Ginger

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Binomial name
Zingiber officinale

Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant
Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of
this plant family are turmeric, cardamom, and galangal.

Ginger cultivation began in Asia and has since spread to West Africa and the Caribbean.[2] It is
sometimes called root ginger to distinguish it from other things that share the name ginger.

Etymology
The English name ginger comes from the French gingembre, from medieval Latin ginginer, from Greek
ζιγγίβερις zingiberis, from Pali सिन्गिभेर siṅgivera, ultimately of Dravidian origin from Tamil இஞ்ஜி
inji ver (meaning root of inji). The Latin word was borrowed at an earlier date into Old English as
gingifere, but the French form ultimately supplanted it. The name is ultimately derived from the Sanskrit
phrase स्र्ङवॆरम ् srngaveram, which means "body of a horn."

Chemistry
The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols,
volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the
gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and
antibacterial properties.[3] Ginger oil has been shown to prevent skin cancer in mice[4] and a study at the
University of Michigan demonstrated that gingerols can kill ovarian cancer cells.

Ginger contains up to three percent of a fragrant essential oil whose main constituents are
sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other
sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction
(β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly

gingerols and shogaols, 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.[5] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by
pre-World War I mounted regiments for feaguing.
Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Use
Culinary use

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 stewed in boiling
water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be
added.

Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent[citation
needed]
and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood
or goat meat and vegetarian cuisine.

Ginger acts as a useful food preservative,[6] and has been proven to kill the harmful bacteria
salmonella[citation needed].

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.

Ginger is also made into candy. Powdered dry ginger root is typically used as a flavoring for recipes
such as gingerbread, cookies, crackers and cake, ginger ale, and ginger beer.

Fresh ginger may be peeled before being eaten. For storage, the ginger can be placed in a plastic bag and
refrigerated or frozen for longer-term storage.

Regional use

In India, ginger is called Aadrak in Hindi, Punjabi and Urdu, Aadi in Bhojpuri, Aada in Bengali, Adu in
Gujarati, Shunti in the Kannada , Allam (అల్ల ం) in Telugu, Inji in Tamil and Malayalam, Alay in Marathi,
and Aduwa in Nepali, in somaliland,ginger is called Sinjibil

Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable
preparations. It is used fresh to spice tea especially in winter. Ginger powder is also used in certain food
preparations particularly for pregnant or nursing women, the most popular one being Katlu which is a
mixture of gum resin, ghee, nuts, and sugar.

In South India, ginger is used in the production of a candy called Inji-murappa meaning ginger candy in
Tamil. This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a
locally produced item. Candied or crystallised ginger (ginger cured with sugar) is also common.
Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy (also
known as mango ginger because of the raw mango-like flavor it renders) is used when tender to make
fresh pickle with the combination of lemon juice or vinegar, salt, and tender green chili peppers. This
kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4–
5 days. The pickle gains a mature flavor when the juices cook the ginger over the first day. Ginger is
also added as a flavoring in tea. Dried ginger (sukku சுக்கு) is used in tea or coffee and also in siddha
medicine.

In Bangladesh, ginger is called Aadha and is finely chopped or ground into a paste to use as a base for
chicken and meat dishes alongside onion and garlic.
In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional
medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger
preserved in oil, and a variety of nuts and seeds.

In Indonesia a beverage called Wedang Jahe is made from ginger and palm sugar. Indonesians also use
ground ginger root, called jahe as a common ingredient in local recipes.

In Nepal, ginger is called "Aduwa" and is widely grown and used throughout the country as a spice for
vegetables, used medically to treat cold and also sometimes used to flavor tea.

In Vietnam, the fresh leaves finely chopped can also be added to shrimp-and-yam soup (canh khoai mỡ)
as a top garnish and spice to add a much subtler flavor of ginger than the chopped root.

In China, sliced or whole ginger root is often paired with savory dishes such as fish. However, candied
ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from
ginger.

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is
also made into a candy called shoga no satozuke.

In the traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste
just before the fermenting process.

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread,
ginger snaps, parkin and ginger biscuits. A ginger-flavored liqueur called Canton is produced in Jarnac,
France. Green ginger wine is a ginger flavored wine produced in the United Kingdom, traditionally sold
in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal
drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and
also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional
speciality Jamaican Ginger Cake.

