Ginger is best known for its anti-nausea and anti-inflammatory abilities. The plant's root has been eaten orally as a spice in foods, touted for its usefulness to the digestive system. It has further shown antimicrobial actions, and may aid in boosting the immune system. Applied topically, ginger is a rubifacient, increasing blood and fluid flow. Ginger root can easily be purchased in the store fresh, dried, or powdered. Essential oil has a deep and lasting earthy aroma with an anxiolytic effect.
India produces over 1/3 of the ginger used by the whole world.
About 50 research articles have been catalogued for ginger. Most human studies were found related to its anti-nausea activities. It may also be useful in reducing menstrual pains, with its anti-inflammatory as well as anti-nausea actions. Ginger root is also antimicrobial, antifungal, antibacterial, and an antioxidant that may help boost the immune system. Click the button below for a detailed review of research.
Latin Name: Zingiber officinale
Rhizomes are used as a culinary spice and as an herb fresh or dried. As a tea, slice about one inch of the fresh root and simmer in hot water about 15 minutes; adults can drink up to three cups a day for digestive issues, inflammation, cold symptoms, and to improve circulation. Dried ginger can be used instead of fresh ginger: in recipes use 1/6 the amount of dried ginger.
Rhizomes are steam stilled or solvent extracted, with a thin, quick-drying oil that does not stain the blotter. The oil becomes resinous if exposed to air. It has a light greenish yellow or clear color and an earthy, warm, woody, slightly spicy aroma.