Nanjiang, also called galangal or reed ginger, is planted by people in rural areas of Taiwan Province Province, especially in mountainous areas. When pickling peaches and plums, break the roots and add seasoning. Besides soy sauce and powdered sugar, the dipping sauce for cutting tomatoes, which is unique to Taiwan Province Province, tastes the most authentic. Chaoshan area is also often used to remove fishy smell. In ancient Egypt, southern ginger was used as smoking material. In medieval Europe, it was used as medicine and perfume. Until today, Nanjiang is still only used in Chaoshan area and Southeast Asia, and rarely seen in other places.
English: Alpinia officinarum
Scientific name: Ali Pigna Alpinia officinarum.
Family name: Zingiberaceae
Origin: native to southern Chinese mainland, now widely planted in Southeast Asia.
Uses: Underground rhizome (including tender stem and old stem).
Flavor characteristics: pungent and sweet, similar to cinnamon, but with pungent and pungent ginger perennial herbs. The rhizome is fleshy, thick, flat, fragrant and spicy. Leaves are in rows, thorium-shaped to strip-lanceolate, 15-30 cm long and about 2 cm wide, tapering at the top and tapering at the bottom, smooth and hairless, with leaf sheaths supporting the stems; No handle. Flowering stems erect and separated by imbricate scales; Spikes are ovoid to oval, about 5 cm long and 2.5 cm wide; Bracts ovate, pale green; Flowers dense, about 2.5 cm long, with acute apex; Calyx short tubular; Corolla 3-lobed, lobes lanceolate, yellow, short lips, oblong obovate, lavender, with yellow-white spots, lobules on both sides of the lower half; Stamens 1, prominent, ovary inferior; Style filiform, lavender, stigma radial. Capsule oblong expansion about 2.5 cm. Flowering from June to August.
Ginger: refers to the rhizome of ginger. This product is the fresh rhizome of ginger. Excavate in autumn and winter to remove fibrous roots and sediment. There are tender ginger and old ginger, tender ginger is used for pickles, and old ginger is better as medicine.
Nature and taste: pungent, slightly warm, entering the lung and spleen and stomach meridians.
Efficacy: sweating to relieve exterior syndrome, warming to stop vomiting, warming lung to relieve cough, relieving fish and crab poison, and relieving poison.
Ingredients: Contains spicy and aromatic ingredients. The irritating component is gingerol in the aromatic volatile oil. Among them, there are mainly gingerol terpenes, fennel, camphor terpenes, gingerol, eucalyptus oil essence, starch, mucus and so on.
It is an aromatic and spicy medicine for strengthening the stomach, which has the functions of warming, exciting, sweating, stopping vomiting and detoxifying. , especially suitable for fish and crab poisoning, Pinellia ternata, Rhizoma Arisaematis and other drug poisoning. Suitable for exogenous wind-cold, headache, excessive phlegm, cough, stomach cold and vomiting; After suffering from ice, snow, dampness and cold, drinking with ginger soup can promote blood circulation, remove blood stasis and dispel cold evil.
Dual-purpose medicine and food: Chinese medicine ginger.
Ginger production method: remove impurities, wash, and cut into thick slices when using.
Characteristics this product is irregular block, slightly flat, with finger branches, 4 ~ 18 cm long and 1 ~ 3 cm thick. The surface is yellowish brown or grayish brown, with connections, and there are stem marks or buds on the top of branches. Brittle, easy to break, pale yellow in cross section, obvious ring pattern in endodermis, and scattered vascular bundles. The smell is unique and the taste is spicy.