Zingiber officinale Rosc. Origin and Distribution • Ginger consists of dried and digitately branched rhizomes (commercially known as 'hands' or 'races) of Zingiber officinale, indigenous to South-East Asia where it has been used by the Chinese and Hindus since the ancient times. • It was one of the earliest Oriental spices known to Europe, having been obtained by the Greeks and Romans through Arab traders. • It was known in France and Germany in the ninth century and England in the tenth century. • The Arabs introduced the plant from India to East Africa in the thirteenth century, and the Portuguese carried it to West Africa and other parts of the tropics in the sixteenth century

1. Submitted by:-
Name-
Course- B.Sc. (Hons.) Botany
Semester- III
Class Roll.no. – 20/22032
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Zingiber officinale Rosc.

2. Common name- Ginger, Ginger root, Black Ginger, Zingiberic rhizome
Urdu name- Adrak
Botanical name- Zingiber officinale Rosc.
Family- Zingiberaceae
Center of origin- South East Asia
Economical Important Plant Part- Aromatic rhizomes
Chromosome no.– (n=11)/(2n=22)
Origin and Distribution
• Ginger consists of dried and digitately branched rhizomes (commercially known as 'hands' or 'races) of Zingiber
officinale, indigenous to South-East Asia where it has been used by the Chinese and Hindus since the ancient times.
• It was one of the earliest Oriental spices known to Europe, having been obtained by the Greeks and Romans through
Arab traders.
• It was known in France and Germany in the ninth century and England in the tenth century.
• The Arabs introduced the plant from India to East Africa in the thirteenth century, and the Portuguese carried it to West
Africa and other parts of the tropics in the sixteenth century
Zingiber officinale Rosc.

3. • Domain: Eukaryota
• Kingdom: Plantae
• Phylum: Spermatophyta
• Subphylum: Angiospermae
• Class: Monocotyledonae
• Order: Zingiberales
• Family: Zingiberaceae
• Genus: Zingiber
• Species: Zingiber officinale
Descriptio
n
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as
a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems
made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear
flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots
Ginger is in the family Zingiberaceae, which also includes turmeric (Curcuma longa)] cardamom (Elettaria
cardamomum), and galangal.
Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian
peoples. It was transported with them throughout the Indo-Pacific during the Austronesian
expansion (c. 5,000 BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported
from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans.The
distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
Although used in traditional medicine and as a dietary supplement, there is no good evidence that
consuming ginger or its extracts has any effect on human health or as a treatment for diseases.
Taxonomic Tree

5. MAJOR PRODUCER GLOBALLY
• Out of the total world production of about two
million tones of ginger in 2012, India produced 703
000 tones, followed by China (462 500 t), Nepal
(255 208 t),
• Nigeria (156 000 t) and Thailand (150 000 t).
Ginger is also cultivated in Japan, Indonesia,
Australia and the West Indies and India.
MAJOR PRODUCER IN INDIA
• India is the primary producer, consumer and exporter of
ginger in the world, chiefly being produced in the states of
Kerala, Odisha, Karnataka, Assam, Arunachal Pradesh,
West Bengal, Sikkim and Madhya Pradesh-the former is
the largest producer, accounting for almost 33 per cent of
the India's production.
• Cochin ginger and Calicut ginger are the two popular
varieties of Indian ginger in the world

6. • Ginger are the world's 1925th most traded
product. In 2019, the top exporters of Ginger
were China ($613M), Netherlands ($75.1M),
Thailand ($62.5M), Peru ($44.6M), and India
($44.5M).
Global exporters
• Jamaica and India produce the best quality
ginger, followed by the West African variety.
• The major ginger importing countries are
Great Britain, the US, Saudi Arabia, EU
countries, the Netherlands, Germany and
Spain

7. MORPHOLOGY OF GINGER PLANT
Rhizome :-
1. The ginger plant is an erect, perennial herb with a
thick, hard, laterally compressed, often palmately
branched rhizome, covered with small, scale leaves
and fine fibrous roots.
2. The rhizome (underground stem) is brown, with a
corky ( light brown substance) outer layer and pale-
yellow scented (distinctive, pleasant smell) center.
Shoot:-
1. The leafy shoots are annual, erect, usually 60-
90 cm tall and are closely invested by the
sheathing leaf bases.
2. The above ground slot is erect with Linear
leaves that are arranged alternately on the
stem. The shots originate from a multiple
bases and wrap around one another.

