Ginger (Zingiber officinale), include in Zingiberaceae family. The scientific name of ginger is given by William Roxburgh from the Greek word, zingiberi, and from Sanskrit, singaberi. Ginger is rhizome plant which is very popular as a spice and medicinal materials. The rhizome is fingers shaped bulge in the middle sections. Dominant spicy flavor due to ketones compounds called zingeron.

History

Ginger is possibly originated from India. But there is also believed that ginger came from South China. From India, ginger was brought as spice trade to Southeast Asia, China, Japan, up to the Middle East. Then, at the time of colonialism, ginger which can provide warm and spicy flavors soon became a popular commodity in Europe.

Stem of ginger is a pseudo-stem with a high of 30 to 100 cm. Its roots shaped rhizome with roots flesh colored yellow to reddish with a strong scent. Pinnate leaves with a length of 15 to 23 mm and width of 8 to 15 mm. Downy petiole.

Ginger rhizome, especially those harvested at a young age, do not last long in storage. It is necessary for processing as soon as possible in order to stay viable consumed.

There are some of the processing results in ginger that available in the market, namely: fresh ginger, dried ginger, preserved ginger, ginger powder, ginger oil, ginger oleoresin and probably many more.

Dried ginger. It is a ginger pieces that been dried. This type is very popular in traditional markets. Preserved ginger. It is the result of the traditional processing of fresh ginger, especially young ginger. The most commonly found in the market are pickles, syrup, and ginger crystals. This type preferred by consumers from Asia and Australia. Ginger Powder. It is the result of further processing of ginger using industrial technology. Powdered ginger is needed for pharmaceutical, beverage, alcohol and herbs. Usually use dried ginger as the raw materials. Ginger oleoresin. It is the result of further processing of ginger powder. It formed in brown liquid with volatile oil content of 15 to 35%. Habitat of Ginger thrives at altitudes from 0 to 1500 meters above sea level, except the giant ginger species (Jahe Gajah) is in the altitude of 500 to 950 meters. To be able to produce optimal, ginger needs rainfall of 2.500 to 3.000 mm per year, 80% humidity and moist soil with a pH of 5.5 to 7.0 and high nutrients. Land used for the cultivation of ginger should not be stagnant. There are three types of ginger that popular in the market, namely : 'Gajah’ ginger or ‘Badak’ ginger. This ginger is most preferred in the international market. The size is gigantic, compared to regular one, and it's not too spicy. Rhizome flesh is yellow to white in color. Yellow ginger. This ginger is widely used as a spice in cooking, mainly for local consumption. The taste and aroma is stronger while the size is medium with yellow rhizome. Red Ginger. This ginger type has a high content of essential oils and the most spicy flavor, making it suitable for pharmaceutical ingredients and herbs. The smallest size of rhizome, compare with other, with red color. More fibrous than regular ginger. Ginger’s product that quite popular in western societies is ginger ale, while Japan and China really keen on pickled ginger. Ginger syrup is being liked by the people of China, Europe and Japan. In Indonesia, sekoteng, bandrek, and wedang ginger are popular beverages because it can provide a sense of warmth at night, especially in mountainous areas.		Zingiber officinale Rosc.
		Scientific Classification
		Kingdom Division Class Order Family Genus Species	: : : : : : :	Plantae Magnoliophyta Liliopsida Zingiberales Zingiberaceae Zingiber Zingiber officinale Rosc.

How to grow ginger is as follows :

Ginger can be grown in the backyard and the growth does not need much special care. Such as other bulbous plants, to grow ginger needs loose, fertile soil and adequate sunlight.

Plants from this zingiberanceae family are most grown people as other crops, backyard and the moor.

For the ginger planting, seed used is the root rhizome with 3-4 buds and rhizomes are from the age of about 10 months. If maintenance is good, within a few months ginger can already be harvested.

Below are the benefits of ginger herb as a traditional medicine :

• As an herbal medicine to treat rheumatism or stiff, which attacks the joints of the hands and feet and other limbs. To make a potion: grated ginger and mixed a little eucalyptus oil then rubbed or smeared on the body that is aching.
• As an herbal remedy relieving nausea and bloating. Traditionally ginger is used as a preventive drug nausea and bloating during a long journey.
• As body warmers. For this is usually made wedang ginger (wedang serbat) and drink while still warm. This drink is made by brewing ginger or slices ginger plant with hot water laced with sugar to taste.
• For relief of nausea and vomiting during pregnancy. Some medical texts suggest that pregnant women consume ginger to relieve nausea and vomiting during pregnancy. Chewing ginger stimulates salivation and digestive fluids, thus reducing nausea and vomiting.