Ginger has been used in ancient India both for culinary and medicinal purposes. For the household cooking, it is the fresh rhizome that is commonly used. For medicinal uses, however, the common form used is the dry ginger. InÂ ayurvedicsystem the mixture of three spices, viz black pepper, long pepper and ginger forms the famousÂ Trikatu. Ginger is also popular in the cooking of Western and other cultures and finds reference in ancient literature as well as in the records of Marco Polo and Vasco da Gamma.
Ginger is a rhizome of the ginger plant.Â It is cultivated throughout the world for local culinary needs. But the countries which have excess, process it in dried form and export. The major producers of dry ginger are India, China, Nigeria, Sierra Leone, Jamaica etc. In the world trade Jamaican ginger is rated high (but the production is very limited), with Indiaâ€™s Cochin ginger coming closely. Nigerian is also now regarded nearly as good, but with slightly different note. China produces lot of ginger, but the dry ginger is generally regarded as inferior in flavour. Australia grows ginger with lemony flavour. The harvesting is done a little early there and fresh ginger is preserved in either brine or syrup.
Ginger oil can be made by steam distillation. The typical aroma cannot be attributed to any single compound. It is a combined effect. Dry ginger yields 1 to 2% oil and 5 to 6% oleoresin when extracted with organic solvent. The hotness of ginger is caused by gingerols which consists of true gingerols, shogaols, zingerone and paradols. The latter compounds are mainly formed from true gingerols during processing and heat treatment.
Ginger is used in culinary practices. Among the processed food, it specially finds use in soft drinks and baked products, besides use in meat, sea food and vegetable curries.
Aanavilasam is a seven acre cardamom and pepper plantation.
A popular feature offered to our guests is a guided tour around the plantation with informative comments on the cultivation and harvesting of these important spices.
Guests are welcome to visit our new cow byre.
This purpose-built building, apart from its stylish design, is intended to be a hygienic and cow-friendly structure,
with bright internal fittings and an efficient waste processing unit.More
Learn to cook one authentic Keralam dish in the cooking demonstration class organized by the Chef. The classes are designed to suit the guest.More
For lovers of our feathered friends, Aanavilasam is blessed with some of the most exotic and colourful birds to be found in the region. Many of the rarer species are regularly spotted around the plantation.
Ditch the drugs. They might promise you miracles, but the effects, most times, would only be temporary. There are no quick-fix methods to getting fit. You have heard it before, but Ayurveda is a long-lasting solution to mental and physical fitness.More
At Aanavilasam we are committed to the support and protection of all nature.
Our trees and foliage are carefully nurtured, providing birds and other fauna with a safe and natural environment.
Winner - Kerala Tourism Award : Receiving the
award from the chief minister of Kerala