ginger
American Heritage Dictionary:
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gin·ger
(jĭn'jər) 
n.
n.
- A plant (Zingiber officinale) of tropical southeast Asia having yellowish-green flowers and a pungent aromatic rhizome.
- The rhizome of this plant, often dried and powdered and used as a spice. Also called gingerroot.
- Any of several related plants having variously colored, often fragrant flowers.
- Wild ginger.
- A strong brown.
- Informal. Spirit and liveliness; vigor.
- To spice with ginger.
- Informal. To make lively: A steel drum band gingered up the party.
[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.]
gingery gin'ger·y adj.Related Videos:
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ginger
Visual Food Lover's Guide:
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Ginger
ground ginger
A tuberous rhizome from a plant originally from Southeast Asia. The fleshy ginger rhizomes vary in size and color (golden sand, yellow, white or red) depending on the variety, of which there are many. Their highly aromatic pulp is pungent, peppery and sometimes very hot. It is covered in a thin skin that is edible when the rhizome is young and fresh.
Cooking
For maximum flavor, add ginger at the end of cooking. The flavor will be more subtle if it is added at the beginning of cooking.
Storing
At room temperature: keep ground ginger in an airtight container in a dark, cool and dry place.
Candied ginger keeps indefinitely.
In the fridge: fresh, 2-3 weeks (only peel at time of using); canned, when the container is open.
In the freezer: as is. It can be peeled and cut without being defrosted.
Preparing
Fresh ginger can be peeled, sliced, grated, chopped or cut into fine sticks.
Serving Ideas
Fresh ginger is used to flavor sauces, meat, poultry, fish, seafood, vegetables, rice, tofu, marinades, stocks, soups, fruits, cakes and drinks. It is made into jam and candied sweets.
Pickled ginger is served with sushi and sashimi. Ginger is used to flavor Asian dishes. In the West, it is more often used ground to flavor cakes, cookies, gingerbreads, compotes and curries. It works particularly well with apples and bananas.
Its essential oil is used in the production of beers and soft drinks (ginger ale). It is not easy to replace fresh ginger with dried or ground ginger, as the flavor will be much less strong.
Ginger is also made into herbal tea.
Nutritional Information
| ground | |
| potassium | 24 mg |
| magnesium | 3 mg |
| phosphorus | 3 mg |
| per 1 tsp/5 ml | |
Buying
Choose: fresh, firm ginger that isn't shrivelled or moldy. If ginger skin scratches off easily, it should be fresh.
Ginger is sold fresh, dried or canned; it is ground, candied, crystallized or sliced finely and pickled in vinegar.
fresh ginger
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Herbaceous perennial plant (Zingiber officinale; family Zingiberaceae), probably native to South Asia, or its aromatic, pungent rhizome, which is used as a spice, flavouring, food, and medicine. The spice has a slightly biting taste and is used, usually dried and ground, to flavour breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome is used in cooking. The leafy stems of the plant bear flowers in dense conelike spikes. Oil distilled from the rhizome is used in foods and perfumes.
For more information on ginger, visit Britannica.com.
An important spice or condiment; also the plant from which it is obtained, Zingiber officinale, of the ginger family (Zingiberaceae). The plant is a native of southeastern Asia. It is an erect perennial herb having thick, scaly, branched rhizomes which contain starch, gums, an oleoresin (gingerin) responsible for the pungent taste, and an essential oil which imparts the aroma. Ginger is used in medicine, in culinary preparations, and for flavoring beverages such as ginger ale and ginger beer. The plant is grown in China, Japan, Sierra Leone, Jamaica, Australia (Queensland), and Indonesia. See also Zingiberales.
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The rhizome of Zingiber officinale, used as a spice. Preserved ginger is made from young fleshy rhizomes boiled with sugar and either packed in syrup or crystallized. The first oriental spice to be grown in the New World; Jamaican ginger first reached Europe in 1585.
