Background on Ginger

Other than being a knobby, fibrous rot that has smooth light brown skin with sheen to it, there is more to Ginger than most people know. It also serves as a crucial ingredient for different cuisines of different cultures, an important part of proven medicinal concoctions and one of the few plants that has rooted from crucial historical events.

From Ginger Shots, here are more things you should know about this humble spice. Chinese cooks use ginger with beef successfully, whereas European chefs prefer to use it as an exotic flavoring for fresh fruit salads, or to give cream of carrot soup and extra kick. Ginger ale eventually stemmed from a ginger beer made by the English and Colonial America as a remedy for diarrhea, nausea and vomiting. Ginger grows in southern China, Japan, West Africa, and many other tropical countries including the Caribbean islands.

Jamaican ginger is considered to be the best of all. Ginger is available year-round. When selecting gingerroot, choose robust firm roots with a spicy fragrance and smooth skin. Gingerroot should not be cracked or withered. It can be stored tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for 2–3 weeks and like galangal, gingerroot can also be placed in a jar of sherry and refrigerated for 3–6 months. Ginger is said to stimulate gastric juices, and provide warming and soothing effects for colds and coughs.

Ginger root should be kept in a cool, dry place, usually at 40 to 45 degrees Fahrenheit. After purchasing, ginger may be refrigerated in plastic wrap for up to one week. For longer storage, peel ginger root and cover it with sherry wine before refrigeration. Freezing for up to three months is also an option. Ginger was used in ancient times as a food preservative and to help treat digestive problems. To treat digestive problems, Greeks would eat ginger wrapped in bread. Eventually ginger was added to the bread dough creating that wonderful treat many around the globe love today gingerbread In spite of it being a natural remedy, it’s important that any medicinal use of ginger be discussed with a physician, as it must be taken in moderation to avoid gastric irritation.

The health benefits of honey and ginger in treating respiratory problems are unmatched by any other concoction. The major producers of Ginger today are China and tropical or subtropical places in Asia, Brazil, Jamaica, and Nigeria.

Exporting Ginger

Ginger has become a hot commodity due to its countless uses and benefits, hence production and export of ginger around the world has increased. This infographic showcases the visual narratives of the ginger trade data. It also highlights the top 10 countries that export Ginger as a product for 2014.


Gingershots Infographic - Top 10 Ginger Exporters

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