Zingiber officinale Common Names: ginger, common ginger, cooking ginger, Canton ginger, Chinese ginger Family: Zingiberaceae (ginger Family) This ginger plant is at home in a Zone 8 garden. Description The common cooking ginger is an herbaceous perennial with upright stems and narrow medium green leaves arranged in two ranks on each stem. The plant gets about 4 ft (1.2 m) tall with leaves about 3/4 in (1.9 cm) wide and 7 (17.8 cm) long. Ginger grows from an aromatic tuberlike rhizome (underground stem) which is warty and branched. The inflorescence grows on a separate stem from the foliage stem, and forms a dense spike, to 3 in (7.6 cm) tall. The bracts are green with translucent margins and the small flowers are yellow green with purple lips and cream colored blotches. Most gingers in cultivation are sterile cultivars grown for the edible rhizome, and the flower is rarely seen.

There is a cultivar of Zingiber officinale known as 'Sunti', which comes from Java and is similar to the common cooking ginger, but forms smaller rhizomes. It is used in the same way as common ginger but is said to have better medicinal qualities. Location The common cooking ginger originated in tropical Asia, but is now grown as a commercial crop for the ginger root in Latin America and Africa as well as South East Asia. Fifty percent of worldwide ginger production is in India. The best quality ginger comes from Jamaica. Culture Ginger is often grown in a container and brought indoors in winter when water and light are reduced and the plant is allowed to "rest." Common cooking gingers are rarely found in garden centers as potted plants because they do not have much ornamental value. Light: Part sun. Moisture: Regular moisture in well-drained soil Hardiness: USDA Zones 8 - 12. Propagation: Common ginger grows from thick fleshy underground stems called "rhizomes." It is easy to grow the plant from pieces of ginger root from the grocery store as long as they are fresh and firm - not dried out.

Make sure each piece of the rhizome has two or more growth nodes, like the "eyes" of a potato. Plant the rhizome pieces about an inch below the surface in a sandy loam or clay soil that has been improved with leaf mold or well-composted manure. Usage The common cooking ginger does not have much value as an ornamental plant. The blooms are rarely seen, and are not showy and conspicuous as they are in its close relative, shampoo ginger ( Zingiber zerumbet ). Ginger root is widely used around the world as a spice or food additive. Ginger is fried and eaten plain, and used in curry pastes and other sauces in India; it is grilled and used to flavor fish and meats or for making ginger tea in Indonesia; it is boiled or fried in Chinese cookery; used to baste chicken or eaten as pickled ginger (beni shoga) and served with sushi in Japan; and used in Jamaica to make Jamaican jerk paste. A ginger extract with carbonated water makes the popular drink we call ginger ale. Ginger was used in the Middle Ages in Europe to flavor beer.

This is ginger root (actually a rhizome), the part of the plant that is eaten and from which the spice is obtained. Features Ginger has been used in Asia for thousands of years for relief from arthritis, rheumatism, sprains, muscular aches and pains, catarrh, congestion, coughs, sinusitis, sore throats, diarrhea, colic, cramps, indigestion, loss of appetite, motion sickness, fever, flu, chills, and infectious disease. The Lancet, a highly respected British medical journal, reported excellent results in scientific tests using ginger to treat nausea: "The powdered rhizome of Zingiber officinale has been found to be more effective than dimenhydrinate (Dramamine®) in reducing motion sickness in individuals highly susceptible to this malady (Mowrey and Clayson, The Lancet, 1982)." Other reports from medical research indicate that ginger is effective in reducing the effects of morning sickness in pregnant women.

The Latin name Zingiber is derived from the Sanskrit word, shringavera, which means "shaped like a deer's antlers." The word ginger evolved in English from the Latin zingiber as "gingifer" and "gingivere." Dave Skinner 11/17/00; updated 11/5/03 Master Plant List Click here to find plants in our Encyclopedia using the Master Plant List grid . Use this widget to search, sort and filter Floridata's plant database to easily locate Plant Profile pages. Use the dropdown menus to filter the grid to display items matching the selected Plant Type and Feature tags. Plant Type Tags Zingiber officinale (ginger) | Plants & Fungi At Kew Geography and distribution Botanical illustration of Zingiber officinale by Francisco Manuel Blanco Zingiber officinale is possibly native to India. It is widely grown as a commercial crop in south and southeast Asia, tropical Africa (especially Sierra Leone and Nigeria), Latin America, the Caribbean (especially Jamaica) and Australia. Description Underground parts: Ginger has a distinctive thickened, branched rhizome (underground stem) which sometimes looks somewhat like a swollen hand.

