Search results
Results from the WOW.Com Content Network
Curcuma zanthorrhiza, known as temulawak, Java ginger, Javanese ginger, or Javanese turmeric is a plant species, belonging to the ginger family. [2] It is known in Javanese as temulawak , in Sundanese as koneng gede (or big yellow) and in Madurese as temu labak . [ 2 ]
Ginger rhizomes for dry ginger are harvested at full ... A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavoured wine ...
Canton Ginger Liqueur follows a new recipe and is produced in Jarnac, France. The new formula is 28 percent alcohol (56 proof), is golden in color, and is packaged in a bamboo-shaped bottle. It contains syrup made from crystallized Chinese baby ginger, Grand Champagne cognac, neutral spirit, orange blossom honey from Provence, and vanilla.
Hedychium gardnerianum, the Kahili ginger, Kahila garland-lily or ginger lily, is a species of flowering plant in the ginger family Zingiberaceae, native to the Himalayas in India, Nepal, and Bhutan. It is an erect herbaceous perennial growing to 8 ft (2.4 m) tall with long, bright green leaves clasping the tall stems.
Zingiberaceae (/ ˌ z ɪ n dʒ ɪ b ɪ ˈ r eɪ s i. iː /) or the ginger family is a family of flowering plants made up of about 50 genera with a total of about 1600 known species [4] of aromatic perennial herbs with creeping horizontal or tuberous rhizomes distributed throughout tropical Africa, Asia, and the Americas.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Garden ginger's rhizome is the classic spice "ginger", and may be used whole, candied (known commonly as crystallized ginger), or dried and powdered. Other popular gingers used in cooking include cardamom and turmeric , [ 6 ] though neither of these examples is a "true ginger" – they belong to different genera in the family Zingiberaceae .
Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon". [2] Lesser galangal was popular in European medieval cooking ...