Around 400 members of the ginger family grow wild in tropidal Asia, but this particular variety is the one universally known as ginger. Two forms of the common edible ginger are found in Asian markets : young ginger has very thin skin, is pale yellow and has pinkish shoots with green stalk ends, while old ginger is beige-brown with a thicker skin. This should be
scraped off with a knife before using.
Young ginger is more tender and juicy than the mature rhizome, so it is prefferd for grating or pounding to extract the juice, a popular marinade with Chinese chefs.
It can be eaten raw, and is also pickled (a treatment very popular in China and Japan).
Mature ginger, although sometimes served raw in very fine sheeds, is more commonly cooked as the flavour is more emphatic than that of young ginger.
Ginger is widely used for medicinal purposes throughout Asia, particularly to improve digestion and to counteract nausea and vomiting.
Botanical family : Zingiberaceae
Thai name : Khing
Malaysian name : Halia
Indonesian name : Jahe
Tagalog name : Luya
source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions