Ginger (Zingiber officinale)

HISTORY

    Ginger, a spice that has been warming our plates for centuries, is a culinary superstar with a rich history and a myriad of uses that extend far beyond the kitchen. This knobbly, root-like spice, with its distinctive aroma and slightly spicy flavor, is a staple in many cuisines around the world.

    Ginger, or Zingiber officinale, is a flowering plant native to Southeast Asia. It is part of the Zingiberaceae family, making it a close relative of turmeric and cardamom. The part of the plant we commonly use is the rhizome, or underground stem, which can be used fresh, dried, powdered, or as an oil or juice.

    Ginger has been cultivated for so long that tracing its exact origins is a bit like trying to trace your family tree back to the Stone Age. However, it is believed to have first been domesticated on the islands of Southeast Asia. It was one of the first spices exported from the East during the spice trade and was used by the ancient Greeks, Romans, Chinese and Indians.

    In traditional Ayurvedic medicine, ginger has been used as a healing ingredient for over 4,000 years, treating a range of ailments from stomach problems to inflammation. In Chinese medicine, it is considered a warming herb that promotes healthy sweating, which is beneficial during colds and flus.

 

ANTI-INFLAMMATORY BENEFITS

    While ginger certainly helps with a range of ailments, its anti-inflammatory properties make it one of the most widely used herbs in Western herbal medicine today.

    Gingerol, the main bioactive compound in ginger, has been shown to inhibit the production of pro-inflammatory cytokines, much like NSAIDs (non-steroidal anti-inflammatory drugs), which are like little messages that tell the immune system to step up. By reducing these cytokines, ginger may help control the inflammatory response. It also acts on pain receptors located throughout the peripheral and central nervous system.

    In addition, ginger is a potent antioxidant that can neutralize harmful free radicals in the body, which are unstable molecules that can cause oxidative stress and damage to cells and tissues. By neutralizing these free radicals, ginger may help protect against several chronic diseases such as heart disease, cancer, and neurodegenerative disorders.

 

TAKING GINGER

    Ginger can be purchased year-round in many forms: fresh or dried, ground, preserved, or pickled. It can also be found in capsules or tablets, or as a tincture. It can also be made into a compress or cream and used externally for conditions such as mastitis.

    When purchasing ginger supplements, make sure that it has a high gingerol content. Also check for fillers or additional additives, and read the label for third-party testing.

    When purchasing fresh ginger, it should be firm to the touch, smooth, and free from signs of brown discoloration or dehydration. Fresh ginger, unpeeled, should be stored in the refrigerator. Dried ginger should be kept in a cool, dark place in an airtight container for up to six months.

    For an easy and effective way to get your daily dose of ginger, boil grated or sliced ​​fresh root in water with a little honey and lemon. Typically, 1 g of ginger per day is used.

 

SAFETY AND SIDE EFFECTS

    Gastric irritation, heartburn and bloating have been reported as adverse reactions in clinical trials.

    Caution is advised in those with gastroesophageal reflux, peptic ulcer disease and concomitant use of hypotensive, antidiabetic and anticoagulant medications such as warfarin and aspirin.

    Also caution should be exercised when using concomitantly with other herbs that have anticoagulant effects (garlic, ginkgo biloba, Panax ginseng, red clover and turmeric) as they are more likely to cause excessive bleeding or bruising. Ginger is safe to use during pregnancy, although it’s best to use smaller doses.

 

FINAL THOUGHTS

    Ginger, with its unique flavor, impressive health benefits, and long history of medicinal use, is truly a spice worth celebrating. Its anti-inflammatory properties, in particular, make it a valuable addition to our diet. So next time you’re cooking, don’t forget to add a pinch of this magical spice for a healthy, flavorful kick and, most importantly, for its anti-inflammatory benefits.