The rhizome has a brown corky outer layer (usually removed before use) and a pale yellow centre with a spicy lemon-like scent. Leaves: Shoots (pseudostems), up to 1.2 m tall, arise annually from buds on the rhizome. These pseudostems are formed from a series of leaf bases (sheaths) wrapped tightly around one another with the long (up to 7 cm), narrow (up to 1.9 cm wide), mid-green leaf blades arranged alternately. Flowers: The flowering heads, borne on separate shorter stems, are cone-shaped spikes and composed of a series of greenish to yellowish leaf-like bracts. Protruding just beyond the outer edge of the bracts, the flowers are pale yellow in colour with a purplish lip that has yellowish dots and striations. Flowering stems are rarely, if ever, produced in cultivated plants. Uses Ginger rhizomes for sale in Kunming, Yunnan, China (Photo: Wolfgang Stuppy) The aromatic rhizome of Zingiber officinale is the source of ginger, a spice used for centuries to add flavour in cooking.

In Asia the fresh stem is an essential ingredient of many dishes, whereas the dried, powdered spice is more popular in European cooking. Gingerbread, one of the most popular uses for ginger in Britain, dates to Anglo-Saxon times when preserved ginger (produced by boiling the rhizome in sugar syrup) was used, often medicinally. Crystallised ginger, a sweetmeat traditionally eaten as a delicacy at Christmas, is prepared by coating dried, preserved ginger with sugar. Ginger oil, the oleoresin, is used to flavour ginger beer and ginger ale, and is commonly used as an ingredient in perfumery, cosmetics and medicines. The pungent principles in ginger are the non-volatile phenolic compounds gingerol, gingeridione and shogaol. Cultivation Dried specimen of Zingiber officinale from Kew's Economic Botany Collection. Ginger probably originated as part of the ground flora of tropical lowland forests, where many of its wild relatives can still be found. In cultivation it requires hot, humid, shady conditions and grows best in a fertile loam as it needs large quantities of nutrients. Zingiber officinale has been successfully propagated at Kew using internodal cuttings.

The cuttings are placed in a shallow pot in a mixture of coir and perlite. The pot is placed in a misting unit (or, if not available, in a closed glass case), which is heated at the base to 20 ˚C. It takes time for any activity to become visible, but eventually new roots and shoots are produced. It has been noted that this method produces vigorous plants. The traditional technique for propagation of ginger is by division. Mature plants are grown in the behind-the-scenes Tropical Nursery at Kew, in a zone that is kept at a temperature of 18-25 ˚C and at high humidity (70-90 % RH). The plants are watered daily throughout most of the year. In the winter they can be watered less often, as long as they are kept moist. They are fed fortnightly with a nitrogen, phosphorus & potassium mix and calcium nitrate. In winter the older pseudostems are removed from the plants, and the new ones allowed to grow up. At this stage the new pseudostems may need staking, but usually they are strong enough to support themselves. Occasionally mealy bug and red spider mite cause problems.

Where possible these pests are removed by hand. This species at Kew Zingiber officinale can be seen in Kew's Palm House, alongside other plants from Southeast Asia. Various members of the ginger family are grown in the hot moist section of the Princess of Wales Conservatory. Pressed and dried specimens of Zingiber officinale are held in Kew’s Herbarium where they are available to researchers by appointment. The details of one of these specimens can be seen online in Kew’s Herbarium Catalogue. Specimens of ginger are held in Kew’s Economic Botany Collection in the Sir Joseph Banks Building, where they are available to researchers by appointment. References and credits Ginger | University of Maryland Medical Center Pediatric DO NOT give ginger to children under 2. Children over 2 may take ginger to treat nausea, stomach cramping, and headaches. Ask your doctor to find the right dose. Adult In general, DO NOT take more than 4 g of ginger per day, including food sources. Pregnant women should not take more than 1 g per day. For nausea, gas, or indigestion: Some studies have used 1 g of ginger daily, in divided doses.