Barron's Food Lover's Companion:
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ginger; gingerroot
A plant from tropical and subtropical regions that's grown for its gnarled and bumpy root. Most ginger comes from Jamaica, followed by India, Africa and China. Gingerroot's name comes from the Sanskrit word for "horn root," undoubtedly referring to its knobby appearance. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. This extremely versatile root has long been a mainstay in Asian and Indian cooking and found its way early on into European foods as well. The Chinese, Japanese and East Indians use fresh gingerroot in a variety of forms-grated, ground and slivered-in many savory dishes. Europeans and most Americans, however, are more likely to use the dried ground form of ginger, usually in baked goods. Fresh ginger is available in two forms-young and mature. Young ginger, sometimes called spring ginger, has a pale, thin skin that requires no peeling. It's very tender and has a milder flavor than its mature form. Young ginger can be found in most Asian markets during the springtime. Mature ginger has a tough skin that must be carefully peeled away to preserve the delicate, most desirable flesh just under the surface. Look for mature ginger with smooth skin (wrinkled skin indicates that the root is dry and past its prime). It should have a fresh, spicy fragrance. Fresh unpeeled gingerroot, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. To use frozen ginger, slice off a piece of the unthawed root and return the rest to the freezer. Place peeled gingerroot in a screw-top glass jar, cover with dry sherry or madeira and refrigerate up to 3 months. The wine will impart some of its flavor to the ginger-a minor disadvantage to weigh against having peeled ginger ready and waiting. On the plus side, the delicious, ginger-flavored wine can be reused for cooking. The flavor of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger. It is, however, delicious in many savory dishes such as soups, curries and meats, a sprightly addition to fruit compotes, and indispensable in sweets like gingerbread, gingersnaps and many spice cookies. Ginger is the flavor that has long given the popular beverages ginger ale and ginger beer their claim to fame. In addition to its fresh and dried ground forms, ginger comes in several other guises. Ginger juice is simply the juice extracted from the root. It's available in some specialty markets and natural food stores. Crystallized or candied ginger has been cooked in a sugar syrup and coated with coarse sugar. Another form called preserved ginger has been preserved in a sugar-salt mixture. These types of ginger can be found in Asian markets and many supermarkets. They are generally used as a confection or added to desserts. Melon and preserved ginger are a classic combination. Pickled ginger, available in Asian markets, has been preserved in sweet vinegar. It's most often used as a garnish for Asian dishes. The sweet red candied ginger is packed in a red sugar syrup. It's used to flavor dishes both sweet and savory.
Roget's Thesaurus:
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ginger
from Pali
This word originated in India
What's life without ginger? Not very spicy. Consider Ginger Spice, the former Spice Girl who once was "naughty, bossy, totally independent, excellent fun," not to mention the subject of provocative nude photos. After she left the group in 1998 to became plain Geri Haliwell again (and a United Nations "ambassador for good will"), you could find the BBC describing her as "demure." Allure magazine admiringly said she "looks like a schoolgirl."
And what would the English language be without the spice of ginger? Fortunately, for the past millennium that has been only a hypothetical question. You can read about ginger in English medical treatises of about the year 1000. Here's one prescription: Take white gum, aloe, myrrh, ginger, and cumin; grind them together and add honey, as much as needed. Put this on a cloth, fasten it over your stomach, and your weariness will go away. Or, if you really really want a cure for a pain in the thigh, mix a drink of ginger spiced with appletree, thornbush, ash, aspen, thistle, elecampane, bishop's wort, ivy, betony, ribwort, radish, alder, white gum, costmary, nettle, and a couple of other plants which we can't identify today. By the time you find all those, your pain will likely be gone.
Not many cures involved ginger, since it had to be imported from warmer climes. In those days, a pound of ginger would cost you the price of a sheep. Much later, we learned to speak gingerly (1519), a word that seems to come from an unrelated French source meaning "delicate" but which took its English shape and spelling from the well-known spice.
Ginger now is grown around the world in tropical and subtropical areas. Its slightly sweet, slightly sharp, slightly citrusy rhizome is packed with nutrients, and ginger is used as a remedy for fever, nausea, arthritis, heart problems, and ulcers.
Like ginger itself, our word for it came from India. We can trace it back from English to French, from French to Latin, and from Latin to Greek, which got it from one of the ancient Indo-Iranian languages of our Indo-European language family, which in turn seems to have obtained it from a non-Indo-European language of the Dravidian family. Of the many languages in this chain, we will allow credit here to Pali, an Indo-Iranian descendant of Sanskrit which is still used in India, Myanmar, and Sri Lanka for Buddhist scriptures but is otherwise no longer spoken. Also possibly from Pali are the gem beryl (1305) and the palanquin (1588) for transportation.
Drug Info:
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Ginger, Zingiber officinale
Brand names: GNC® Herbal Plus Fingerprinted Ginger
Ginger, Zingiber officinale oral dosage forms
What is ginger?