9. Leaves:-
1. The leaves are alternate, linear-lanceolate, about 5-20 cm long.
2. Narrow green
Flowers:-
1. The pale yellow flowers are borne singly in the axils of large
greenish bracts of the spike (terminating a scape) that arises
directly from the rootstock.
2. Flowering heads are produced on shorter stems and the plant
produces cone shaped, pale yellow flowers.
Plant Height:-
1. The ginger plant can reach 2-4 ft in height.
Part Used:-
1. The fresh and dried thizomes are used and an essential oil is also
extracted
MORPHOLOGY OF GINGER PLANT

11. • Deep, well-drained, loamy soil rich in organic matter. Optimum soil pH for growth of
ginger is between 6.0 and 6.5
REQUIRED SOIL CONDITION
REQUIRED CLIMATIC CONDITIONS:
• Tropical crop requires warm and humid climate, Grows well in areas with annual rainfall
between 250 to 300 cm.
• Cultivated up to 1500 m above sea level.
• Cool and dry climate is best for rhizome development.
• Shade loving plant and requires ample moisture for normal growth.
• The plant requires a minimum temperature of 15.5°C (59.9°F).

12. Chemical Constituents
• Ginger contains 1 to 2% volatile oil, 5 to 8% pungent resinous mass and starch.
• The volatile oil is responsible for the aromatic odor and the pungency of the drug is due
to the yellowish oily body called gingerol which is odorless.
• Volatile oil is composed of sesquiterpene hydrocarbon like α-zingiberol; α-sesquiterpene
alcohol α-bisabolene, α-farnesene, α sesquiphellandrene.
• Less pungent components like gingerone and shogaol are also present.
• Shogal is formed by the dehydration of gingerol and is not present in fresh rhizome.

13. Chemical Constituents

14. HARVESTING
Harvesting is done nine to ten months after
planting when the leaves begin to turn yellow.
The roots and the adhering soil are removed
from the rhizomes, Externally, the rhizomes
are pale yellow, faintly orange or yellow-
orange in colour, and greenish yellow inside.
In addition, it requires curing after harvesting.

15. Rhizomes appear on the market in the following two forms:
• Dried or cured ginger: The method of preparation of dried ginger varies in different
producing countries. Two important grades of dried ginger are recognized in the spice trade,
scraped or peeled ginger (also known as uncoated ginger) and unscraped or coated ginger.
•Preserved or green ginger: It is prepared by boiling the tender, fleshy, peeled rhizomes in
water, after which they are boiled and sold in sugar syrup. Crystallised ginger is produced in
the same way, but is dried and dusted with sugar. Much of the preserved and crystallised ginger
is now exported from Hong Kong, Chinese ginger with low pungency and aroma is mainly
used for this purpose.

16. • Ginger is popularly used as a spice in cooking and can be used fresh, dried or
powdered.
• The fresh rhizome can be used to extract ginger essential oil which is used in ginger
ale (dark and bitter beer), beer (alcoholic drink made from grain) and wine (alcoholic
drink usually made from grapes or other fruits or flowers).
• Ginger may also be used to flavor beverages.
• Used in the preparation of confectionaries.
• Green ginger is used in salads and dried in Preserves, "achars" and "chaat".
• Ginger continues to be a popular folk remedy in China and India.
ECONOMIC IMPORTANCE OF GINGER

17. MEDICINAL USES OF GINGER
• Increase the motility of the gastrointestinal tract (Prevents constipation, colic, flatulence).
• Tea made from ginger is a common folk remedy for colds.
• Ginger and a local sweetener are boiled together and taken to prevent the flu.
• Ginger is a common home remedy for coughing.
• Ginger has been historically used to treat inflammation (red, painful and often swollen area in the body).
• Ginger is applied as a paste to the temples to relieve headache.
• Ginger with lemon and black salt is used for musea (feeling to vomit).
• Reduce fatigue (extreme tiredness).
• Prevent and cure rheumatism (joints pain).
• Control poor dietary habits.
• Relieve sore throat.
• Used to prevent motion sickness (vomiting in a moving vehicle) and morning sickness (feeling of wanting to vomit
experienced by some women during the first months of pregnancy).
• Massaging with ginger oil works as an antiseptic.

18. Harmful effects:
More than 5 grams a day Ginger may
raise Side effects of consuming ginger
are rare, but may include:
• Heartburn
• Stomach upset
• Mouth irritation
• Diarrhoea
• cardiovascular system changes in
the heart's rhythm
• the risk of bleeding
NOTE:-