Ask your doctor to help you find the right dose for you. For pregnancy-induced vomiting: Some studies have used 650 mg to 1 g per day. DO NOT take ginger without talking to your doctor first. For arthritis pain: One study used 250 mg, 4 times daily. Precautions The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, herbs should be taken under the supervision of a health care provider, qualified in the field of botanical medicine. It is rare to have side effects from ginger. In high doses it may cause mild heartburn, diarrhea, and irritation of the mouth. You may be able to avoid some of the mild stomach side effects, such as belching, heartburn, or stomach upset, by taking ginger supplements in capsules or taking ginger with meals. People with gallstones should talk to their doctors before taking ginger. Be sure to tell your doctor if you are taking ginger before having surgery or being placed under anesthesia. Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors.

DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin. Possible Interactions Ginger may interact with prescription and over-the-counter medicines. If you take any of the following medicines, you should not use ginger without talking to your health care provider first. Blood-thinning medications: Ginger may increase the risk of bleeding. Talk to your doctor before taking ginger if you take blood thinners, such as warfarin (Coumadin), clopidogrel (Plavix), or aspirin. Diabetes medications: Ginger may lower blood sugar. That can raise the risk of developing hypoglycemia or low blood sugar. High blood pressure medications: Ginger may lower blood pressure, raising the risk of low blood pressure or irregular heartbeat. Supporting Research Ali BH, Blunden G, Tanira MO, Nemmar A. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research. Food Chem Toxicol. 2008;46(2):409-20. Altman RD, Marcussen KC. Effects of a ginger extract on knee pain in patients with osteoarthritis.

Arthritis Rheum. 2001;44(11):2531-2538. Apariman S, Ratchanon S, Wiriyasirivej B. Effectiveness of ginger for prevention of nausea and vomiting after gynecological laparoscopy. J Med Assoc Thai. 2006;89(12):2003-9. Bliddal H, Rosetzsky A, Schlichting P, et al. A randomized, placebo-controlled, cross-over study of ginger extracts and ibuprofen in osteoarthritis. Osteoarthritis Cartilage. 2000;8:9-12. Bone ME, Wilkinson DJ, Young JR, McNeil J, Charlton S. Ginger root -- a new antiemetic. The effect of ginger root on postoperative nausea and vomiting after major gynaecological surgery. Anaesthesia. 1990;45(8):669-71. Bordia A, Verma SK, Srivastava KC.

Effect of ginger (Zingiber officinale Rosc.) and fenugreek (Trigonella foenumgraecum L.) on blood lipids, blood sugar, and platelet aggregation ion patients with coronary heart disease. Prostaglandins Leukot Essent Fatty Acids. 1997;56(5):379-384. Chaiyakunapruk N. The efficacy of ginger for the prevention of postoperative nausea and vomiting: a meta-analysis. Am J Obstet Gynecol. 2006;194(1):95-9. Eberhart LH, Mayer R, Betz O, et al. Ginger does not prevent postoperative nausea and vomiting after laparoscopic surgery. Anesth Analg. 2003;96(4):995-8, table. Ernst E, Pittler MH. Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials. B J Anaesth. 2000;84(3):367-371. Fischer-Rasmussen W, Kjaer SK, Dahl C, Asping U.

Ginger treatment of hyperemesis gravidarum. Eur J Obstet Gynecol Reprod Biol. 1991 Jan 4;38(1):19-24. Fuhrman B, Rosenblat M, Hayek T, Coleman R, Aviram M. Ginger extract consumption reduces plasma cholesterol, inhibits LDL oxidation, and attenuates development of atherosclerosis in atherosclerotic, apolipoprotein E-deficient mice. J Nutr. 2000;130(5):1124-1131. Gonlachanvit S, Chen YH, Hasler WL, et al. Ginger reduces hyperglycemia-evoked gastric dysrhythmias in healthy humans: possible role of endogenous prostaglandins. J Pharmacol Exp Ther. 2003;307(3):1098-1103. Gregory PJ, Sperry M, Wilson AF. Dietary supplements for osteoarthritis. Am Fam Physician. 2008 Jan 15;77(2):177-84. Review.

