ຮລັດເວລ (ກຶມມຸ) ( Garden Ginger)

Amomum angustifolium Salisb.
Amomum zingiber L.
Amomum zinziba Hill
Curcuma longifolia Wall.
Zingiber aromaticum Noronha
Zingiber cholmondeleyi (F.M.Bailey) K.Schum.
Zingiber majus Rumph.
Zingiber missionis Wall.
Zingiber missionis Wall. ex Baker
Zingiber officinale f. macrorhizonum (Makino) M.Hiroe
Zingiber officinale f. rubens (Makino) M.Hiroe
Zingiber officinale subsp. cholmondeleyi F.M.Bailey
Zingiber officinale subsp. macrorhizonum (Makino) M.Hiroe
Zingiber officinale subsp. rubens (Makino) M.Hiroe
Zingiber officinale subsp. rubrum Theilade
Zingiber officinale subsp. sichuanense (Z.Y.Zhu, S.L.Zhang & S.X.Chen) Z.Y.Zhu & S.L.Zhang
Zingiber officinale var. cholmondeleyi F.M.Bailey
Zingiber officinale var. macrorhizonum Makino
Zingiber officinale var. rubens Makino
Zingiber officinale var. rubrum Theilade
Zingiber sianginensis Tatum & A.K.Das

Zingiberaceae

ຫວ້ານໄພ / Cassumunar ginger
ຂີງກະທຶ້ / Shampoo Ginger
ຂີງປ່າຂາວ / Whit Rounded Wing Ginger
ຂີງປ່າແດງ / Wild Red Bract Ginger
ຂີງປ່າຂຽວ / Phu Phane Ginger

Ginger (Zingiber officinale) is a monocotyledonous herb native to wet tropical regions. This perennial herb typically grows to heights of 2 to 4 feet and features grass-like leaves that can reach up to 1 foot in length. It has a robust underground rhizome that is widely utilized for both culinary and medicinal purposes. The rhizome comprises several small, solid struc-tures that often branch out like a palm. Its shape primarily depends on the soil texture where it is cultivated; rhizomes grown in loose soil are par-ticularly valuable due to their straight and undeformed nature, as the fria-ble soil offers less mechanical resistance during development. Surround-ing the rhizomes are small scales and numerous fine, fibrous roots that frequently branch within the surface soil.
Ginger plants exhibit slender aerial stems that can rise up to 1 meter in height, closely wrapped by sheathing leaf bases. Typically, the inflo-rescence is leafless, but it can occasionally appear leafy, emerging as a reproductive shoot approximately 30 cm long. [1]
Underground Parts: Ginger possesses a distinctive, thickened, branched rhizome (the underground stem) that occasionally resembles a swollen hand. The rhizome has a brown corky outer layer (usually removed before use) and a pale-yellow centre that emits a spicy, lemon-like scent.
Leaves: The pseudostems can grow up to 1.2 meters tall and emerge from buds on the rhizome. These pseudostems are formed from a series of tightly wrapped leaf bases (sheaths). The long, narrow leaf blades can reach lengths of up to 7 cm and widths of up to 1.9 cm, arranged alter-nately with a mid-green coloration.
Flowers: The flowering heads are cone-shaped spikes supported by shorter stems and consist of a series of greenish to yellowish, leaf-like bracts. The flowers, pale yellow with a purplish lip adorned with yellowish dots and striations, protrude just beyond the outer edge of the bracts. Notably, flowering stems are rarely produced, if at all, in cultivated plants.
Feel free to modify any sections further or let me know if you need additional assistance. [2] Source: [1], [2]

Australia, Bangladesh, Cambodia, Costa Rica, Cuba, Dominican Republic, Haiti, Honduras, Indonesia, Madagascar, Malaysia, Mauritius, Mexico, Myanmar, Philippines, Puerto Rico, Réunion, Sri Lanka, Taiwan, Thailand, Trinidad and Tobago, Viet Nam, China, India.

