History
Ginger is a remarkable root that has been used to treat various health conditions through ancient time. Going back over 3000 years ginger was named srngaveram, which means, “horn root”. In Greek it was named ziggiberis, and in Latin zinziberi. However, its current name comes from the Middle English name gingivere.
Ginger was commonly used by the Romans for its therapeutic effects. However, one the Roman Empire fell so did the occurrence of the root. Not until Marco Polo made a trip to the Eastern countries, the root was brought back to the European culture. Due to its exclusiveness, only higher ranked people could afford buying it. One of them was Queen Elisabeth I of England, who invented the popular Christmas treat the gingerbread man.
Ginger is commonly used in the Asian cuisine and is native to Southern Asia. It made its way to the United States during the Columbus era in the 15th century. Ginger also became popular in the Caribbean, where Jamaica is a large producer of the root. In addition to Jamaica, countries such as India, Africa and China are growing the root today.
Ginger Facts
Ginger is primarily cultivated in tropical areas and is harvested year-round. Although, having a characteristic root shape, ginger is in fact a rhizome, or underground stem. Five months after the stem is planted the earliest harvest of ginger occurs. The early harvest is primarily used for ginger syrup and candied ginger and is milder in flavor. The longer the ginger stays in the ground the spicier and hotter it gets and the more potent its medicinal effects. Belonging to the late harvest group is fresh ginger found in the grocery store.
Ginger can be found in many shapes and forms on the market. The root can be fresh, with a brown and smooth skin and a hard surface, or it can be dried, pickled, preserved, crystallized (candied), and powdered or ground. The flavor is pungent and spicy and is a good complement to baked or cooked foods, and even drinks including tea and sodas.
There are many proclaimed therapeutic effects of ginger, some of which include decrease in nausea, cholesterol levels, blood clotting, colds, flues, allergies, inflammation, motion sickness, stomach cramps, vomiting, and athlete's foot. However, it is also believed to work as an antibiotic agent and a strong antioxidant. Some sodas, including ginger ale, have been proposed to treat vomiting. However, some soda manufacturers use artificial ginger flavor instead of real ginger extract, thus will not provide any therapeutic benefits.
Although ginger has many proclaimed benefits there are some concerns for its use in pregnant women and people at risk for abnormal bleeding. People taking Coumadin, which is a blood-thinning drug, are advised not to consume large amounts of ginger.
The amount of ginger to consume for therapeutic effect is controversial, but some suggest that 2 to 4 g/day treat indigestion, 1 g 30 minutes before travel prevents motion sickness, and 0.5 to 1 g every 4 hours will maintain the effects. In addition, 0.5 to 2 g/day should prevent vomiting, and 1 to 2 g/day will help treat the symptoms of arthritis. Ginger tea made from a tea spoon of fresh chopped ginger and hot water is believed to help motion sickness and if cooled could be used in a foot bath to treat athlete's foot.
Note that some of the beneficial effects have not been consistent in research studies and before taking any supplements one should consult a physician.
Nutrition information (1/4 cup fresh ginger): calories: 17, protein: 0 g, carbohydrates: 4 g, fat: 0 g, cholesterol: 0 mg, fiber: 0.5 g, sodium: 3 mg, potassium: 100 mg