Grontved A, Brask T, Kambskard J, Hentzer E. Ginger root against seasickness: a controlled trial on the open sea. Acta Otolaryngol. 1988;105:45-49. Heck AM, DeWitt BA, Lukes AL. Potential interactions between alternative therapies and warfarin. Am J Health Syst Pharm. 2000;57(13):1221-1227. Kalava A, Darji SJ, Kalstein A, Yarmush JM, SchianodiCola J, Weinberg J. Efficacy of ginger on intraoperative and postoperative nausea and vomiting in elective cesarean section patients. Eur J Obstet Gynecol Reprod Biol. 2013;169(2):184-8. Langner E, Greifenberg S, Gruenwald J. Ginger: history and use. Adv Ther. 1998;15(1):25-44. Larkin M. Surgery patients at risk for herb-anaesthesia interactions. Lancet.

1999;354(9187):1362. Lee SH, Cekanova M, Baek SJ. Multiple mechanisms are involved in 6-gingerol-induced cell growth arrest and apoptosis in human colorectal cancer cells. Mol Carcinog. 2008;47(3):197-208. Mahady GB, Pendland SL, Yun GS, et al. Ginger (Zingiber officinale Roscoe) and the gingerols inhibit the growth of Cag A+ strains of Helicobacter pylori. Anticancer Res. 2003;23(5A):3699-3702. Nurtjahja-Tjendraputra E, Ammit AJ, Roufogalis BD, et al. Effective anti-platelet and COX-1 enzyme inhibitors from pungent constituents of ginger. Thromb Res. 2003;111(4-5):259-265. Phillips S, Ruggier R, Hutchinson SE. Zingiber officinale (ginger) -- an antiemetic for day case surgery. Anaesthesia.

1993;48(8):715-717. Pongrojpaw D, Somprasit C, Chanthasenanont A. A randomized comparison of ginger and dimenhydrinate in the treatment of nausea and vomiting in pregnancy. J Med Assoc Thai. 2007 Sep;90(9):1703-9. Portnoi G, Chng LA, Karimi-Tabesh L, et al. Prospective comparative study of the safety and effectiveness of ginger for the treatment of nausea and vomiting in pregnancy. Am J Obstet Gynecol. 2003;189(5):1374-1377. Sripramote M, Lekhyananda N. A randomized comparison of ginger and vitamin B6 in the treatment of nausea and vomiting of pregnancy. J Med Assoc Thai. 2003;86(9):846-853. Thomson M, Al Qattan KK, Al Sawan SM, et al. The use of ginger (Zingiber officinale Rosc.) as a potential anti-inflammatory and antithrombotic agent.

Prostaglandins Leukot Essent Fatty Acids. 2002;67(6):475-478. Vaes LP, Chyka PA. Interactions of warfarin with garlic, ginger, ginkgo, or ginseng: nature of the evidence. Ann Pharmacother. 2000;34(12):1478-1482. Viljoen E, Visser J, Koen N, Musekiwa A. A systematic review and meta-analysis of the effect and safety of ginger in the treatment of pregnancy-associated nausea and vomiting. Nutr J. 2014; 13:20. Vutyavanich T, Kraisarin T, Ruangsri R. Ginger for nausea and vomiting in pregnancy: randomized, double-masked, placebo-controlled trial. Obstet Gynecol. 2001;97(4):577-582. Wang CC, Chen LG, Lee LT, et al. Effects of 6-gingerol, an antioxidant from ginger, on inducing apoptosis in human leukemic HL-60 cells. In Vivo.

2003;17(6):641-645. White B. Ginger: an overview. Am Fam Physician. 2007;75(11):1689-91. Wigler I, Grotto I, Caspi D, et al. The effects of Zintona EC (a ginger extract) on symptomatic gonarthritis. Osteoarthritis Cartilage. 2003;11(11):783-789. Willetts KE, Ekangaki A, Eden JA. Effect of a ginger extract on pregnancy-induced nausea: a randomised controlled trial. Aust N Z J Obstet Gynaecol. 2003;43(2):139-144. Alternative Names GINGER: Uses, Benefits, Side-effects, Dosage? 9 Ginger: Combination with other plants Ginger (Zingiber officinale) is a spice that is enjoyed in many areas of the world, similarly to Turmeric. It has been used for more than 5,000 years and is one of the essential plants in Ayurvedic medicine.

