ABSTRACT
Ginger is a rhizomatous plant grown throughout southeastern Asia, China, and in parts of Japan, Australia, Latin America, Jamaica, and Africa. The dried rhizome, which constitutes the ginger of commerce, is one of the most popular and oldest of spices. Many cultivars of ginger are grown in the producing countries that differ primarily in the flavor profile. Jamaican ginger is considered to be the finest grade, having the most delicate aroma and flavor (Guenther, 1952, 1958) and of a very light, buff color. The Cochin ginger from the state of Kerala, India, ranks second. It has a characteristically pleasing lemonlike aroma and light brown color, and is sometimes preferred over the Jamaican ginger. Calicut ginger, also from Kerala, is only a geographical variant of Cochin ginger. African ginger (mainly from Nigeria and Sierra Leone) is usually considered to rank third; it exhibits a coarser flavor and darker color than the Jamaican and Cochin types.
