Ginger

For other uses, see Ginger (disambiguation).

Ginger (Zingiber ocinale Roscoe) is a owering plantin the family Zingiberaceae whose rhizome, ginger rootor simply ginger, is widely used as a spice or a medicine.It is a herbaceous perennial which grows annual stemsabout a meter tall bearing narrow green leaves and yellowowers. Ginger is indigenous to south China, and wasspread eventually to the Spice Islands, other parts of Asiaand subsequently to West Africa and the Caribbean.[2]Ginger was exported to Europe via India in the rst cen-tury AD as a result of the lucrative spice trade.[2][3] Indiais now the largest producer of ginger.[2]

Other members of the family Zingiberaceae includeturmeric, cardamom, and galangal. The distantly relateddicots in the genusAsarum are commonly called wild gin-ger because of their similar taste.

1 EtymologyThe origin of ginger is from themid-14th century, fromOld English gingifer, from Medieval Latin gingiber, fromLatin zingiberi, fromGreek zingiberis, from Prakrit (Mid-dle Indic) singabera, from Sanskrit srngaveram, fromsrngam horn + vera- body, from the shape of its root.But this may be Sanskrit folk etymology, and the wordmay be from an ancient Dravidian name that also pro-duced the Malayalam name for the spice, inchi-ver, frominchi root. cf. gin (v.). The word apparently was read-opted in Middle English from Old French gingibre (mod-ern French gingembre).[4]

2 HorticultureGinger produces clusters of white and pink ower budsthat bloom into yellow owers. Because of its aestheticappeal and the adaptation of the plant to warm climates,ginger is often used as landscaping around subtropicalhomes. It is a perennial reed-like plant with annual leafystems, about a meter (3 to 4 feet) tall. Traditionally, therhizome is gathered when the stalk withers; it is immedi-ately scalded, or washed and scraped, to kill it and pre-vent sprouting. The fragrant perisperm of Zingiberaceaeis used as sweetmeats by Bantu, also as a condiment andsialogogue.[5]

Ginger plant with ower - South India

Ornamental Ginger near Cooktown, Queensland, Australia

1

2 4 USES

3 ProductionFrom 1585, Jamaican ginger was the rst oriental spiceto be grown in the New World and imported back toEurope.[7]

In 2012, India, with over 33% of the global produc-tion, now leads in growing ginger, replacing China,now in second position (about 20%), followed by Nepal(about 12%), Nigeria and Thailand (each about 7%) andIndonesia (about 5%).

4 Uses

Gari, a type of pickled ginger

Ginger produces a hot, fragrant kitchen spice.[8] Youngginger rhizomes are juicy and eshy with a very mildtaste. They are often pickled in vinegar or sherry as asnack or cooked as an ingredient in many dishes. Theycan be steeped in boiling water to make ginger tea, towhich honey is often added; sliced orange or lemon fruitmay be added. Ginger can be made into candy, or gingerwine, which has been made commercially since 1740.Mature ginger rhizomes are brous and nearly dry. Thejuice from ginger roots is often used as a spice in Indianrecipes and is a common ingredient of Chinese, Korean,Japanese, Vietnamese, and many South Asian cuisinesfor avoring dishes such as seafood, meat, and vegetariandishes.Fresh ginger can be substituted for ground ginger at a ra-tio of six to one, although the avors of fresh and driedginger are somewhat dierent. Powdered dry gingerroot is typically used as a avoring for recipes such asgingerbread, cookies, crackers and cakes, ginger ale, andginger beer.Candied ginger, or crystallized ginger, is the root cookedin sugar until soft, and is a type of confectionery.Fresh ginger may be peeled before eating. For longer-

term storage, the ginger can be placed in a plastic bagand refrigerated or frozen.