GINGER (GNC® Herbal Plus Fingerprinted Ginger and others) is a dietary supplement promoted to improve or prevent the symptoms of nausea and motion sickness. Although ginger is promoted for the treatment of morning sickness, there is not enough study yet to determine this herb's safety; pregnant women should discuss this herb with their health care professional first. Ginger has been promoted for rheumatoid arthritis, but there is not enough study to know if it is effective for this purpose. Ginger is not FDA-approved for any medical purpose. Ginger is commonly used as a cooking spice and a flavoring agent in many foods. A variety of manufactured ginger dietary supplements are available; some persons take fresh ginger root instead of a capsule or other prepared supplement.What should I tell my health care provider before I take this medicine?
It is important for you to tell your prescriber or other health care professional that you are using ginger. Some herbs exert potent effects and may interact with other drugs you are taking.You should discuss ginger with your health care professional BEFORE taking it if you have any of these conditions:
• abnormal bleeding problems or a history of bleeding
• diabetes or blood sugar problems (like low blood sugar)
• heart disease or other heart conditions
• gall bladder disease or gallstones
• an unusual or allergic reaction to ginger, other prescription or non-prescription medicines, foods, dyes, or preservatives
• pregnant or trying to get pregnant
• breast-feeding
How should I take this medicine?
This herb should be taken by mouth and swallowed.Contact your pediatrician or health care professional regarding the use of this medicine in children. Special care may be needed.
What if I miss a dose?
If you miss a dose, take it as soon as you can. If it is almost time for your next dose, take only that dose. Do not take double or extra doses.What drug(s) may interact with ginger?
• anti-inflammatory medications, such as ibuprofen or naprosyn• aspirin, ASA
• cilostazol
• clopidogrel
• dypyridamole
• enoxaparin, heparin or other blood thinning medications
• medicines for treating diabetes or high blood sugar
• ticlopidine
• warfarin
For many herbs, interactions with other medications are unknown. That is why you should always be careful when mixing herbal remedies with traditional medications.
Tell your prescriber or other health care professional about all other medicines you are taking including non-prescription medicines, nutritional supplements, or herbal products. Also, tell your prescriber or health care professional if you are a frequent user of drinks with caffeine or alcohol, if you smoke or if you use illegal drugs. These may affect the way your medicine works. Check before stopping or starting any of your medications.
What should I watch for while taking ginger?
Do not use ginger for nausea/vomiting if you are pregnant, unless such use is under the approval of your obstetrician. While side effects on developing babies have not been reported, the studies of this herb during pregnancy are very limited. No pregnant woman should self-treat nausea or vomiting; always seek medical advice.Since ginger is derived from a plant, allergic reactions are possible. Stop using this product if you develop a rash. You may need to inform your health care professional this has occurred.
Different brands of ginger might contain different amounts of the active ingredients, so be careful to use the same brand. It is recommended that you use a brand from a reliable manufacturer. A standardized product is more likely to contain the same amount of herb from dose to dose. Your health care professional or pharmacist can assist you in finding a reliable product.
If your condition has not improved in 7 days or has worsened, contact your prescriber. Ginger is not intended for long-term use in any person without the supervision of a health care professional.
If you are scheduled to have surgery or dental work, remember to tell your dentist, surgeon and anesthesia specialist that you are using ginger. In some cases they may want you to discontinue using the product prior to the surgery.
What side effects may I notice from taking ginger?
Side effects that you should report to your prescriber or health care professional as soon as possible:Rare or uncommon:
• unusual bleeding or bruising
• rash
• itching
• swelling of tongue, lips or throat
Side effects that usually do not require medical attention (report to your prescriber or health care professional if they continue or are bothersome):
• diarrhea
• heartburn
• headache
• upset stomach
Where can I keep my medicine?
Keep out of the reach of children in a container that small children cannot open.Store at room temperature between 15 and 30 degrees C (59 and 86 degrees F). Do not freeze. Protect from moisture. Keep container tightly closed. Throw away any unused ginger after the expiration date.
GENERAL INFORMATION REGARDING DIETARY SUPPLEMENTS:
Dietary supplements include amino acids, vitamins, minerals, herbs, botanicals, and other plant-derived substances, and extracts of these substances. These products are easy to identify as they must state "Dietary Supplement" on the label. A "Supplement Facts" panel is provided on the label for most products. Supplements are not drugs and are not regulated like drugs. You should note that rigid quality control standards are not required for dietary supplements. Big differences in potency and purity of these products can occur. Scientific data to support the use of a dietary supplement for a certain disease or ailment may not be available. This product is not intended to diagnose, treat, cure or prevent any disease.
The Food and Drug Administration suggests the following to help consumers protect themselves:
• Always read product labels and follow directions.
• "Natural" doesn't mean a product is safe for humans to take.
