Ginger is a culinary spice known to add its pungent taste and aroma to whatever dish it is added to. It has a long history as a culinary spice and medicinal herb for thousands of years in Asia, and has been exported to the West thanks to Eastern traders. Since then it has become a staple in most kitchens around the world.
I. History Of Ginger
Ginger or Zangiber officinale in Latin, is an aromatic underground stem or rhizome. This plant has a long history in Asian cuisine for thousands of years. Indigenous to China, it was used as a culinary spice for more than 4,400 years. Its medicinal value was sought after; for more than 2,000 years it has been recognized as a cure against diarrhea, nausea and stomach upset. Its use became widespread in India, under the
Muslim rule, when it was used in preparing meat dishes, and even buttermilk and curd products.
During the time of Roman Empire, ginger was brought by Eastern traders to Rome for its medicinal properties. Even when the Roman Empire fell, and when Arab merchants controlled the trade of spices and herbs, it was constantly exported to Europe. By the 16th century the Arabs brought the rhizome to East Africa to plant it there, and introduced it to the Carribean.
II. Culinary Uses Of Ginger
You may be wondering about the taste and smell of ginger. It has phenylpropanoids (gingerol and zingerone) and diarylheptanoids (gingeroles and shoagoles) - compounds that are responsible for its distinct taste. When cooked, gingerol transforms into zingerone, which has a less pungent, spicy-sweet aroma.
Ginger is a common ingredient when meat dishes are cooked, as it acts as a tenderizer to soften the meat. In the West, ginger acts as a flavoring in baked goodies like ginger cake, ginger biscuits, and in drinks like ginger ale.
II. Health Benefits Of Ginger
Modern medical science has proven its efficacy in treating nausea and motion sickness. In one study, for example, 80 novice sailors prone to motion sickness were made to take powdered ginger. The subjects showed significant reduction in cold sweating and in vomiting.
It is also seen as a more effective aid for pregnancy-related nausea and vomiting compared to placebo. In one large study composed of 70 pregnant women with severe vomiting and nausea, those who took 1 g of ginger each day had reported less vomiting and being less nauseous, against those who took placebo.
Ginger contains antioxidants. Antioxidants are found in certain food like garlic, green tea, coffee, red wine and apples.
These are responsible for fighting free radicals which naturally occur inside the body, and which contribute to the development of health problems such as heart disease and cancer.
Aside from that, it acts as a natural anti inflammatory in health problems like arthritis, ulcerative colitis, bursitis and bronchitis.
While no major side effects are associated with taking ginger as a medicinal herb, caution is advised to those with gallstones. Consult your physician first before taking it.
Zingiber officinale (better known as ginger,) is the root of a plant cultivated in the West Indies, Jamaica, and Africa but native to Asia. Ginger was introduced to Spain by Francisco de Mendosa in the early 1500's (and eventually to the new world) but it was in demand in the far east long before that. Its safe nature and multitude of benefits have made it one of the most widely used herbs in the world.
Ginger is a perennial tuber that creeps and grows underground. The stalk grows two feet or more with narrow leaves. The stalk dies in the fall and the tuber is harvested, dried, and ground into the herb powder. Coated or black ginger means the root was not peeled but immediately scalded after harvesting. Uncoated or white ginger was washed and scraped to prevent sprouting. Since some think "the whiter the better," white ginger is at times bleached or limed but this causes it to lose some nutritional value.
Ginger's value is found in chemicals like potassium acetate, lignin, acrid soft resin, gum, vegeto matter, asmazone, volatile oil (up to 3%), acetic acid, starch, and sulphur.
Ginger will stimulate appetite, fight body odor, and promote perspiration. It is best known as a traditional Asian medicine to treat nausea. It has relieved morning sickness as well as the nausea related to chemotherapy. Some say ginger is more effective in relieving motion sickness than Dramamine.
Ginger also helps treat joint pain by stimulating blood circulation causing redness of the skin. This makes it effective in treating illnesses such as rheumatoid arthritis and Raynaud's syndrome.
Ginger relieves gastrointestinal distress and is often used to treat flatulence, indigestion, diarrhea, and menstrual cramps. It works by mimicking certain digestive enzymes the body uses to process protein in the body.
Ginger is good for the heart as well. Just five grams of dried ginger per day slows the production of LDL (bad) cholesterol and triglycerides in the liver. Ginger also hinders platelets from sticking together, thus decreasing the risk of stroke or heart attack.
Ginger is sometimes recommended for relief of cold symptoms for it is said to loosen phlegm and fight chills by spreading a warm feeling throughout the body. Many simply like to use it in cooking as a seasoning or a tea. One recipe for gingersnap cookies calls for a teaspoon of the powder.
Ginger is available in capsules, pickles, extracts, and prepared teas that can be made into compresses. The ginger root may also be consumed raw, but avoid small, wrinkled, or soft tubers. Steep ginger in hot water to make a tea, or just add it to a variety of dishes. The usual dosage is 1/3 of an ounce of fresh ginger root per day. Preserved Ginger is made by steeping the root in hot syrup. Store ginger root dry in your refrigerator for short periods. You can also freeze ginger root for up to three months.
A few cautions are in order. Since ginger helps thin the blood, don't take it prior to surgery. Ginger may interfere with the absorption of fat-soluble vitamins and dietary iron, and may actually cause an upset stomach if too much is taken. Those taking blood thinners, barbiturates, beta-blockers, insulin or diabetes medications should consult their doctor about ginger since it could conflict with these medicines. Ginger may stimulate uterine contractions so pregnant women should be careful how much ginger they ingest.
Both Dulce Azogue & Herb Hollings are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
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