4.1 Regional use

Ginger eld

Fresh ginger rhizome

In Indian cuisine, ginger is a key ingredient, especiallyin thicker gravies, as well as in many other dishes, bothvegetarian and meat-based. Ginger also has a role in tra-ditional Ayurvedic medicine. It is an ingredient in tradi-tional Indian drinks, both cold and hot, including spicedMasala chai. Fresh ginger is one of the main spices usedfor making pulse and lentil curries and other vegetablepreparations. Fresh, as well as dried, ginger is used tospice tea and coee, especially in winter. Ginger powderis used in food preparations intended primarily for preg-nant or nursing women, the most popular one being katlu,which is a mixture of gum resin, ghee, nuts, and sugar.Ginger is also consumed in candied and pickled form. InBangladesh, it is nely chopped or ground into a paste touse as a base for chicken and meat dishes alongside onionand garlic.In Japan, ginger is pickled to make beni shoga and gari orgrated and used raw on tofu or noodles. It is made into acandy called shoga no sato zuke. In the traditional Korean

4.2 Nutritional information 3

kimchi, ginger is either nely minced or just juiced toavoid the brous texture and added to the ingredients ofthe spicy paste just before the fermenting process.In Burma, ginger is called gyin. It is widely used in cook-ing and as a main ingredient in traditional medicines. It isconsumed as a salad dish called gyin-thot, which consistsof shredded ginger preserved in oil, with a variety of nutsand seeds.In Thailand it is called khing and is used to make aginger garlic paste in cooking.In Indonesia, a beverage calledwedang jahe is made fromginger and palm sugar. Indonesians also use ground gin-ger root, called jahe, as a common ingredient in localrecipes.In Malaysia, ginger is called halia and used in many kindsof dishes, especially a soup.In the Philippines, it is a common ingredient in localdishes, and it is brewed into a tea called salabat.[9][10]

Ginger house rum, Madagascar

In Vietnam, the fresh leaves, nely chopped, can be addedto shrimp-and-yam soup (canh khoai m) as a top garnishand spice to add a much subtler avor of ginger than thechopped root.In China, sliced or whole ginger root is often paired withsavory dishes such as sh, and chopped ginger root iscommonly paired with meat, when it is cooked. Can-died ginger is sometimes a component of Chinese candyboxes, and an herbal tea can be prepared from ginger.In the Caribbean, ginger is a popular spice for cookingand for making drinks such as sorrel, a drink made duringthe Christmas season. Jamaicans make ginger beer bothas a carbonated beverage and also fresh in their homes.Ginger tea is often made from fresh ginger, as well as thefamous regional specialty Jamaican ginger cake.On the island of Corfu, Greece, a traditional drink called (tsitsibira), a type of ginger beer, is made.The people of Corfu and the rest of the Ionian islandsadopted the drink from the British, during the period ofthe United States of the Ionian Islands.In Arabic, ginger is called zanjabil and in some parts ofthe Middle East, gingayu ().[11] The Hebrew namefor the spice, zangevil, is a variation on the name. A gin-

Two varieties of ginger as sold in Haikou, Hainan, China

ger tea that is spicy and stimulating is made.[12]

In Western cuisine, ginger is traditionally used mainlyin sweet foods such as ginger ale, gingerbread, gingersnaps, parkin, ginger biscuits, and speculaas. A ginger-avored liqueur called Canton is produced in Jarnac,France. Ginger wine is a ginger-avored wine producedin the United Kingdom, traditionally sold in a green glassbottle. Ginger is also used as a spice added to hot coeeand tea.

4.2 Nutritional information

4.3 Composition and safety

In a typical spice serving amount of one US tablespoonor 5 g, ginger powder provides negligible content ofessential nutrients, with the exception of the dietary min-eral manganese, which is present in the Daily Valueamount of 79%.If consumed in reasonable quantities, ginger has fewnegative side eects.[13] It is on the FDA's "generallyrecognized as safe" list,[14] though it does interact withsome medications, including the anticoagulant drug,warfarin.[15]

Allergic reactions to ginger generally result in a rash. Al-though generally recognized as safe, ginger can causeheartburn, bloating, gas, belching, or nausea, particu-larly if taken in powdered form. Unchewed fresh gin-ger may result in intestinal blockage, and individuals whohave had ulcers, inammatory bowel disease, or blockedintestines may react badly to large quantities of freshginger.[16] It can also adversely aect individuals withgallstones.[16][17] There are suggestions that ginger mayaect blood pressure, clotting, and heart rhythms.[16]

Products of Chinese origin found in Taiwan containedginger contaminated with diisobutyl phthalate, causingsome 80,000 nutritional supplement capsules made withimported ginger powder to be seized by the Public HealthDepartment of Taiwan in June 2011.[18]

4 4 USES

4.4 Medicinal use and researchAccording to the American Cancer Society, ginger hasbeen promoted as a cancer treatment to keep tumorsfrom developing, but available scientic evidence doesnot support this. They add: Recent preliminary resultsin animals show some eect in slowing or preventing tu-mor growth. While these results are not well understood,they deserve further study. Still, it is too early in the re-search process to say whether ginger will have the sameeect in humans.[19]

