Ginger

Anti-inflammatory. Arthritis relief. Digestive support.  Ginger is the knotted, beige-colored root, or rhizome, of the Zingiber officinale plant. Its name is believed to come from the Sanskrit word singabera, meaning “horn-shaped” a reference to the fact many roots are curved and tapered, roughly resembling an animal’s horn. Native to southeastern Asia, it is now cultivated and also grows wild in Africa, the Caribbean, and Australia. The plant thrives in warm climates and grows three to four feet tall, with reed-like leafy stems and flowers. Cultivation and use of ginger in Asia dates back at least 4,400 years; its use is mentioned in ancient Chinese and Indian writings.

In addition to its long history of use as a culinary spice, references to ginger’s medicinal uses can be found in ancient Chinese, Indian, Arabic, and Greco-Roman writings. Ginger is chiefly known as an anti-inflammatory agent, nausea reliever and digestive aid.

Ginger is widely known for its digestive effects. For example, many people are familiar with the use of ginger ale for easing an upset stomach. This is also the area that has been extensively studied. 

Ginger has been used in traditional medicine for reducing inflammation, and studies show that ginger is effective in relieving the pain of menstrual cramps. 

Tip:

When you use fresh ginger, divide the specified amount in half, adding half at the beginning of cooking and the remainder at the very end. Doing this infuses the dish with both aggressive and mellow ginger notes. One way to bring out the unique taste of ginger is to use the high heat of stir-frying. Also, grated ginger complements fresh citrus juices – try some in lemonade on a hot summer day.

As for medicinal use, ginger is the best herb for controlling nausea, regardless of the cause of nausea. Many people who suffer from motion sickness carry ginger candy for relief, and it appears to work quite well.