आले

आले हे महत्त्वाचे मसाल्याचे पीक असून त्याची लागवड मे महिन्याच्या पहिल्या पंधरवड्यात करतात. हे पीक उष्ण हवामानात चांगले येते. आले ही एक वनस्पती आहे. तिचेमूळहे सुगंधी असल्याने मसाल्याचा पदार्थ म्हणून वापरले जाते.
आलेहे खोकला घालविण्यासाठी खाल्ले जाते, तसेच अनेक औषधांमध्ये वापरले जाते. आले मसाला म्हणून स्वयंपाकातही वापरले जाते. हळदीप्रमाणेच 'जमिनीखालील मुळी' म्हणून याला ओळखले जाते. आल्यास लागवडीची दीर्घकालीन परंपरा आहे.आशियाखंडात उत्पन्न होऊनभारतात, तसेचदक्षिण आशिया,पश्चिम आफ्रिकावकॅरिबियनबेटे येथे त्याची लागवड केली जाते.काही वस्तूंच्या नावापासून वेगळेपणा जपण्यासाठी आल्यास काही ठिकाणी 'आल्याचे मूळ' असेही म्हणतात.
The characteristic odor and flavor of ginger root is caused by a mixture ofzingerone,shogaols andgingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase themotilityof thegastrointestinal tractand haveanalgesic,sedative,antipyreticandantibacterialproperties.
Ginger contains up to three percent of a fragrantessential oilwhose main constituents aresesquiterpenoids, with(-)-zingibereneas the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene,bisaboleneandfarnesene) and a smallmonoterpenoidfraction (β-phelladrene,cineol, andcitral) have also been identified.
The pungent taste of ginger is due to nonvolatilephenylpropanoid-derived compounds, particularlygingerols andshogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.Ginger is also a minor chemical irritant, and because of this was used as a horsesuppositoryby pre-World War Imounted regiments forfeaguing.
Ginger has asialagogueaction, stimulating the production ofsaliva, which makes swallowing easier.
साचा:Nutritionalvalue
Young gingerrhizomesare juicy and fleshy with a very mild taste. They are often pickled invinegarorsherryas a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to whichhoneyis often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is  often used as aspiceinIndian recipesandChinese cuisinetoflavordishes such asseafoodormuttonandvegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spicegingerbreadand other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.
Ginger is also made into candy, is used as aflavoringforcookies,crackersandcake, and is the main flavor inginger ale—asweet,carbonated, non-alcoholicbeverage, as well as the similar, but spicierginger beerwhich is popular in the Caribbean.
Fresh ginger should be peeled before being eaten. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.
भारतात यास आले/अद्रक म्हणतात. ताजे आले हा अनेक खाद्यपदार्थाचा घटक आहे. थंडीमध्ये चहाची व वेग वेगळ्या पदार्थ चव वाढविण्यासाठी त्यात आले टाकतात. काही ठिकाणी आले हे गर्भार व बाळंतीण बाईस चवीसाठी  देतात. आल्यापासून वड्यांच्या स्वरूपात असलेला आलेपाक बनतो.
आले सर्व माहिती, गुण व औषधी उपयोगArchived2021-10-25 at theWayback Machine.