In herbal medicine, Ginger is recommended for a large number of problems, whether to aid with digestion, lack of energy, vitality or to combat various infections. It is also reputed to be effective in eliminating nausea and vomiting. Recently, Ginger root has been the subject of various studies, notably in relation to its possible anti-cancer properties. Ginger: Medicinal properties COPYRIGHT © MR-GINSENG.COM Ginger: Origins Ginger (Zingiber officinale) is a plant of the Zingiberaceae family, and is from the same family as Turmeric (the two are often combined). In China, it is called Shen Jiang. It originated in Malaysia and India (where it is one of the main medicinal plants in Ayurvedic medicine, one of the most ancient medicines in the world). It is produced and cultivated in tropical regions with often sunny climates – principally in India, China, Indonesia and Nepal. Ginger is rarely found in the wild. Mention of Ginger has been found in manuscripts and writings dating from more than 3,500 years ago, and it is estimated to have been used for over 5,000 years.

It was one of the very first spices to be imported along the Mediterranean basin, where trade in Ginger flourished. Ginger was used by numerous civilisations such as the Greeks and Romans, and was also used in the Middle Ages as a condiment for seasoning dishes. It was known to have aphrodisiac properties, which already at that time was considered a reason for an increase in prices. Due to its cost, it was often reserved for the upper classes. In the 18th century, the fame accrued by Ginger was all but lost; however, today it has come to be very popular again, in the same manner as Turmeric . Combined with Turmeric, the effects of Ginger are multiplied, as is often the case with spices. In Asia, Ginger is traditionally used to treat problems of the stomach, digestion, nausea and diarrhea. Ginger: Composition Ginger is very rich in minerals such as manganese, phosphor and magnesium, but it also contains calcium, sodium and iron. Ginger contains small quantities of Vitamins B1, B2 and especially B3. Fresh Ginger also contains vitamin C, but once it is dried this vitamin disappears completely.

Finally, Ginger rhizome (the underground portion of the stem) is very rich in starch and contains its own essential oil, as well as a large quantity of lipids, proteins and carbohydrates. Ginger: Dosage Daily consumption of Ginger is excellent for general health, particularly when it is combined with other spices such as Turmeric or Cinnamon . It is possible to take 2-5 grams of Ginger rhizome powder (dried Ginger), divided into 2 or 3 doses per day. Ginger can also be taken in the form of herbal teas, mother tincture, energy drinks, or as fresh grated Ginger… The methods of consuming Ginger are various but it is estimated that a minimum of 500mg per day must be taken in order to obtain notable effects on the body. Ginger: Ultimate effects, benefits, virtues Ginger is known for protecting and promoting a healthy digestive system. It effectively combats nausea and vomiting whether during travel (boat, plane, car…), following an operation, during pregnancy or illness. Ginger is also effective in reducing fever and fighting pain, and it has powerful antibacterial and antiviral properties.

Its tonic and fortifying effects remain especially noteworthy; Ginger is very effective in restoring strength to those suffering from weakness or illness. Ginger’s aphrodisiac virtues stem more from its capacity to tone the body as a whole rather than any direct effect on the hormones. Its aphrodisiac properties are multiplied when it is used in conjunction with Maca , Tribulus or Ginseng ; however, these plants are markedly more effective in stimulating the libido. Ginger: Side-effects, contraindications Ginger can be consumed daily without any notable side-effects, as is the case with many people in India and other countries for centuries. However, its consumption can sometimes lead to light diarrhea or a sensation of burning in the stomach. In such cases, dosage should be reduced while the body is adapting, then increased gradually again. The consumption of Ginger should be avoided in the case of biliary tract obstructions. Care should also be taken with the use of certain medications which are said to reduce the effectiveness of the immune system. Ginger: Opinions of experts Ginger is a safe plant that is highly valued in Asia and especially in India where it is consumed very regularly in various dishes.

It has noteworthy effects against a very large number of problems whether to do with digestion, diffuse pain or general health. It is a plant that effectively protects the body, the organs and general health. Ginger: Other Information Fresh Ginger has a very different taste from dried Ginger. In chemotherapy, Ginger has been studied for its capacity to reduce nausea during different chemotherapy treatments, and Ginger is used in certain medical centres to prevent nausea during operations. Furthermore, Ginger, like Turmeric , has been the subject of numerous studies for its possible anti-cancer virtues, particularly against colon and ovary cancer. Ginger has the effect of warming the body from within. Ginger: Combination with other plants Ginger combines extremely well with other spices such as Cinnamon and Turmeric (helps to prevent cancer, powerful anti-inflammatory, digestion, cholesterol), and increases the anti-inflammatory and protective benefits of Turmeric.

