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Ground ginger

It is a root of Asian origin whose exotic flower and of red color
purple is used in the elaboration of not floral less exotic arrangements. It is cultivated from India to Malaysia. It is very used in the gastronomy of India, China, Japan, Indonesia and Caribbean islands.
The part that is used is the root (the rhizome), peeled and without cork. The rhizome grows horizontal in the floor and he/she ramifies in a single plan, the shaft ends up measuring more than 1 m., the floral spikes are coniformes and they go provided of green brácteas.
The ginger is used to prepare frosted fruits, mainly pumpkin and cucumber, also in soups, sauces, volatería plates, it hunts and rice.
It is used fresh, dry or preserved. Their flavor is quite strong and
spicy, but diluted in the preparations it is very pleasant and aromatic. The drunk classic "Ginger Ale" is prepared with the help of this root.
Ginger in Preserve: sheets of ginger, red intense or pink, fine color, in vinegar. It is used in the plates of rice and I eat decoration. it is refreshing and he/she has a very spicy flavor.
It is a half excellent one to stimulate the appetite and to activate the digestive processes. The root of ginger is used in infusion for ailments of the throat and relief of the vocal chords