In limited studies, ginger was found to be more eectivethan placebo for treating nausea caused by seasickness,morning sickness, and chemotherapy,[20][21][22][23] al-though it was not found superior to placebo for pre-emptively treating postoperative nausea. Some studiesadvise against taking ginger during pregnancy,[21] sug-gesting that ginger is mutagenic, though some other stud-ies have reported antimutagenic eects.[21]

4.5 Chemistry

The essential oil of ginger

The characteristic odor and avor of ginger is caused bya mixture of zingerone, shogaols, and gingerols, volatileoils that compose one to three percent of the weightof fresh ginger. In laboratory animals, the gingerolsincrease the motility of the gastrointestinal tract andhave analgesic, sedative, antipyretic, and antibacterial

properties.[24] Gingerols can inhibit growth of ovariancancer cells in vitro.[25][26][27] [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]5-hydroxy-3-decanone) isthe major pungent principle of ginger.Ginger contains up to 3% of a fragrant essential oilwhose main constituents are sesquiterpenoids, with ()-zingiberene as the main component. Smaller amountsof other sesquiterpenoids (-sesquiphellandrene,bisabolene, and farnesene) and a small monoterpenoidfraction (-phelladrene, cineol, and citral) have also beenidentied.The pungent taste of ginger is due to nonvolatilephenylpropanoid-derived compounds, particularlygingerols and shogaols, which form from gingerols whenginger is dried or cooked. Zingerone is also producedfrom gingerols during this process; this compound is lesspungent and has a spicy-sweet aroma.[28] Ginger is aminor chemical irritant and, because of this, was usedas a horse suppository by pre-World War I mountedregiments for feaguing.Ginger has a sialagogue action, stimulating the productionof saliva, which makes swallowing easier.[29]

4.6 Folk medicineOne traditional medical form of ginger historically wascalled 'Jamaica ginger'; it was classied as a stimulantand carminative and used frequently for dyspepsia,gastroparesis, slow motility symptoms, constipation, andcolic.[30] It was also frequently employed to disguise thetaste of medicines.[31]

Some studies indicate ginger may provide short-term re-lief of pregnancy-related nausea and vomiting.[32] Studiesare inconclusive about eects for other forms of nausea orin treating pain from rheumatoid arthritis, osteoarthritis,or joint and muscle injury. Side eects, mostly associ-ated with powdered ginger, are gas, bloating, heartburn,and nausea.[33]

Tea brewed from ginger is a common folk remedy forcolds. Ginger ale and ginger beer are also drunk as stom-ach settlers in countries where the beverages are made.

In Burma, ginger and a local sweetener made frompalm tree juice (htan nyat) are boiled together andtaken to prevent the u.

In China, ginger is included in several traditionalpreparations. A drink made with sliced gingercooked in water with brown sugar or a cola is usedas a folk medicine for the common cold.[34] Gin-ger eggs (scrambled eggs with nely diced gingerroot) is a common home remedy for coughing. Akind of Chinese dried ginger candy that is fermentedin plum juice and sugared, is commonly consumedto suppress coughing. Ginger has been historicallyused to treat inammation, which several scientic

5studies support, though one arthritis trial showedginger to be no better than a placebo or ibuprofenfor treatment of osteoarthritis.[17]

In Colombia, ginger is mixed with hot agua depanela to relieve cold and u-like symptoms.

In the Congo, ginger is crushed and mixed withmango tree sap to make tangawisi juice, which isconsidered a panacea.

In India, ginger is applied as a paste to the templesto relieve headache, and is consumed when suer-ing from the common cold. Ginger with lemon andblack salt is used for nausea.[32]

In Indonesia, ginger (jahe in Indonesian) is usedas a herbal preparation to reduce fatigue, reducingwinds in the blood, prevent and cure rheumatismand control poor dietary habits.

In Nepal, ginger is called aduwa, , and iswidely grown and used throughout the country as aspice for vegetables, used medically to treat cold andsometimes used to avor tea.

In the Philippines, ginger, known as luya, is usedas a throat lozenge in traditional medicine to relievesore throat.

In theUnited States, ginger is used to preventmotionand morning sicknesses. It is recognized as safe bythe Food and Drug Administration[35] and is sold asan unregulated dietary supplement. Ginger water isalso used to avoid heat cramps.

