GINGER from the Peruvian Amazon

For ginger and turmeric, we must move from the High Andean region to the edge of the mountain rainforest, in the central Amazon of Peru, where rainfall and temperature have made these crops, native to tropical Asia, efficient and sustainable productions. The harvest is from June to February and the fresh product is simply brushed, washed and canned, it can have up to 5 months of useful life before being consumed as a fresh or cooked spice.

Ginger (Zingiber officinale Roscoe), also known by the English name Ginger, is a perennial herbaceous plant, about 90 cm tall and belonging to the Zingiberaceae family, native to tropical Asia and widely cultivated in warm and humid areas in Africa and the Americas, for its abundant edible rhizome. In fact, it has an important underground stem formed by a branched rhizome from which several vegetative stems are born.

Despite the low genetic diversity of this plant (reproduced by cuttings), the Peruvian product has unique properties, is very strong, spicy and rich in active ingredients, and the organic production of ginger is economically sustainable in family plots in rural areas of the Amazon rainforest.

It is rich in essential oils, resins and mucilage, vitamins and minerals. It has digestive properties. Antioxidant and anti-inflammatory.

It is generally prepared as a fresh spice, cut, grated or in sauces; or cooked with meat or fish, and in infusions-decoctions with numerous beneficial properties.