adrak

AdrAK is the Hindi and Urdu name for the rhizome of Zingiber officinale, the plant commonly known as ginger. The fresh root is knobby with a light brown skin and pale yellow flesh, and it carries a sharp, spicy aroma and flavor. The term adrak is used to refer to ginger in many South Asian culinary and medicinal contexts.

Zingiber officinale is a perennial herb in the ginger family (Zingiberaceae). It is native to tropical Asia and has been cultivated in warm, humid regions around the world. The edible portion is the underground stem, or rhizome, which is harvested after several months of growth and can be used fresh, dried, or processed into powder or pickles.

In cooking, adrak is used fresh or dried, ground, or preserved. It is a staple in Indian and Pakistani cuisines and is also widely employed in Southeast Asian, Middle Eastern, and Caribbean dishes. It flavors curries, chutneys, marinades, soups, and beverages such as ginger tea and ginger ale. The characteristic heat and aroma come from bioactive compounds such as gingerol and related substances.

In traditional medicine, ginger has long been used to aid digestion and reduce nausea. Some modern studies report modest antiemetic and anti-inflammatory effects, though results vary by condition and preparation. Nutritionally, fresh adrak is low in calories and provides small amounts of minerals and fiber; most physiological benefits are attributed to its bioactive compounds.

Cultivation and trade involve propagating by planting rhizomes in well-drained soil with warm temperatures and ample humidity. Ginger is harvested in eight to ten months in tropical climates and is produced and consumed globally, with regional varieties and preparations reflecting local cuisines.