On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsimpira), a type of ginger beer,
is made. The people of Corfu and the rest of the Ionian islands picked up the drink from the British,
during their occupation of the islands.

In Arabic, ginger is called zanjabil and in some parts of the Middle East ginger powder is used as a
spice for coffee.

In the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice
called Nyamanku.

Medicinal use

The medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and
carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise
the taste of medicines. Ginger is on the FDA's "generally recognized as safe" list, though it does interact
with some medications, including warfarin. Ginger is contraindicated in people suffering from
gallstones as it promotes the production of bile.[7] Ginger may also decrease pain from arthritis, though
studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that
may make it useful for treating heart disease.[8]

Diarrhea
Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in
developing countries. Zingerone is likely to be the active constituent against enterotoxigenic Escherichia
coli heat-labile enterotoxin-induced diarrhea.[9]

Nausea

Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning
sickness and chemotherapy,[10] though ginger was not found superior over a placebo for pre-emptively
treating post-operative nausea. Ginger is a safe remedy for nausea relief during pregnancy.[11] Ginger as
a remedy for motion sickness is still a debated issue. The television program Mythbusters performed an
experiment using one of their staff who suffered from severe motion sickness. The staff member was
placed in a moving device which, without treatment, produced severe nausea. Multiple treatments were
administered. None, with the exception of the ginger and the two most common drugs, were successful.
The staff member preferred the ginger due to lack of side effects. Several studies over the last 20 years
were inconclusive with some studies in favor of the herb and some not.[12][13] A common thread in these
studies is the lack of sufficient participants to yield statistical proof. Another issue is the lack of a known
chemical pathway for the supposed relief.

Folk medicine

A variety of uses are suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Three to
four leaves of Tulsi taken along with a piece of ginger on an empty stomach is considered an effective
cure for congestion, cough and cold.[citation needed] Ginger ale and ginger beer have been recommended as
stomach settlers for generations in countries where the beverages are made, and ginger water was
commonly used to avoid heat cramps in the United States. In China, "ginger eggs" (scrambled eggs with
finely diced ginger root) is a common home remedy for coughing[citation needed] 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. Ginger has also been historically used to treat inflammation, which
several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo
or ibuprofen for treatment of osteoarthritis.[8] Research on rats suggests that ginger may be useful for
treating diabetes.[14][15]

Regional medicinal use

In the West, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use.

 In Burma, ginger and a local sweetener made from palm tree juice (Htan nyat) are boiled
together and taken to prevent the flu.
 In China, ginger is included in several traditional preparations. A drink made with sliced ginger
cooked in water with brown sugar or a cola is used as a folk medicine for the common cold.[16]
 In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is
considered a panacea.
 In India, ginger is applied as a paste to the temples to relieve headache and consumed when
suffering from the common cold, people use ginger for making tea, in food etc.
 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 controlling poor dietary habits.
 In the Philippines a traditional health drink called "salabat" is made for breakfast by boiling
chopped ginger and adding sugar; it is considered good for a sore throat.
 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.

Reactions
Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger
can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form.
Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers,
inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger.[17]
Ginger can also adversely affect individuals with gallstones.[8][17] There are also suggestions that ginger
may affect blood pressure, clotting, and heart rhythms.[17]

Horticulture
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its
aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping
around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4
feet) tall.

Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and
scraped, in order to kill it and prevent sprouting.

Production trends
India, with over 30% of the global share, now leads in global production of ginger, replacing China,
which has slipped to the second position (~20.5%), followed by Indonesia (~12.7%), Nepal (~11.5%)
and Nigeria (~10%).

Top Ten Ginger Producers — 11 June 2008

Production
Country Footnote
(Tonnes)
 India 420,000 F
 China 285,000 F
 Indonesia 177,000 F
 Nepal 158,905
 Nigeria 138,000 F
 Bangladesh 57,000 F
 Japan 42,000 F
 Thailand 34,000 F
 Philippines 28,000 F
 Sri Lanka 8,270
 World 1,387,445 A

Similar species
Myoga (Zingiber mioga Roscoe) appears in Japanese cuisine; the flower buds are the part eaten.

Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai
cuisine. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (Boesenbergia
rotunda), or Chinese ginger or the Thai krachai, is used in cooking and medicine.

A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild
ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant also
contains aristolochic acid, a carcinogenic compound.
[edit] Toxicology
Standard autopsies do not currently screen for the presence of ginger per American Medical Association
standards.