• Look for products containing ingredients with the "USP" notation. This indicates the manufacturer followed the standards of the US Pharmacopoeia.
• Supplements produced or distributed by a nationally known food or drug company are more likely to be made under tight controls as these companies have standards in place for their other products. You can write to the company for more information about how the product was made.
Last updated: 7/1/2002
Important Disclaimer: The drug information provided here is for educational purposes only. It is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. This drug information does not cover all possible uses, precautions, side effects and interactions. It should not be construed to indicate that this or any drug is safe for you. Consult your medical professional for guidance before using any prescription or over the counter drugs.
Columbia Encyclopedia:
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Ginger, Zingiber officinale
ginger, common name for members of the Zingiberaceae, a family of tropical and subtropical perennial herbs, chiefly of Indomalaysia. The aromatic oils of many are used in making condiments, perfumes, and medicines, especially stimulants and preparations to ease stomach distress. Ginger (Zingiber officinale), cultivated since ancient times in many countries, no longer grows wild. Commercial ginger is made from the root, either preserved by candying or dried for medicines and spice. Zedoary (Curcuma zedoaria), turmeric (C. longa), and the seeds of cardamom (Elettaria cardamomum) are similarly used, the latter two often combined with ginger to make one kind of curry. Turmeric root yields a yellow dye, and a compound derived from it, curcumin, is used to promote bile secretion by the liver. C. angustifolia is an East Indian arrowroot. Ginger is classified in the division Magnoliophyta, class Liliopsida, order Zingiberales, family Zingiberaceae.
Aromatherapy by Answers.com:
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ginger
zingiber officinale
With its warm, spicy aroma, oil made from the ginger root is useful in massage blends as a fortifying tonic for tired muscles. It is also used in the treatment of arthritis, nausea, and poor circulation.
Safety Precautions: Do not use if the area of application will be exposed to sunlight for 24 hours due to its photo toxicity.
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Read More |
Source: Zingiber officinale Roscoe (Family Zingiberaceae).
Common/vernacular names: Common ginger, ganzabeel, and zangabeel.
An erect perennial herb with thick tuberous rhizomes (underground stems) from which the aerial stem grows up to about 1 m high; rarely flowers and produces seeds; native to southern Asia; extensively cultivated in the tropics (e.g., India, China, Jamaica, Haiti, and Nigeria). Part used is the pungent rhizome commonly called "root," both in fresh and dried forms. Ginger oil is usually produced from freshly ground, unpeeled dried ginger by steam distillation. Extracts and oleoresin are produced from dried unpeeled ginger, as peeled ginger loses much of its essential oil content.
| Gentian | |
| Ginkgo |
Saunders Veterinary Dictionary:
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gingering
The practice of putting something irritating in the vagina of a mare at sale time to ginger her up; causes an elevation of the tail and a smarter appearance generally. In males the same effect may be attempted by putting the irritant in the rectum but the rapid evacuation from that site would reduce the severity of the irritation. Substances used are a clove of ginger or onion, pepper, etc. Done with some discretion it should not do a great deal of harm but would be considered to be an act of cruelty in any civilized community.
Random House Word Menu:
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categories related to 'ginger'
See crossword solutions for the clue Wikipedia on Answers.com:
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Ginger
For other uses, see Ginger (disambiguation).
"Gingers" redirects here. For the Australian punk rock group, see The Gingers.
| Ginger | |
|---|---|
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| Color plate from Köhler's Medicinal Plants | |
Scientific classification  |
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| Kingdom: | Plantae |
| clade: | Angiosperms |
| clade: | Monocots |
| clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Zingiber |
| Species: | Z. officinale |
| Binomial name | |
| Zingiber officinale Roscoe 1807[1] |
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Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.
Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.[2]
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Contents
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Etymology
The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingiberis (ζινγίβερις). 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]
Horticulture
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.
Uses
Ginger produces a hot, fragrant kitchen spice.[4] 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[5] and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, 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.[6][7]
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 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.
India and Pakistan, ginger is called adrak in Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada in Bengali, Adu in Gujarati, hashi shunti (ಹಸಿ ಶುಂಟಿ) 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 finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside shallot and garlic.
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 Malaysia, ginger is called halia and used in many kinds of dishes, especially a soup. In the Philippines it is brewed into a tea called salabat. 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.
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 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.
