In terms of clearing heat, ginger is pungent and slightly warm. The rhizome is irregular and flat, with finger branches, 4- 18cm long and 1-3cm 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.

Alias are ginger root, Bailayun, Lycium barbarum, wild lily, Yan Liang Xiaozi, fresh ginger and honey-baked ginger. The rhizome of ginger (dried ginger), cortex Phellodendri (ginger bark) and leaves (Jiang Ye) can all be used as medicine. Ginger has the functions of dispersing, stopping vomiting and relieving cough in traditional Chinese medicine.

Extended data:

There are four steps to identify poisonous ginger: one smell, two tastes, three looks and four releases.

Smell: It is mainly to check whether there is any peculiar smell or sulfur smell on the surface of ginger. Poisonous ginger has a strong smell of sulfur. If you taste it, you will find that the taste of ginger is not strong or has changed.

The second taste: special taste, ginger flavor is not strong or taste changes should be carefully purchased;

Third, look: normal ginger is rough, dry and dark in color; "Poison ginger" looks smooth, like waxing, very tender and light yellow. The skin of "poisonous ginger" is easier to peel off than normal ginger, and the color difference between inside and outside is great after crushing.

Four releases: Generally, ginger has a long shelf life, while "poisonous ginger" will go bad and moldy in a few days after being exposed to the air.

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