Introduction:

Ginger (Zingiber Officinale) is a flowering plant whose underground stem (rhizome) is widely used as a spice and a folk medicine. It is well known as Adrak, Adrakh, Aadi, Aadu etc. in different parts of India, but in Ayurveda it is known as Sringavera & Shunthi. It is a herbaceous perennial plant grows annual false stem made of the rolled bases of leaves about one meter tall bearing narrow leaf blades. The plant bears flowers having yellow petals with purple edges. Only part of this plant is rhizome which is used by us. Taste of ginger is slightly biting and hot note, its aroma is rich, sweet, warm and woody. It is one of the important spices used in Asian dishes, especially in Indian subcontinent. It is being used in India traditionally as a dietary supplement and also as traditional medicines.

Description:

Ginger is a tropical flowering plant native to South Asia but now it is widely available from growers around the world. It is a member of Zingiberaceae family and its close relative is turmeric. Ginger not only adds delicious flavor to food but also full of nutrients. The rhizome of ginger has been used by people for cooking and also for healing of lots of health issues for thousands of years. Ancient writings of Ayurveda, Siddha, Yunani and Arabian medicines describe ginger’s use as a medicine. Especially Ayurveda suggests oral intake of its juice and dry powdered form as a treatment for respiratory problems and joint pain. Ginger can be eaten fresh, dried and stored as a spice, in the form of tablets, capsules and liquid extracts. Oil present in the root is used in the cosmetic industry as a fragrance in soaps and beauty products.

Nutrients present in Ginger:

1 tablespoon of fresh ginger has:

• 5 calories,
• 1 g. of carbohydrate,
• 0.1 g. of dietary fiber,
• 0.1 g. of protein,
• 0.1 g. of fat and
• 0.1 g. of sugar.

Vitamins and minerals are also contained in fresh ginger in trace amounts:

• Vitamin B3 & B6,
• Iron,
• Potassium,
• Vitamin C,
• Magnesium,
• Phosphorus,
• Zinc,
• Fluoride,
• Riboflavin and
• Niacin.

Ginger contains more than 400 chemical compounds but gingerol compounds are responsible for its smell, flavor, and also for health benefits. Gingerol has powerful antioxidant and anti-inflammatory properties helpful for many health benefits.

Uses:

Ginger is a common spice used worldwide whether for meals or as a folk medicine. Ginger can be used for a variety of food items such as vegetables, candy, soda, pickles and alcoholic beverages. Being a fragrant kitchen spice with a mild bitter taste ginger rhizomes are pickled in vinegar or sherry as a snack or cooked ingredients in many dishes. Ginger has been used for thousands of years for the treatment of numerous ailments such as cold, nausea, arthritis, migraines and hypertension. According to Ayurveda ginger in fresh or in dried form as ‘Shunthi’ or ‘Sonth’, has Bhedan (purgative), Deepan (appetizer) and Guru (heavy) properties which promote healthy digestion. Ginger also helps to reduce the symptoms of cough, cold and body ache due to its Vata–Kapha balancing nature.

Recent Researches on Ginger:

• Nausea and vomiting caused by drugs used to treat HIV/AIDS (antiretroviral-induced nausea and vomiting): Taking ginger orally daily, 30 minutes before each dose of antiretroviral treatment for 14-15 days, reduces the risk of nausea and vomiting in patients receiving HIV treatment.
• Menstrual cramps (dysmenorrheal): Taking ginger orally during the first 3-4 days of a menstrual cycle somewhat reduces painful menstrual periods. It seems to work about as well as some pain medications like ibuprofen, mefenamic acid or novafen.
• Osteoarthritis: Taking ginger orally can reduce pain in people suffering from osteoarthritis.
• Morning sickness: Taking ginger orally seems to reduce nausea and vomiting in pregnancy period.

Side Effects:

Oral intake of ginger is safe but it can cause mild side effects including heartburn, diarrhea, burping and general stomach discomfort. Taking higher doses, more than 5 grams daily may increase the risk of side effects. Pregnant ladies, breast-feeding women and children should avoid high doses of ginger.