Ginger (Zingiber), a genus of Zingiberaceæ, of which most species yield root-stocks useful as condiments and stomachics, especially the narrow-leaved or common ginger (Z. officinale), which has been cultivated in the East Indies from time immemorial, and is now also cultivated in other tropical countries, particularly the West Indies and Sierra Leone, from both of which, as well as from the East Indies, its root-stocks—the ginger of commerce—are a considerable article of export. The cultivation is extremely easy, and is carried on up to 4-5000 feet perfectly white, unless bleaching by chloride of lime be afterwards employed to improve its appearance—a process not otherwise advantageous. The uses of ginger, both in medicine as a stimulant and carminative, and in domestic economy as a condiment, are too well known to require particular notice. It contains a good deal of starch, but its main qualities depend upon its pale yellow volatile oil. Preserved Ginger, largely imported from China and the East and West Indies, consists of the young root-stocks preserved in syrup: it is not only a delicious sweetmeat, but a useful stomachic. The young root-stocks are often also candied.—Ginger was known to the Romans, and is said by Pliny to have been brought from Arabia.—Zerumbet (Z. zerumbet), also called Broad-leaved Ginger (and sometimes erroneously Round Zedoary), is cultivated in Java; its root-stock is much thicker, but less pungent.—Cassumunar (Z. cassumunar), sometimes called Yellow Zedoary, has a camphor-like smell, and a bitter aromatic taste. It was of high reputation as a medicine about the close of the 17th century.—Mioga (Z. mioga) is less pungent than ginger, and is used in Japan.—Cattle sent to graze in the jungles of northern India, during the rainy season, are supplied with the root-stocks of Z. capitatum, to preserve their health.—The root of Aristolochia (q.v.) canadense, sometimes called Indian Ginger or Wild Ginger in North America, is applied to similar uses.
Essence of Ginger, much used for flavouring, is merely an alcoholic tincture.—Syrup of Ginger is used chiefly by druggists for flavouring.—Ginger Tea is a domestic remedy very useful in cases of flatulence, and is an infusion of ginger in boiling water.—Ginger-beer is an effervescent drink made by fermenting ginger, sugar, and some other ingredients, and bottling before the fermentation is completed.—Ginger Wine or Ginger Cordial is a liqueur flavoured with ginger.—Ginger Ale is one of the Aerated Waters (q.v.).—Gingerbread is a very well-known article of food, which in the 14th century was made of rye dough, kneaded with ginger and other spice, and honey or sugar. Now its constituents are treacle, moist sugar, wheaten-flour, butter, and eggs, flavoured with ginger and other spices; a little carbonate of magnesia and tartaric acid, or carbonate of ammonia, are sometimes put in to give lightness.