Ginger also combines very well with Harpagophytum (powerful anti-inflammatory, arthritis, osteoarthriti), Indian Ginseng or Ashwagandha (strength, vitality, restorative sleep, digestion), Garlic (disease, flu, angina, ear infections, digestion), true Ginseng (nervous balance, vitality, aphrodisiac for men, immunity, cholesterol), Tribulus (anti-fatigue, aphrodisiac, anti-depression, endurance) Rhodiola (endurance, libido, concentration, memory, nervous balance) and Maca (tonic, strength, vitality, powerful aphrodisiac). ——————— ginger - definition and meaning ginger Definitions from The American Heritage® Dictionary of the English Language, 4th Edition n. A plant (Zingiber officinale) of tropical southeast Asia having yellowish-green flowers and a pungent aromatic rhizome. n. The rhizome of this plant, often dried and powdered and used as a spice. Also called gingerroot. n. Any of several related plants having variously colored, often fragrant flowers. n. Wild ginger. n. Informal Spirit and liveliness; vigor. transitive v.

To spice with ginger. transitive v. Informal To make lively: A steel drum band gingered up the party. from Wiktionary, Creative Commons Attribution/Share-Alike License n. Any plant of a genus (Zingiber, especially Zingiber officinale) of tropical Asiatic and Polynesian herbs of a family (Zingiberaceae, the ginger family) with pungent aromatic rhizomes used as a condiment and as a stimulant and acarminative. n. The rhizome of this plant used as a spice either as it is or in dried powdered form. n. A reddish-brown colour/color. n. A person with reddish-brown hair; a redhead. n. vitality, vigour, liveliness (of character) adj. Of a reddish-brown colour. adj. flavoured with ginger. v. To add ginger to. v. To enliven, to spice (up). n. a homosexual. v. To move gingerly. from the GNU version of the Collaborative International Dictionary of English n. A plant of the genus Zingiber, of the East and West Indies.

The species most known is Zingiber officinale. n. The hot and spicy rootstock of Zingiber officinale, which is much used in cookery and in medicine. from The Century Dictionary and Cyclopedia n. The rhizome, and also the light-yellow substance of the rhizome, of Zingiber officinale a reed-like perennial plant with annual leafy stems 3 or 4 feet high, and flowers in conical spikes borne on distinct leafless stems. Made of or flavored with ginger. Brittle; tender; delicate. To put some ‘ginger’ into (a person); shake up; revive. n. In the West Indies, any one of several species belonging to the genera Costus and Alpinia (Renealmia of many authors). from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved. n. liveliness and energy adj. (used especially of hair or fur) having a bright orange-brown color v. add ginger to in order to add flavor n. dried ground gingerroot n. perennial plants having thick branching aromatic rhizomes and leafy reedlike stems n.

pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery Etymologies from The American Heritage® Dictionary of the English Language, 4th Edition Middle English gingivere, from Old English gingifer and from Old French gingivre, both from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis, of Middle Indic origin (akin to Pali singiveram), from Dravidian : akin to Tamil iñci, ginger (of southeast Asian origin) + Tamil vēr, root. from Wiktionary, Creative Commons Attribution/Share-Alike License Middle English gingere, alteration of gingivere, from late Old English gingifer, gingiber (influenced by Old French gingibre), from Medieval Latin gingiber, zingeber, from Latin zingiberi, from Late Greek ζιγγίβερις (zingíberis), from Middle Indic (cf.

Pali siṅgivēra, Sanskrit शृङ्गवेर (śṛṅgavera)) (influenced by शृङ्गं (śṛṅgaṃ) ‘horn’), from Old Tamil iṅci vēr, literally, ‘ginger root’ (mod. Tamil இஞ்சி (iṅci) வேர் (ver)). from Wiktionary, Creative Commons Attribution/Share-Alike License Cockney rhyming slang: ginger beer = queer Ginger - Zingiber Officinale Ginger - Zingiber Officinale The Monkey and his magic root A member of the ginger family, root ginger is a monocotyledonous plant whose rootstock, or “rhizome”, is used as both a spice and a type of medicine. Indigenous to the tropics and subtropics, zingiber officinale is cultivated in countries such as Vietnam, India, Indonesia, Japan and China and, as a herbaceous plant, grows up to a metre high.

