ginger

ginger

1. any of several zingiberaceous plants of the genus Zingiber, esp Z. officinale of the East Indies, cultivated throughout the tropics for its spicy hot-tasting underground stem

2. any of certain related plants

3. 

a. a reddish-brown or yellowish-brown colour

b. (as adjective): ginger hair

Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005

ginger

ginger

Works faster at preventing motion sickness or nausea than dramamine. Flower petals and tender young shoots may be eaten raw or cooked. Both fresh and dried ginger root have therapeutic properties for promoting the secretion of digestive juices, hypertension, headaches, morning sickness, colic, relieving and expelling gas, heartburn, digestive and intestinal cramps, dyspepsia and even chemotherapyinduced nausea. Ginger is the world's greatest herbal inhibitor of 5-LO enzymes, a chemical cousin of COX-2, the food source for prostate cancer cells. Without this food source, prostate cancer cells die within hours. Excellent for nausea, motion sickness (good for keeping food moving in a downward direction) arrests vomiting, alleviates pain, stops inflammation, eliminates swelling, induces sweat and inhibits pathogenic bacteria. It controls the quantity of free radicals in the body, thus limiting damage and aging.

Edible Plant Guide © 2012 Markus Rothkranz

ginger

[′jin·jər]

(botany)

Zingiber officinale. An erect perennial herb of the family Zingiberaceae having thick, scaly branched rhizomes; a spice oleoresin is made by an organic solvent extraction of the ground dried rhizome.

McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

Ginger

A simple functional language from the University of Warwick with parallel constructs.

This article is provided by FOLDOC - Free Online Dictionary of Computing (foldoc.org)

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Ginger

 

(Zingiber officinale), a perennial tropical plant of the family Zingiberaceae. It is cultivated in the south of Asia. The rhizomes are fleshy, aboveground stalks up to 1 m tall, the leaves are lanceolate, the flowers are violet yellow and gathered into short, spike-shaped inflorescences. The rhizome has a pleasant aromatic odor, caused by the presence of an essential oil (1.2–3 percent in the air-dried root) and a stinging taste, dependent on the presence of the phenol-like substance, gingerol.

The dry rhizome, under the name “ginger,” is used in cooking as a condiment and is also used in the food industry for aromati-zation of certain products (jam, liqueur). According to the method of processing, two commercial varieties are distinguished: white, or Jamaica, ginger is washed, peeled, and sun-dried; black ginger is unpeeled, boiled or scalded, and sun-dried.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.