Ginger tea
Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor. In Korean cuisine, ginger tea is called saenggang cha (생강차). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey for a few weeks like jam.[8] In Japanese cuisine it is called shōgayu (生姜湯).[9] In Philippine cuisine it is called salabat and served in the relatively cold month of December. And in Indonesia,it's called wedang jahe. From its main ingredient ginger tea derives a flavor that is spicy and stimulating.[10]
Preliminary research
Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function.[11]
Research conducted in vitro tests show that ginger extract can control the quantity of free radicals and the peroxidation of lipids. Thus it could possibly prevent or decrease the damage in the human body caused by free radicals.[12]
possible preliminary studies involving the effect of ginger on nausea occurring with pregnancy may suggest that intake of ginger may cause belching after ingestion[13]
In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%, suggesting a new cost-effective treatment to pain associated with recent exercise.[14]
Ginger root supplement has been identified in a study to help reduce colon inflammation markers such as PGE2, thus providing a possible cost-effective preventative measure to colon cancer.[15]
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy,[16][17][18][19] although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed.[20]
Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms.[21][22][23]
Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea.[16][24]
Chemistry
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 gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.[25] Ginger oil has been shown to prevent skin cancer in mice[26] and a study at the University of Michigan demonstrated that gingerols can kill ovarian cancer cells.[27][28][29] [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.[30]
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.[31] 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.[citation needed]
Folk medicine
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The traditional 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.[32]
Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.[citation needed] Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea.[33]
Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.
- 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.[34] "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.[20]
- 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 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 the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known as salabat.[35][36]
- 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. Ginger water was also used to avoid heat cramps in the United States.
- In Peru, ginger is sliced in hot water as an infusion for stomach aches as infusión de Kión.
- In Japan it is purported to aid blood circulation.[37] Scientific studies investigating these effects have been inconclusive.[33]
Nutritional information
100g of Ginger contains the following nutritional information according to the USDA:[38]
- Calories : 80
- Fat: 0.75
- Carbohydrates: 17.77
- Fibers: 2
- Protein: 1.82
- Cholesterol: 0
Safety
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.[32]
An acute overdose of ginger is usually in excess of about 2 grams of ginger per kilogram of body mass,[39] 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 jitters".
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.[40] Ginger can also adversely affect individuals with gallstones.[20][40] There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.[40]
Products in Taiwan made from Hebo Natural Products Limited (禾博天然產物有限公司) of China contained ginger contaminated with DIBP, some 80,000 nutritional supplement capsules made with imported ginger powder were seized by the Public Health Department of Taiwan in June 2011.[41]
Similar ingredients
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.[citation needed]
Production
| Top ten ginger producers – 11 June 2008 | ||||
|---|---|---|---|---|
| Country | Production (tonnes) | |||
 India |
380,100 | |||
 China |
331,393 | |||
 Indonesia |
192,500 | |||
 Nepal |
174,268 | |||
 Thailand |
170,125 | |||
 Nigeria |
152,106 | |||
 Bangladesh |
72,608 | |||
 Japan |
52,000 | |||
 Philippines |
27,415 | |||
 Cameroon |
12,000 | |||
| World | 1,615,974 | |||
From 1585, Jamaican ginger was the first oriental spice to be grown in the New World and imported back to Europe.[42] 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 Thailand (~10%).
See also
- Bu Zhong Yi Qi Wan – contains ginger material
- Kaempferia galanga
- Xiao Yao Wan – contains ginger material
- Figging
References
- ^ "Zingiber officinale information from NPGS/GRIN". ars-grin.gov. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?42254. Retrieved 3 March 2008.
- ^ "Spices: Exotic Flavors & Medicines: Ginger". http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=15. Retrieved 8 August 2007.
- ^ "ginger". Online Etymology Dictionary, http://www.etymonline.com/. http://www.etymonline.com/index.php?term=ginger. Retrieved 22 January 2011.
- ^ Ginger n Oxford Dictionary of English
- ^ "All about ginger at All Things Ginger". Allthingsginger.co.uk. http://allthingsginger.co.uk/ginger.htm. Retrieved 25 April 2012.
- ^ Glorious Ginger: Root out Ailments with this Ancient Spice published by thefoodpaper.com
- ^ Antioxidant activity of a ginger extract published by [1]
- ^ "생강차 ginger tea 生薑茶" (in Korean). Doosan Encyclopedia. http://www.encyber.com/search_w/ctdetail.php?masterno=772621&contentno=772621. Retrieved 23 October 2009.
- ^ "Japanese Cold Remedies". Japanesefood.about.com. 9 April 2012. http://japanesefood.about.com/cs/styles/a/coldremedy.htm. Retrieved 25 April 2012.
- ^ "Plain Ginger Tea". Buzzle.com. http://www.buzzle.com/articles/ginger-tea.html. Retrieved 25 April 2012.