The yellow-and-brown rhizome, which is extensively branched and grows underground, is characterised by a uniquely aromatic scent and contains the active ingredients of the tropical spice plant. Comprising about 3% essential oil, the root’s sharp taste features heavily in many flavours and plays a key role in the distinctive sensory attributes of not just culinary specialities but also the Black Forest’s healing waters. Montgomery Collins himself, the forefather of Monkey 47, was a firm believer in the curative powers of zingiber officinale and, at the first signs of a cold, swore by the benefits of freshly brewed ginger tea. Ency. Botanica | 08 Aug. 2016 Ginger - Zingiber officinale - Details - Encyclopedia of Life 10 External links Etymology The English name ginger comes from French : gingembre, Old English : gingifere, Medieval Latin: ginginer, Greek : zingiberis (ζιγγίβερις), Old Persian: shingavir (شنگویر), Pali : siṅgivera (सिन्गिभेर ).

Ultimately the origin is from Tamil : inji ver (இஞ்சி வேர்). The botanical term for root in Tamil is ver (வேர்), hence inji root or inji ver. [3] Chemistry Ginger section 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 gingerrols increase the motility of the gastrointestinal tract and have analgesic , sedative , antipyretic and antibacterial properties. [4] Ginger oil has been shown to prevent skin cancer in mice [5] and a study at the University of Michigan demonstrated that gingerols can kill ovarian cancer cells. [6] [7] [8] [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger. The chemopreventive potentials of [6]-gingerol present a promising future alternative to expensive and toxic therapeutic agents.

[9] 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. [10] 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. Uses Culinary use Fresh ginger rhizome. 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 . 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 is a quintessential ingredient of Chinese , Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine . Ginger acts as a useful food preservative. [11] 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 . Candied ginger is the root cooked in 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 bag and refrigerated or frozen.

Regional use Look up ginger in Wiktionary , the free dictionary. In India , ginger is called Adrak in Hindi , Punjabi and Urdu ,Aad in Maithili , Aadi in Bhojpuri , Aada in Bengali , Adu in Gujarati , Hashi Shunti in the Kannada , Allam (అల్లం) in Telugu , Inji (இஞ்சி) in Tamil and Malayalam , Inguru (ඉඟුරු) in Sinhalese , Alay in Marathi , and Aduwa(अदुवा ) in Nepali . 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. 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. Ginger is also consumed in candied and pickled form.

In Bangladesh , ginger is called Aada (আদা) and is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside shallot and garlic. In the Philippines , ginger is called luya and is used as "candy" when there is sore throat or hoarse voice. 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", अदुवा 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.

Two varieties of ginger as sold in Haikou, Hainan, China In China , sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. 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 sato zuke . 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 , ginger biscuits and speculaas . 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 specialty Jamaican ginger cake. On the island of Corfu , Greece , a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer , is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands . In Arabic , ginger is called zanjabil, and in some parts of the Middle East , ginger powder is used as a spice for coffee and for milk , as well. In Somaliland , ginger is called sinjibil, and is served in coffee shops in Egypt . In the Ivory Coast , ginger is ground and mixed with orange, pineapple and lemon to produce a juice called nyamanku . Ginger powder is used in hawaij , a spice mixture used mostly by Yemenite Jews for soups and coffee.

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 , gastroparesis , slow motility symptoms, constipation , 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 . [12] 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 . [13] An acute overdose of ginger is usually in excess of about 2,000 milligrams per kilogram [14] , dependent on level of ginger tolerance, and can result in a state of central nervous system over-stimulation called ginger intoxication or colloquially the "ginger gitters". Animal studies suggest that ginger (Zingiber officinale Roscoe) reduces anxiety.

[15] Advanced glycation end products are associated in the development of several pathophysiologies including diabetic cataract. Ginger was effective against the development of diabetic cataract in rats mainly through its antiglycating potential and to a lesser extent by inhibition of the polyol pathway. Ginger, may be explored for the prevention or delay of diabetic complications [16] 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. [17] Nausea Ginger has been found effective in multiple studies for treating nausea caused by seasickness , morning sickness and chemotherapy , [18] 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. [19] 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. [20] [21] A common thread in these studies is the lack of sufficient participants to yield statistical significance. 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 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 . [13] Research on rats suggests that ginger may be useful for treating diabetes . [22] [23] Regional medicinal use A packet of ginger powder from the Philippines used in brewing "salabat". 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 . [24] 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. Ginger with lemon and black salt is also used for nausea.