In Peru, ginger is sliced in hot water as an infusionfor stomach aches as infusin de Kin.

In Japan, it is purported to aid blood circulation.[36]Scientic studies investigating these eects havebeen inconclusive.[33]

4.7 Similar ingredientsMyoga (Zingiber mioga Roscoe) appears in Japanese cui-sine; the ower buds are the part eaten.Another plant in the Zingiberaceae family, galangal,is used for similar purposes as ginger in Thai cui-sine. Galangal is also called Thai ginger, ngerroot(Boesenbergia rotunda), Chinese ginger, or the Thaikrachai.A dicotyledonous native species of eastern North Amer-ica, Asarum canadense, is also known as "wild ginger",and its root has similar aromatic properties, but it is notrelated to true ginger. The plant contains aristolochicacid, a carcinogenic compound.[37] The United StatesFood and Drug Administration warns that consump-tion of aristolochic acid-containing products is associatedwith permanent kidney damage, sometimes resulting in

kidney failure that has required kidney dialysis or kidneytransplantation. In addition, some patients have devel-oped certain types of cancers, most often occurring inthe urinary tract.[37]

5 See also Bu Zhong Yi Qi Wan contains ginger material

Kaempferia galanga

Xiao Yao Wan contains ginger material

6 References[1] Zingiber ocinale information fromNPGS/GRIN. ars-

grin.gov. Retrieved 3 March 2008.

[2] Spices: Exotic Flavors &Medicines: Ginger. Retrieved2 May 2014.

[3] What are the benets of ginger?". Medical News Today.29 August 2014. Retrieved 11 November 2014.

[4] ginger. Online Etymology Dictionary. Retrieved 22January 2011.

[5] Medicinal and Poisonous Plants of Southern and EasternAfrica - Watt & Brandwijk

[6] Final 2012 Production Quantity for Ginger in MetricTons, World List Nested by Country. Food And Agri-cultural Organization of the United Nations: EconomicAnd Social Department: The Statistical Division. 4 Au-gust 2014. Retrieved 11 November 2014.

[7] ginger A Dictionary of Food and Nutrition. Ed. DavidA. Bender. Oxford University Press 2009

[8] Ginger n Oxford Dictionary of English

[9] Hardon, Anita (2001). Applied health research manual:anthropology of health and health care. Het Spinhuis.ISBN 90-5589-191-6.

[10] Taguba, Yvonne B. (1984). Common medicinal plants ofthe Cordillera region (Northern Luzon, Philippines). Com-munity Health Education, Services and Training in theCordillera Region (CHESTCORE).

[11] Japanese Cold Remedies. Japanesefood.about.com. 9April 2012. Retrieved 25 April 2012.

[12] Plain Ginger Tea. Buzzle.com. Retrieved 25 April2012.

[13] Marcello Spinella (2001). The Psychopharmacology ofHerbal Medications: Plant Drugs That Alter Mind, Brain,and Behavior. MIT Press. pp. 272. ISBN 978-0-262-69265-6. Retrieved 13 April 2013.

6 7 EXTERNAL LINKS

[14] Code of Federal Regulations, Title 21, Part 182, Sec.182.20: Essential oils, oleoresins (solvent-free), and nat-ural extractives (including distillates): Substances Gener-ally RecognizedAs Safe. US Food andDrugAdministra-tion. 1 September 2014. Retrieved 21 December 2014.

[15] Shalansky S, Lynd L, Richardson K, Ingaszewski A, KerrC (2007). Risk of warfarin-related bleeding events andsupratherapeutic international normalized ratios associ-ated with complementary and alternative medicine: a lon-gitudinal analysis. Pharmacotherapy 27 (9): 123747.doi:10.1592/phco.27.9.1237. PMID 17723077.

[16] Mayo Clinic (1 May 2006). Drugs & Supplements: Gin-ger (Zingiber ocinale Roscoe)". Retrieved 2 August2007.

[17] University ofMarylandMedical Centre (2006). Ginger.Retrieved 2 August 2007.

[18] Taichung City: Nutrition products made with contami-nated ginger powder seized Taiwan News Online. Etai-wannews.com. 16 June 2011. Retrieved 25 April 2012.

[19] Ginger. American Cancer Society. May 2010. Re-trieved 22 September 2013.

