Ginger Root (Zingiber officinale) is from the family Zingiberaceae. It is closely related to galangal, turmeric and cardamom. Technically speaking, ginger is a rhizome and not a root. Rhizomes are a plant stem that produces roots below ground and produces shoots above the ground.
Crystallized Ginger (also called by some Candied Ginger or Glace Ginger) is pungent with a spicy sweet flavor. Identifiable by its yellowish color, this treat can either be made at home or purchased pre-made. This versatile treat may be enjoyed alone, in baked goods, or with an everyday meal.
Ginger is made up of 1% to 4% of essential oil, but that amount is dependent on the variety. Giving ginger its scent is the sesquiterpenes, which make up most of the essential oil.
Ginger has many names in other languages, like in Arabic it is called zanjabil, in Mandarin it is gan jiang, in French it is gingembre, in German it is called ingefer, in Hindi it is sauth, in Japanese shoga is the name, in Portuguese it is gengibre, for Russian speakers it is imibir, or jengibre in Spanish. It may also be referred to as East Indian Pepper, Ground Ginger or Ginger Powder.