Revered around the world for its pungent taste, ginger (Zingiber officinale) is a natural spice that is also widely prized for its medicinal properties. Since ancient times, traditional healers in a diverse array of cultures have used this plant primarily to help settle upset stomachs. Chinese herbalists have relied on ginger as a medicine and flavoring for more than 2,500 years. The early Greeks mixed it into breads (hence the first gingerbread), and North American colonists sipped nausea-quelling ginger beer, the precursor of modern ginger ale. Today, many cultures continue to rely on ginger for controlling nausea and also for reducing inflammation. Ginger is a reed-like plant grown in many parts of the world especially in tropical countries of Jamaica, India and Africa. Ginger contains about 56.0% starch, which means that it is a good source of starch.
Ginger is a great natural preservative, bactericide and meat tenderizer. Test tube studies show that ginger extract is effective in killing salmonella, and other report that ginger extracts inhibit the fungi that produce aflatoxin (Aflatoxins are toxic and among the most carcinogenic substances known), a potent carcinogen. One study at the University of California at Davis Researchers cooked and then refrigerated pork patties. Some were unspiced, some mildly spiced with ginger, some more strongly spiced. Patties made with ginger stayed fresh as much as a third longer than the unspiced pork. The enzymes in ginger are similar to papain found in papaya, which gently break down proteins and tenderize meat. An enzyme mixture composed of An enzyme mixture composed of cellulolytic and pectinolytic.
We made a ginger custard for a menu Item, So my Sous chef (Will) juiced 5lb. of ginger, We were afraid not to curdle the custard we didn't. But the interesting thing about all this was the remaining ginger starch left in the pot. The feel of the remaining ginger felt like wet corn starch, So what he did is poured a little water in the pot and cooked it, what you see below is a ginger starch thats similar to KUZU starch. We later made the first unrefined stage to ginger ricotta salata, because of Ginger's enzymatic properties we could make cheese!! We'll see...

