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When do we classify ginger as a herb and as a spice?

When do we classify ginger as a herb and as a spice?

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6 Responses to “When do we classify ginger as a herb and as a spice?”

  1. MiSs FuNNy said:

    When you wanna cook health food……

  2. theanna2000 said:

    I’m not sure there is a clear cut definition for what you ask. In my own mind, when I take a ginger bulb from the fridge and grate it, it is an herb. But when I open my spice cabinet and sprinkle ginger from a jar, it is a spice.

  3. nazimuddin b said:

    Herb, if used as medicine purposes while in case of cooking its termed spice.

  4. chefmg2 said:

    Genus Species Zingiber officinale

    Family Zingiberaceae
    Origin Tropical China
    Cultivated India, China, Japan, Indonesia, Australia (Queensland); Sierra Leone, Nigeria; Jamaica and other West Indies islands

    Spice The very word conjures up visions of exotic tastes and places and well it should. For spices were exotic, especially for Western Europeans. They were sought in far-flung parts of the world for their culinary and in many instances for their medicinal value. Our love affair with spices continues. Today we have the spices of the world at our fingertips and we use them to create the dishes of many cultures. We also continue to be interested in their medicinal value, unproven at times by western medicine, but the cachet of the ages remains. The exhibit explores the many facets of spices.

    Description One of the most popular of the hot-tasting spices is ginger, which is obtained from the root of Zingiber officinale. The plant is indigenous to southern China, from whence it is spread to the Spice Islands and other parts of Asia, and subsequently to West Africa and to the Caribbean. India is now the main producer and exporter. Extracts of ginger are used in foods, condiments, baked confections, candies, beverages, cosmetics and perfumes. It is common to find it in many supermarkets for use in food preparation or as an herbal medicine. China produces a ginger which is particularly suited for confectionery, whereas Japanese ginger lacks the typical aroma. Pickled ginger (gari or sushoga) is always used as a condiment for sushi. Overall, ginger products vary considerably in taste, pungency and smell, while the root varies in consistency, depending on the country of origin and the variety of the crop. See a list of spices by Taste and Hotness.
    Useful Parts The rhizome contains the spicy parts.
    Medicinal Properties The main constituents in ginger are phenolic compounds such as gingerols and shogaols, and sesquiterpenes such as zingiberene. These and other compounds are extracts found in ginger oleoresin. The main pungent flavor chemicals are the gingerols, which are not volatile. Recently, studies have suggested it is of value as an anti-emetic; however, it should probably not be used in nausea of pregnancy, since its safety has not been established. There is less convincing evidence to support claims that ginger is an antioxidant, with cancer preventing properties, or that it has anti-inflammatory benefits in arthritis. In large amounts, it appears to inhibit platelet aggregation.
    See chemicals in spices.
    Historical View “Traditionally, the warming and aromatic properties of ginger led to its use for numerous indications. It is a digestant and carminative, and was used for dyspepsia and bowel colic. It is a general stimulant, being one of many spices that are regarded as being aphrodisiacs. Ginger has been recommended as an expectorant and it is traditionally used in teas or soups to treat colds or bronchitis. Many traditional Chinese medicines contain ginger, and its use generally appears to be safe.

    “Ginger possesses stimulant, aromatic, and carminative properties, when taken internally; and when chewed it acts as a sialogogue. Externally applied it is rubefacient. The stimulating, aromatic, and carminative properties render it of much value in atonic dyspepsia, especially if accompanied with much flatulence; and as an adjunct to purgative medicines to correct griping.”

  5. MYRA C said:

    Ginger is a spicy rhizome.

    In cooking it is a spice

    In medicine it is a herb

  6. Sweetie Pie said:

    spices and herbs are the same thing but prepared in different ways. If the ginger is dried, it is an herb, if it is sugared, it is a spice.


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