- ^ Identification of serotonin 5-HT1A receptor partial agonists in ginger. Nievergelt A. Huonker P. Schoop R. Altmann KH. Gertsch J. Bioorganic & Medicinal Chemistry. 18(9):3345-51, 2010 May 01
- ^ [2]
- ^ [3]
- ^ [4]
- ^ [5]
- ^ a b http://medind.nic.in/ibi/t03/i1/ibit03i1p32.pdf
- ^ Ernst, E.; & Pittler, M.H. (1 March 2000). "Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials" (PDF). British Journal of Anesthesia 84 (3): 367–371. PMID 10793599. http://bja.oxfordjournals.org/cgi/reprint/84/3/367. Retrieved 6 September 2006.
- ^ Wood, C.; Pittler, MH (2000). "Comparison of efficacy of ginger with various antimotion sickness drugs". British journal of anaesthesia 84 (3): 367–71. PMID 10793599.
- ^ Grøntved, A.; Pittler, MH (2000). "Ginger root against seasickness. A controlled trial on the open sea". British journal of anaesthesia 84 (3): 367–71. PMID 10793599.
- ^ a b c University of Maryland Medical Centre (2006). "Ginger". http://www.umm.edu/altmed/articles/ginger-000246.htm. Retrieved 2 August 2007.
- ^ Antiglycating potential of Zingiber officinalis and delay of diabetic cataract in rats. Saraswat M. Suryanarayana P. Reddy PY. Patil MA. Balakrishna N. Reddy GB. Molecular Vision. 16:1525–37, 2010.
- ^ Al-Amin, Zainab M. et al.; Thomson, M; Al-Qattan, KK; Peltonen-Shalaby, R; Ali, M (2006). "Anti-diabetic and hypolipidaemic properties of ginger (Zingiber officinale) in streptozotocin-induced diabetic rats". British Journal of Nutrition (Cambridge University Press) 96 (4): 660–666. doi:10.1079/BJN20061849. PMID 17010224. http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=928716. Retrieved 5 November 2007.
- ^ Afshari, Ali Taghizadeh et al.; Shirpoor, A; Farshid, A; Saadatian, R; Rasmi, Y; Saboory, E; Ilkhanizadeh, B; Allameh, A (2007). "The effect of ginger on diabetic nephropathy, plasma antioxidant capacity and lipid peroxidation in rats". Food Chemistry (Elsevier) 101 (1): 148–153. doi:10.1016/j.foodchem.2006.01.013.
- ^ Chen, Jaw-Chyun; Li-Jiau Huang, Shih-Lu Wu, Sheng-Chu Kuo, Tin-Yun Ho, Chien-Yun Hsiang (2007). "Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhoea in Mice". Journal of Agricultural and Food Chemistry 55 (21): 8390–8397. doi:10.1021/jf071460f. PMID 17880155.
- ^ O'Hara, Mary; Kiefer, David; Farrell, Kim; Kemper, Kathi (1998). "A Review of 12 Commonly Used Medicinal Herbs". Archives of Family Medicine 7 (7): 523–536. doi:10.1001/archfami.7.6.523. PMID 9821826.
- ^ Glorious Ginger: Root Out Ailments with This Ancient Spice published by thefoodpaper.com
- ^ Rhode, J.; Fogoros, S.; Zick, S.; Wahl, H.; Griffith, K. A.; Huang, J.; Liu, J. R. (2007). "Ginger inhibits cell growth and modulates angiogenic factors in ovarian cancer cells". BMC Complementary & Alternative Medicine 7: 44. doi:10.1186/1472-6882-7-44. PMC 2241638. PMID 18096028. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=2241638.
- ^ Kim, J. S.; et al., Sa Im; Park, Hye Won; Yang, Jae Heon; Shin, Tae-Yong; Kim, Youn-Chul; Baek, Nam-In; Kim, Sung-Hoon et al (2008). "Cytotoxic components from the dried rhizomes of Zingiber officinale Roscoe". Archives of Pharmacal Research 31 (4): 415–418. doi:10.1007/s12272-001-1172-y. PMID 18449496.
- ^ Choudhury, D.; et al., Amlan; Bhattacharya, Abhijit; Chakrabarti, Gopal (2010). "Aqueous extract of ginger shows antiproliferative activity through disruption of microtubule network of cancer cells". Food Chem Toxicol. 48 (10): 2872–2880. doi:10.1016/j.fct.2010.07.020.
