About ginger and its use as a traditional medicine

1.  Ginger (Zingiber officinale) rhizome is a plant which is very popular as a spice and medicinal materials. Rimpangnya shaped fingers are swollen at the joints of the middle. Dominant spicy taste due to compounds called ketones zingeron.Jahe including spare Zingiberaceae (meet-ings.) The scientific name given by William Roxburgh ginger from the Greek word zingiberi, from Sanskrit, singaberi.
2.  History of Ginger thought to have originated from India. But there is also trust the ginger came from South China. From India, ginger was taken as the spice trade to Southeast Asia, China, Japan, to the Middle East. Then in the days of colonialism, ginger which can provide a sense of warm and spicy food soon became a popular commodity in Europe. Because ginger can survive only in tropical areas, planting only bsia conducted at the equator are like Southeast Asia, Brazil, and Africa. Currently, Ecuador and Brazil became the world's largest supplier of ginger. 
3. Morphological traits stem ginger is with the pseudo-stem height of 30 to 100 cm. Shaped root root rhizome with flesh-colored to reddish yellow with a strong scent. Leaves pinnate with a length of 15 to 23 mm and a length of 8 to 15 mm. Petiole hairy ginger halus.Bunga grow from the ground is oval shaped with a length of 3.5 to 5 cm and width of 1.5 to 1.75 cm. Peduncle scales as much as 5 to 7 pieces. Flowers yellowish green. Lip flower and the stigma purple. Pistil stalk number two
4.   Processing and marketing of ginger rhizome, especially those harvested at a young age did not last long in storage. For that needed immediate treatment in order to remain worthy of consumption
   There are some ginger processing results contained in the market, namely:
1. Fresh Ginger
2. Dried ginger
3. Preserved ginger
4. Ginger powder
5. Ginger oil
6. Ginger oleoresin

•  Dried ginger is ginger pieces are then dried. This type is very popular in traditional markets. 
• Preserved ginger is a result of the traditional processing of fresh ginger, especially young ginger. The most frequently encountered in the market are pickles, pickles, syrup, and crystal ginger. This type is preferred by consumers from Asia and Australia region
• Powdered ginger is the result of further processing of ginger using the technology industry. Powdered ginger is required for pharmaceutical, beverage, alcohol and herbal medicine. Usually use of raw materials dried ginger            
  
• Ginger oleoresin is the result of further processing of ginger powder. The shape of the liquid chocolate with volatile oil content of 15 to 35%

1. Habitat Ginger thrives in the altitude of 0 to 1500 meters above sea level, except the elephant ginger species at altitude 500 to 950 meters. To be able to produce optimal, it takes rainfall 2500 to 3000 mm per year, 80% humidity and moist soil with a pH of 5.5 to 7.0 and high nutrients. Land used for planting ginger should not be stagnant
2. Ginger elephant / rhino ginger is most preferred in the international market. The shape of the fat and it's not too spicy. Flesh is yellow to white rhizome        
3. Yellow ginger is ginger is widely used as a spice in cooking, mainly for local consumption. The taste and aroma is sharp. Size rhizome is in yellow
4. Red Ginger Ginger this type has a high volatile oil content and most spicy flavor, making it suitable for pharmaceutical and herbal ingredients. Rimpangnya smallest size in red. With higher fiber than regular ginger
5. Product ginger In western society, ginger ale is a popular product. While Japan and China is very like pickled ginger. Ginger syrup groove Chinese society, Europe and Japan. In Indonesia, sekoteng, bandrek, and wedang ginger is a popular drink because it can provide warmth at night, especially in mountain areas.