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has been cited by the following article:

• TITLE: Study of the Knowledge of Turmeric Curcuma longa) and Ginger (Zingiber officinale) in the Region of Daloa (Côte D’Ivoire)

  AUTHORS: Ekissi Alice Christine, Kouame Kan Benjamin, Beugre Grah Avit Maxwell, Séraphin Kati-Coulibaly

  KEYWORDS: Turmeric, Ginger, Zingiber officinale, Curcuma longa, Spice

  JOURNAL NAME: American Journal of Plant Sciences, Vol.12 No.9, September 8, 2021

  ABSTRACT: Ginger and turmeric are two plants of the Zingiberaceaes family. They are used as spices and in the treatment of many diseases. Despite their importance, data on their knowledge and their uses are scarce. The objective of this work was to assess the knowledge and different uses of ginger and turmeric. A survey was carried out among saleswomen and consumers. The survey reveals that 100% of those surveyed knew about ginger, but fewer people (17.5%) knew about turmeric. The survey identified that ginger tastes more pungent (82.65%) than bitter (17.35%), whilst turmeric’s taste is bitterer (53.47%) rather than pungent (46.53%). Consumption differed between the two rhizomes, with ginger consumed fresh (90.22%) and turmeric dry (84.25%). Differences were also noted in their medicinal (40.66% for ginger and 32.15% for turmeric), nutritional (50.82% for ginger and 11.65% for turmeric) and cosmetic (8.63% properties for ginger and 56.2% for turmeric) uses. The vernacular names of the two rhizomes varied from one ethnic group to another.