Northern Mekong Corridor
Vientiane Plain
Central Annamites
Lower Annamites

Upland fields with crops
Other farmland
Rice paddy

Introduced

Not invasive

Not applicable

None

Food
Medicine
Farming activities

Food: Ginger, with its slightly biting flavor, is commonly utilized in its dried and raw form to enhance the taste of breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome, known as green ginger, is also popular in cooking. To preserve the peeled rhizomes, they may be boiled in syrup. In Japan and other cultures, slices of ginger are often served between courses to cleanse the palate. In addition to its culinary uses, ginger is recognized for its medicinal properties and is often employed to alleviate flatulence and colic. [4] Transport: Ginger is safely used in the medicine, pharmaceutical, and food industries. The under-ground stem (rhizome) is the highly demanded trade product. The stimulating aroma and the pungent taste are the key features of ginger that make it an essential ingredient of most world cuisine and of the food processing industry. [1] Medicine: The importance of ginger is considered in traditional Chinese, Indian and Japanese medicine for over 25 centuries. Ginger has several diverse medicinal uses and important to promote digestion and as an antiatulent or carminative to reduce gas and bloating. It also acts as an anti-inammatory against rheumatic pain and arthritis but also against inammation caused by gamma radiation Ginger is also reported to have possible antitumorigenic effects. It has antiemetic properties used during pregnancy Ginger is recognized as a plant with a high content of antioxidative com-pounds by several researchers. The powder of ginger is as effective as ibuprofen in the management of postsurgical sequela. [1]

Both

June
July
August
September

Planting techniques:
Flower and Pollination Biology: The corollas of ginger flowers are white, and each typically bisexual flower is enclosed by a bract, which is a leaf-like structure. Occasionally, ginger also produces monoecious unisexual flowers. There are three types of calyx in the ginger flower; one is larger than the others and has a light yellow, transparent appearance. When the flowers begin to bloom, they exhibit a tinge of red, which is actually the color of the labellum protected by the calyx. The labellum is pale yellow on the outside and dark red on the inside, often mixed with yellow spots. [1]
Breeding Methods Applied: In clonally propagated crops like ginger, two important components of biodiversity are species diversity and varietal diversity, which allow for selective pressures to act on the population. The evolution of ginger has under-gone significant changes in its physiological and anatomical structures due to its long history of domestication across diverse geographical niches. [1]

Sustainability:
Post-Harvest Operations and Processing of Ginger: Washing, "Killing," and Drying:
Fresh rhizomes should be thoroughly washed to remove debris, shoots, and roots. When possible, pressure washing is preferred, as it is more efficient and helps re-duce the microbial load. The rhizomes can be "killed" by immersing them in boiling water for 10 minutes, which also inactivates enzymatic processes. After this, the rhizomes should be sundried. An alternative method involves scraping, peeling, or slicing the rhizomes before drying. Peeling or scraping is recommended to enhance the quality of the final product. [5]
Granding and packaging: Bulk rhizomes may be packed in jute sacks, wooden boxes, or lined corrugated cardboard boxes for shipping. Dry slices or powder are pack-aged in multi-wall laminated bags. Some laminates may be better than others due to weather permeability. storage in a cool and dry environment is crucial for dry spices. [5]

N/A

N/A

Nutrient	/100g	Remark
Proteins	1.82	N/A
Carbohydrates	7.8	N/A
Fats	N/A	N/A
Vitamins	N/A	N/A
Minerals	N/A	Zinc 0.34 mg
Fibers	2	N/A

Leaves. [1] iNaturalist [Online]. Uploaded on 10 August 2023 by C. R. Whitney. Available: https://www.gbif.org/occurrence/4925816034. [Accessed: 16 October 2024]
Rhizome. [2] iNaturalist [online]. Uploaded on 09 April 2020 by David Tng. Available: https://www.inaturalist.org/photos/79560909. [Accessed: 16 October 2024]
Flower. [3] Plants of the World Online [Online]. Uploaded by Royal Botanic Gar-dens Kew. Available: https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:798372-1/general-information. [Accessed: 16 October 2024]

[1] A. M. Yadav, "Zingiber officinale (Roscoe) Ginger," ResearchGate, 2020. [Online]. Available: https://www.researchgate.net/publication/346151665_Zingiber_officinale_Roscoe_Ginger. [Accessed: 17 October 2024].
[2] Plants of the World Online, “Zingiber officinale Roscoe,” [Online]. Available: https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:798372-1/general-information. [Accessed: 17 October 2024]
[3] Global Biodiversity Information Facility (GBIF), “Zingiber officinale Roscoe,” Available: https://www.gbif.org/species/2757280. [Accessed: 22 October 2024]
[4] Britannica, “Zingiber officinale Roscoe,” [Online]. Available: https://www.britannica.com/plant/ginger. [Accessed: 17 October 2024]
[5] O. O Onu, K. J. SIMONYAN, and M.C Ndukwu, “A Review of Post Har-vest and Processing Technologies of Ginger (Zingiber Officinale) In Nige-ria,” Volume: 35, September 2014. [Onlin]. Available: https://shorturl.at/h6H4t.
[6] Sciencedirect, “Zingiber officinale Roscoe,” [Online]. Available: https://www.sciencedirect.com/science/article/abs/pii/B9780128124918000345. [Accessed: 17 October 2024]