.5 teaspoons of ginger powder into 1 glass of water and wait until the water boils on the stove. Turn the heat down and continue heating for another 5-10 minutes.