- ^ Oyagbemi, A. A.; Saba, A. B.; Azeez, O. I. (2010). "Molecular targets of [6]-gingerol: Its potential roles in cancer chemoprevention". Biofactors 36 (3): 169–178. doi:10.1002/biof.78. PMID 20232343.
- ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. pp. 425–426. ISBN 0-684-80001-2.
- ^ a b Al-Achi, Antoine. "A Current Look at Ginger Use". http://www.uspharmacist.com/oldformat.asp?url=newlook/files/Comp/ginger2.htm&pub_id=8&article_id=772. Retrieved 2 August 2007.[dead link]
- ^ a b "Ginger NCCAM Herbs at a Glance". Nccam.nih.gov. http://nccam.nih.gov/health/ginger/. Retrieved 25 April 2012.
- ^ Jakes, Susan (15 January 2007). "Beverage of Champions". Times on-line. Archived from the original on 1 July 2007. http://web.archive.org/web/20070701192939/http://time-blog.com/china_blog/2007/01/the_beverage_of_champions_1.html. Retrieved 2 August 2007.
- ^ Hardon, Anita (2001). Applied health research manual: anthropology of health and health care. Het Spinhuis. ISBN 90-5589-191-6. http://books.google.com/?id=0HzoNfy-__EC&dq=ginger+philippines+sore+throat.
- ^ Taguba, Yvonne B. (1984). Common medicinal plants of the Cordillera region (Northern Luzon, Philippines). Community Health Education, Services and Training in the Cordillera Region (CHESTCORE). http://www.agriculturesnetwork.org/library/44158.
- ^ "Traditional Japanese Cold Remedies". Pref.ibaraki.jp. 27 June 2008. http://www.pref.ibaraki.jp/bukyoku/seikan/kokuko/e-ibaraki-report/0512colds.html. Retrieved 25 April 2012.
- ^ "NDL/FNIC Food Composition Database Home Page". Nal.usda.gov. http://www.nal.usda.gov/fnic/foodcomp/search/. Retrieved 25 April 2012.
- ^ MDidea Extracts Professional (2010). "Dosage and Administration of Ginger". http://www.mdidea.com/products/new/new02108.html. Retrieved 3 October 2010.
- ^ a b c Mayo Clinic (1 May 2006). "Drugs & Supplements: Ginger (Zingiber officinale Roscoe)". http://www.mayoclinic.com/health/ginger/NS_patient-ginger. Retrieved 2 August 2007.
- ^ "Taichung City: Nutrition products made with contaminated ginger powder seized – Taiwan News Online". Etaiwannews.com. 16 June 2011. http://www.etaiwannews.com/etn/news_content.php?id=1627491&lang=eng_news&cate_rss=TAIWAN_eng. Retrieved 25 April 2012.
- ^ "ginger" A Dictionary of Food and Nutrition. Ed. David A. Bender. Oxford University Press 2009
- This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.
Grocers
External links
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Translations:
Top
Ginger
Dansk (Danish)
n. - ingefær, fut, energi
adj. - rødblond
v. tr. - krydre med ingefær, komme ingefær i
idioms:
- ginger ale ginger ale, sodavand med ingefærsmag
- ginger beer sodavand med ingefærsmag
- ginger group inititativgruppe, pressionsgruppe, aktionsgruppe
- ginger snap ingefærsmåkage
Nederlands (Dutch)
gember(plant), rossige kleur, prikkel, pit/durf, gember toevoegen, oppeppen/-kikkeren, stelen, rossig
Français (French)
n. - (Bot, Culin) gingembre, roux (les cheveux), Poil de carotte (injur)
adj. - roux, (Culin) au gingembre, au poil roux (un chat)
v. tr. - aromatiser au gingembre
idioms:
- ginger ale boisson gazeuse au gingembre
- ginger beer bière de gingembre, boisson légèrement alcoolisée à base de gingembre
- ginger group (GB) groupe de pression
- ginger snap (Culin) biscuit au gingembre
Deutsch (German)
n. - Ingwer, rötliches Gelb, Schwung
v. - in Schwung bringen
adj. - rotblond, rötlich, Ingwer-
idioms:
- ginger ale Ginger-ale (alkoholfreies Ingwerbier)
- ginger beer Ingwerbier
- ginger group Initiative, Aktionsgruppe
- ginger snap Ingwerkeks
Ελληνική (Greek)
n. - (φυτολ.) πιπερόριζα, τζίντζερ, (μτφ.) ζωντάνια
v. - νοστιμεύω φαγητό, (καθομ.) ζωντανεύω, ζωηρεύω
adj. - (καθομ.) πυρρόξανθος, κοκκινομάλλης
idioms:
- ginger ale τζίντζερεϊλ
- ginger beer τζιτζιμπίρα
- ginger group ομάδα ακτιβιστών
- ginger snap μπισκότο με γεύση πιπερόριζας
Italiano (Italian)
zenzero, fulvo, rossiccio
idioms:
- ginger ale bibita allo zenzero
- ginger beer birra allo zenzero
- ginger group gruppo di interesse specifico all'interno di una più ampia organizzazione
- ginger snap biscotto allo zenzero
Português (Portuguese)
n. - gengibre (m) (Bot.), cor (f) amarelo-avermelhada claro, energia (f) (gír.), pessoa (f) ruiva (gír.)
