Ginger is commonly used to treat various types of “stomach problems,” including motion sickness, morning sickness, colic, upset stomach, gas, diarrhea, nausea caused by cancer treatment, nausea and vomiting after surgery, as well as loss of appetite.
Ginger
Baby ginger is called many names in culinary circles: green, spring, new, young, stem and pink ginger. The rosy-tipped, small pieces of immature ginger are much more mildly aromatic and do not even have to be peeled during cooking. In fact, it is used quite extensively raw in Asian salad.
The Jamaican variety is characterized by a strong sweet, woodsy smell. Slicing it yields creamy yellow colored stringy flesh. It grows and is harvested throughout the year.. Jamaican ginger is a prized culinary ingredient for its pungent and aromatic qualities compared to those grown in other countries. Domestically, Jamaica produces it into ginger beer both commercially and at people’s homes. Other applications include ginger tea made from the fresh root and Jamaican ginger cake, a national favorite.
yellow ginger imparts a delectable and distinct peppery flavor to any dish. Raw and unpeeled, it looks like a smaller version of common ginger with not as many knobs and branches. But when you peel it (it skins much more easily because of its more regular shape), the deep yellow flesh is revealed together with its rich spicy aroma.
Thai or wild ginger, is pretty much similarly as common ginger. It is used in Thai curries and is a main flavoring ingredient in Malasian rendang, a spicy stew made with beef, coconut milk and chili.
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