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. 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 . In Peru, ginger is sliced in hot water as an infusion for stomach aches as "infusión de Kión" 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. [25] Ginger can also adversely affect individuals with gallstones .

[13] [25] There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms. [25] Horticulture Ginger field 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, to kill it and prevent sprouting . Production trends Ginger output in 2005 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 Country 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. Jerusalem artichoke also shares similar appearance with ginger root. See also The Life Cycle of Ginger Plants | Garden Guides The Life Cycle of Ginger Plants The Life Cycle of Ginger Plants Reason for flagging? Submit Overview The spice ginger comes from the fleshy or dried, pulverized roots of Chinese ginger (Zingiber officinale). A tropical perennial herb native to Tropical Asia, it was first introduced into Europe over 2000 years ago. Seasonally dormant in the dry winters, it does not tolerate frosts or subfreezing soil temperatures.

The plant has been in cultivation for so long that botanists consider ginger a cultigen, a term reserved for plants so genetically manipulated throughout history that its precise origins remain obscure, according to Kirsten Llamas, author of "Tropical Flowering Plants." You can grow ginger outdoors in U.S. Department of Agriculture hardiness zones 9 and warmer. Germination The ginger plant, through millennia of human cultivation, rarely flowers to produce viable seeds, if at all. A seed would germinate in the warm, organic-rich, moist soils of spring or summer, sending out a root and one embryo leaf to the bright light above the soil's surface. Seasonal Growth Once growing, the ginger sends up firm stems from the rhizome root. The stems bears widely spaced long oval-lanced, green leaves with parallel veins. Stems reach a maximum height of nearly 6 feet over the course of the tropical summer when rainfall is abundant. Underground, the initial germination root begins to swell, storing sugars and starches created by the foliage during photosynthesis. This rhizome, or horizontal stem, develops a smooth tan skin with numerous lobes or knobs.

From the tips of these lobes emerges new stems, effectively becoming new "plantlets" and creating a clump of stems in one ginger plant. Flowering Established, undisturbed ginger plants may produce flower stalks with dense flower clusters called an inflorescence anytime during the summer rainy season when temperatures are above 80 to 90 degrees F. Emerging from the rhizome is a short upright talk topped in a waxy, pineapple-like, green "torch" of overlapping bracts. This inflorescence remains hidden under the foliage. From the bracts may emerge small pale yellow flowers; thus fortunate to be fertilized by insects may develop into a seed, although infrequently happens. The flower stalks persist for several weeks even though the actual paper mache-like flowers wane after about one week's time. Annual Dormancy Once the summer rainy season ends and the soils dry considerably in the winter, the foliage and old flower stalks die back. This debris decays, leaving a bare location in the landscape. The plant is very much alive, just dormant in the rhizomes waiting to re-spout stems and foliage once the spring rains return.

If the winter season is warm and soil slightly moist, not all foliage may die away. Death The perennial ginger plant will repeat the growth to dormancy cycles each year for decades. While older root rhizomes may decline or turn into very hard storage organs with no foliage, the ever-growing root lobes continue the plant's growth. As the roots length, a barren center may occur in the center of the cluster of roots; stems and foliage occur only above the active tips of the rhizomes. Excessive drought, cold, prolonged submersion in flood waters or pulling of the rhizomes leads to the ginger plant's death. Repeated grazing or cutting off of the foliage by animals gradually weakens the roots so new foliage may no longer return. Keywords: Zingiber, growing ginger, monocots, tropical perennial rhizomes About this Author James Burghardt has written for "The Public Garden," "Docent Educator," nonprofit newsletters and for horticultural databases, becoming a full-time writer in 2008. He's gardened and worked professionally at public and private gardens in Colorado, Florida, Minnesota, New York, North Carolina and Pennsylvania. He has written articles for eHow and GardenGuides.

Question: Which spice comes from the rhizome (root-stalk) of the plant Zingaber Officionale?
Answer: Ginger