[20] Marx, WM; Teleni L; McCarthy AL; Vitetta L; McKa-vanagh D; Thomson D; Isenring E. (2013). Ginger (Zin-giber ocinale) and chemotherapy-induced nausea andvomiting: a systematic literature review. Nutr Rev 71(4): 24554. doi:10.1111/nure.12016. PMID 23550785.

[21] Ernst, E.; Pittler, M.H. (1 March 2000). Ecacyof ginger for nausea and vomiting: a system-atic review of randomized clinical trials (PDF).British Journal of Anesthesia 84 (3): 367371.doi:10.1093/oxfordjournals.bja.a013442. PMID10793599. Retrieved 6 September 2006.

[22] Wood, C. (1988). Comparison of ecacy of gingerwith various antimotion sickness drugs. Clin Res Pr DrugRegul A 6 (2): 12936. PMID 11538042.

[23] Grntved, A. (1988). Ginger root against seasickness. Acontrolled trial on the open sea. Acta Otolaryngol. 105(1-2): 459. doi:10.3109/00016488809119444. PMID3277342.

[24] O'Hara, Mary; Kiefer, David; Farrell, Kim; Kemper,Kathi (1998). A Review of 12 Commonly Used Medic-inal Herbs. Archives of Family Medicine 7 (6): 523536.doi:10.1001/archfami.7.6.523. PMID 9821826.

[25] Rhode, J.; Fogoros, S.; Zick, S.; Wahl, H.; Grith, K.A.; Huang, J.; Liu, J. R. (2007). Ginger inhibits cellgrowth and modulates angiogenic factors in ovarian can-cer cells. BMC Complementary & Alternative Medicine7: 44. doi:10.1186/1472-6882-7-44. PMC 2241638.PMID 18096028.

[26] Kim, J. S.; Park, Hye Won; Yang, Jae Heon; Shin, Tae-Yong; Kim, Youn-Chul; Baek, Nam-In; Kim, Sung-Hoonet al. (2008). Cytotoxic components from the dried rhi-zomes of Zingiber ocinale Roscoe. Archives of Phar-macal Research 31 (4): 415418. doi:10.1007/s12272-001-1172-y. PMID 18449496.

[27] Choudhury, D.; Bhattacharya, Abhijit; Chakrabarti,Gopal et al. (2010). Aqueous extract of ginger shows an-tiproliferative activity through disruption of microtubulenetwork of cancer cells. Food Chem Toxicol. 48 (10):28722880. doi:10.1016/j.fct.2010.07.020.

[28] McGee, Harold (2004). On Food and Cooking: The Sci-ence and Lore of the Kitchen (2nd ed.). New York: Scrib-ner. pp. 425426. ISBN 0-684-80001-2.

[29] Wood, George Bacon (1867). Class IX. Sialagogues. ATreatise On Therapeutics, And Pharmacology Or MateriaMedica: Volume 2. J. B. Lippincott & Co. Retrieved 2March 2013.

[30] Wood, George Bacon (1867). XV. Ginger. Zingiber.U.S., Br. A Treatise On Therapeutics, And Pharmacol-ogy Or Materia Medica Volume 1. J. B. Lippincott & Co.Retrieved 2 March 2013.

[31] Al-Achi, Antoine. A Current Look at Ginger Use. Re-trieved 14 September 2014.

[32] Tamilnadu Herb Ginger. Tamilnadu.com. 17 February2013.

[33] Ginger NCCIH Herbs at a Glance. NccIH.nih.gov. Re-trieved 25 April 2012.

[34] Jakes, Susan (15 January 2007). Beverage of Champi-ons. Times on-line. Archived from the original on 1 July2007. Retrieved 2 August 2007.

[35] Electronic Code of Federal Regulations. 26 December2013{{inconsistent citations}}

[36] Traditional Japanese Cold Remedies. Pref.ibaraki.jp.27 June 2008. Retrieved 25 April 2012.

[37] April 11, 2001.

This article incorporates text from a publication now inthe public domain: Ward, Artemas (1911). The GrocersEncyclopedia.

7 External links The dictionary denition of ginger at Wiktionary Media related to Ginger at Wikimedia Commons Data related to Zingiber ocinale at Wikispecies Zingiber ocinale List of Chemicals (Dr. Dukes)

78 Text and image sources, contributors, and licenses8.1 Text

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8 8 TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

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