We are very familiar with ginger in our daily life. It is one of the most commonly used ingredients in our cooking. Today we are going to talk about the Big Liang ginger, which is distributed in Guangdong, Guangxi, Yunnan, Taiwan and other regions.
It grows by mountain streams and in thickets. It is distributed in Guangdong, Guangxi, Yunnan, Taiwan and other regions.
The fruit of this plant (red cardamom) is also used for medicinal purposes, which will be discussed in detail in a separate article.
The root rhizome is harvested from February to March, washed and dried. It can also be sliced and dried.
The dried rhizome of the herb is cylindrical in shape, with many branches, measuring 8-12 cm in length and 2-3 cm in diameter. The surface is reddish-brown or dark purple, with longitudinal wrinkles and pale yellow leaf scars that form nodes. The internodes are 3-6 mm long, with root scars on the lower side of the rhizome. The texture is tough and not easily broken, with a fibrous cross section that is pale yellow. The bark accounts for 2/3 of the thickness, and the inner bark is distinct, with visible vascular bundle points. The wood often separates from the bark and is darker in color. It has a fragrant aroma and a spicy taste.
Produced in Guangxi.
Properties and flavors according to "Guangxi Medicinal Herbs": "Spicy in taste; warm in nature."
