Ginger

1. Ginger
   

   Description
   Ginger is a knobby, multiple branched rhizome found in many different shapes and sizes. The skin ranges in color from light to dark tan, depending on the variety, and is semi-rough with occasional callouses and rings ridged along the surface. The thickness of the skin is directly related to whether the rhizome was picked early or mature. Underneath the skin, the flesh is firm, fibrous, and ranges in color from yellow to brown. The rhizome is also highly fragrant with a warm, woody scent. When fresh, Ginger is juicy and crunchy with a pungent, spicy, and slightly sweet taste.

   Seasons/Availability
   Ginger is available year-round.

   Nutritional Value
   Gingerol is the primary compound that gives fresh Ginger its zesty pungency and is related to capsaicin, the component that provides chiles with their spiciness. The rhizome is also well-known for its use in treating nausea and indigestion and contains anti-inflammatory properties. Ginger contains terpenes and an oleo-resin called Ginger oil, which along with other properties in the plant, act as an antiseptic, lymph-cleanser, circulation-stimulator, and induce perspiration to cleanse the body of toxins. It also contains vitamin C, potassium, fiber, and some iron. Link.