Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
The root of the ginger plant has been used in cooking and as an herbal remedy since ancient times. The ancient Greeks ate ginger wrapped in bread to prevent nausea from a huge feast.
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It derives its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.
Ginger is indigenous to southern China, spreading eventually to the Spice Islands, other parts of Asia and subsequently to West Africa and the Caribbean.Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade. India remains the largest producer of ginger
It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting.
Ginger produces a hot, fragrant kitchen spice . Young ginger rhizomes are juicy and fleshy with a very mild taste.In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.
They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.
Ginger can also be made into candy.Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.
Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.
Uses
Gari, a type of pickled ginger
Ginger produces a hot, fragrant kitchen spice.Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.
Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a spice in Indian recipes, and is a common ingredient of Chinese, Korean, Japanese, Vietnamese and many South Asian cuisines for flavoring dishes such as seafood, various meats and vegetarian cuisine.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.
Medicinal Properties.The main constituents in ginger are phenolic compounds such as gingerols and shogaols, and sesquiterpenes such as zingiberene. These and other compounds are extracts found in ginger oleoresin. The main pungent flavor chemicals are the gingerols, which are not volatile. Recently, studies have suggested it is of value as an anti-emetic; however, it should probably not be used in nausea of pregnancy, since its safety has not been established. There is less convincing evidence to support claims that ginger is an antioxidant, with cancer preventing properties, or that it has anti-inflammatory benefits in arthritis. In large amounts, it appears to inhibit platelet aggregation
Ginger possesses stimulant, aromatic, and carminative properties, when taken internally; and when chewed it acts as a sialogogue. Externally applied it is rubefacient. The stimulating, aromatic, and carminative properties render it of much value in atonic dyspepsia, especially if accompanied with much flatulence; and as an adjunct to purgative medicines to correct griping.”
11. Ginger Most frequently used to aid digestion, ginger is believed to increase saliva and other digestive fluids, alleviating indigestion and associated problems such as flatulence.In Peru, ginger is sliced in hot water as an infusion for stomach aches
2.Combats Morning Sickness. It is known to relieve nausea and morning sickness. If you take ginger for morning sickness, use it for no longer than four days.In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement. Ginger water is also used to avoid heat cramps.
3. Anty cancer. It has been found to reduce certain cancers such as colorectal, ovarian, pancreatic, kidney and lung by inhibiting the growth and production of cancer cells. Ginger powder induces cell death in ovarian cancer cell.
4.Reduce Pain and Inflammation. Ginger is believed to have anti-inflammatory qualities that may relieve swelling and pain.In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and control poor dietary habits.
5.Cold and Flu Prevention. As a tea it is said to ease headaches and sore throats or assist if you have a cold or flu.In Colombia, ginger is mixed with hot agua de panela to relieve cold and flu-like symptoms.In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea.Ginger root slices, boiled in water with lemon or orange juice, and honey, is a popular herbal drink in ayurvedic medicine to relieve common cold, cough, and sore throat .6.Strengthens Immunity. Fresh ginger is used for asthma, coughs, colic, heart palpitations, swellings, dyspepsia, loss of appetite and rheumatism, while the dried root is used to “strengthen” the stomach, inhibit vomiting and treat diarrhea.The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Because ginger has been known to cleanse the blood, this is a positive effect on the heart which, in turn, is a positive effect on all other bodily organs.
Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor, and it may be consumed both hot or cold. Ginger root slices, boiled in water with lemon or orange juice, and honey, is a popular herbal drink in ayurvedic medicine to relieve common cold, cough, and sore throat.
If possible, choose fresh ginger and not the dry spice, as fresh ginger is more powerful because it not only tastes stronger but its health effect is stronger as well, and contains much more gingerols and anti-inflammatory ingredients.
When you buy ginger, notice that it is stiff to the touch and has smooth skin. Young fresh ginger doesn’t require peeling of the skin and can be grated as it is. However ginger that was left on the shelf for a long time will have a hard skin that needs to be peeled , and it will also be more fibrous.
How Much?
These are some of the health benefits to ginger. How it can be taken is up to you, some people will say that 2 tablespoons of shredded ginger in a cup 2-3 times a day is ideal when you are feeling under the weather. A lot of people will mix ginger and honey to help soothe a cold and drink it many times a day. Naturally, it’s used in cooking and candy, so it’s difficult to measure to say exactly how much you should consume,
Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor, and it may be consumed both hot or cold. Ginger root slices, boiled in water with lemon or orange juice, and honey, is a popular herbal drink in ayurvedic medicine to relieve common cold, cough, and sore throat.
If possible, choose fresh ginger and not the dry spice, as fresh ginger is more powerful because it not only tastes stronger but its health effect is stronger as well, and contains much more gingerols and anti-inflammatory ingredients.
When you buy ginger, notice that it is stiff to the touch and has smooth skin. Young fresh ginger doesn’t require peeling of the skin and can be grated as it is. However ginger that was left on the shelf for a long time will have a hard skin that needs to be peeled , and it will also be more fibrous.
How Much?
These are some of the health benefits to ginger. How it can be taken is up to you, some people will say that 2 tablespoons of shredded ginger in a cup 2-3 times a day is ideal when you are feeling under the weather. A lot of people will mix ginger and honey to help soothe a cold and drink it many times a day. Naturally, it’s used in cooking and candy, so it’s difficult to measure to say exactly how much you should consume,
Sources.
www.wikipedia
Organic Health
www.lifehack.
http://unitproj.library.ucla.edu
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