v. - condimentar com gengibre (Culin.), avivar
adj. -
idioms:
- ginger ale gengibirra (f), cerveja (f) de gengibre
- ginger beer gengibirra (f)
- ginger group grupo (m) ativo em partido político
- ginger snap bolacha (f) de gengibre
Русский (Russian)
имбирь, задор, рыжеватый цвет, приправлять имбирем, подзадоривать, имбирный, рыжеволосый
idioms:
- ginger ale имбирный эль
- ginger beer имбирное пиво
- ginger group группа политиков, настаивающих на более решительных действиях
- ginger snap имбирный пряник
Español (Spanish)
n. - jengibre, energía, empuje
adj. - pelirrojo, rojizo, hecho con jengibre
v. tr. - dar sabor con jengibre
idioms:
- ginger ale bebida gaseosa, gaseosa de jengibre
- ginger beer gaseosa de jengibre, cerveza de jengibre
- ginger group grupo de presión, grupo de activistas
- ginger snap galletita de sabor a jengibre
Svenska (Swedish)
n. - ingefära, kurage, rödgul färg, person med rödblont hår
v. - krydda med ingefära, sätta liv i
adj. - rödgul
中文（简体）(Chinese (Simplified))
姜, 淡赤黄色, 精力, 淡赤黄色的, 使活泼, 使有生气
idioms:
- ginger ale 一种带姜味的汽水
- ginger beer 姜汁啤酒
- ginger group 激进派, 强硬派
- ginger snap 姜饼
中文（繁體）(Chinese (Traditional))
n. - 薑, 淡赤黃色, 精力
adj. - 淡赤黃色的
v. tr. - 使活潑, 使有生氣
idioms:
- ginger ale 一種帶薑味的汽水
- ginger beer 薑汁啤酒
- ginger group 激進派, 強硬派
- ginger snap 薑餅
한국어 (Korean)
n. - 생강, 원기
adj. - 생강 맛의, 붉은
v. tr. - 생강으로 만들다
日本語 (Japanese)
n. - ショウガ, ジンジャー, 元気, ショウガ色
v. - 元気づける, 活気づける
idioms:
- ginger ale ジンジャーエール
- ginger beer ジンジャービール
- ginger group 組織内少数革新派
- ginger snap ジンジャースナップ
العربيه (Arabic)
(الاسم) زنجبيل (فعل) ينعش (صفه) بني اللون
עברית (Hebrew)
n. - זנגביל, ג'ינג'י, חיות, התלהבות, המרצה
adj. - ג'ינג'י, אדמוני
v. tr. - המריץ, חיזק, תיבל בזנגביל
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Copyrights:
American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Visual Food Lover's Guide
Copyright © 2009 QA International. Published by John Wiley & Sons, Inc. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license.
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Britannica Concise Encyclopedia
Britannica Concise Encyclopedia. © 1994-2012 Encyclopædia Britannica, Inc. All rights reserved. Read more
McGraw-Hill Science & Technology Encyclopedia
McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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Roget's Thesaurus
Roget's II: The New Thesaurus, Third Edition by the Editors of the American Heritage® Dictionary Copyright © 1995 byHoughton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
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Houghton Mifflin's International Word Origins
The World in So Many Words, by Allan A. Metcalf. Copyright © 1999 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
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Columbia Encyclopedia
The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2012, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/.
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Leung's Encyclopedia of Natural Ingredients
Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics Copyright © 2010 by Wiley-Blackwell. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license. Read more
Saunders Veterinary Dictionary
Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved.
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Random House Word Menu
© 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier.
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Bradford's Crossword Solver's Dictionary
Collins Bradford's Crossword Solver's Dictionary © Anne Bradford, 1986, 1993, 1997, 2000, 2003, 2005, 2008
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Wikipedia on Answers.com
This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Ginger.
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