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'{{Other uses}} {{automatic taxobox | taxon = Zingiber officinale | image = Koeh-146-no_text.jpg | image_caption = Color plate from ''[[Köhler's Medicinal Plants]]'' | binomial = ''Zingiber officinale'' | binomial_authority = [[William Roscoe|Roscoe]] 1807<ref> {{cite web |url=http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?42254 |title=Zingiber officinale information from NPGS/GRIN |publisher=ars-grin.gov |accessdate=3 March 2008}} </ref> }} '''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]].<ref name="origin">{{cite web | url = http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=15 | title = Spices: Exotic Flavors & Medicines: Ginger | accessdate =8 August 2007 }}</ref> ==Etymology== The English name '''ginger''' comes from French: ''gingembre'', [[Old English language|Old English]]: ''gingifere'', Medieval Latin: ''ginginer'', Greek: ''zingíberis'' (ζιγγίβερις). Ultimately the origin is from [[Tamil language|Tamil]] word 'inji ver' (இஞ்சி வேர்) or [[Malayalam]] word 'inji veru' (ഇഞ്ചി വേര്). The botanical term for root in Tamil is ''ver'' (வேர்) and Malayalam is ''veru'' (വേര്), hence inji root or inji ver.<ref name="W1">{{cite web|url=http://www.etymonline.com/index.php?term=ginger|title=ginger|publisher=Online Etymology Dictionary, http://www.etymonline.com/ |accessdate=22 January 2011}}</ref> ==Horticulture== [[File:Ginger Plant vs.jpg|left|thumb|Ginger Plant with Flower - South India]] Ginger produces [[Inflorescence|clusters]] of white and pink [[flower bud]]s 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 bed|reed]]-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk [[wikt:wither|wither]]s; it is immediately [[wikt:Special:Search/scald|scald]]ed, or washed and scraped, to kill it and prevent [[sprouting]]. The fragrant [[perisperm]] of Zingiberaceae is used as [[sweetmeat]]s by [[Bantu peoples|Bantu]], also as a condiment and [[sialogogue]].<ref>"''Medicinal and Poisonous Plants of Southern and Eastern Africa''" - Watt & Brandwijk</ref> ==Uses== [[File:Gari ginger.jpg|thumb| [[Gari (ginger)]] ]] Ginger produces a hot, fragrant kitchen spice.<ref>''Ginger'' n [[Oxford Dictionary of English]]</ref> Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often [[pickling|pickle]]d in [[vinegar]] or [[sherry]] as a snack or just cooked as an ingredient in many dishes. They can also be [[Steeping|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, or ginger wine which has been made commercially since 1740. Mature ginger rhizomes are [[fibrous]] and nearly dry. The juice from old ginger roots is extremely potent<ref>{{cite web|url=http://allthingsginger.co.uk/ginger.htm |title=All about ginger at All Things Ginger |publisher=Allthingsginger.co.uk |accessdate=25 April 2012}}</ref> and is often used as a spice in [[Indian cuisine|Indian recipes]], and is a quintessential ingredient of [[Chinese Cuisine|Chinese]], [[Korean cuisine|Korean]], [[Japanese Cuisine|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.<ref>Glorious Ginger: Root out Ailments with this Ancient Spice published by [http://www.thefoodpaper.com/features/health/ginger.html thefoodpaper.com]</ref><ref>[http://www.aseanbiodiversity.info/Abstract/51006851.pdf Antioxidant activity of a ginger extract published by]</ref> 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]], [[cookie]]s, [[cracker (food)|crackers]] and cakes, [[ginger ale]], and [[ginger beer]]. Candied ginger, or crystallized 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=== {{Wiktionary}} In [[Western cuisine]], ginger is traditionally used mainly in sweet foods such as [[ginger ale]], [[gingerbread]], [[ginger snaps]], [[parkin (cake)|parkin]], [[ginger biscuits]] and [[speculaas]]. A ginger-flavored [[liqueur]] called [[Canton (liqueur)|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. [[File:gingerfield.jpg|thumb|left|Ginger field]] [[File:Ingwer 2 fcm.jpg|thumb|left|Fresh ginger rhizome.]] In India and [[Pakistan]], ginger is called ''adrak'' in [[Hindi language|Hindi]], [[Punjabi language|Punjabi]] and [[Urdu]], ''aad'' in [[Maithili language|Maithili]], ''aadi'' in [[Bhojpuri language|Bhojpuri]], ''aada'' in [[Bengali language|Bengali]], ''Adu'' in [[Gujarati language|Gujarati]], ''hashi shunti'' (ಹಸಿ ಶುಂಟಿ) in the [[Kannada]], ''allam '' (అల్లం) in [[Telugu language|Telugu]], ''inji'' (இஞ்சி) in [[Tamil language|Tamil]] and [[Malayalam]], ''inguru'' (ඉඟුරු) in [[Sinhala language|Sinhalese]], ''alay'' in [[Marathi language|Marathi]], and ''aduwa''(अदुवा ) in [[Nepali language|Nepali]]. Fresh ginger is one of the main spices used for making [[pulse (legume)|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 [[onion]] and garlic. In [[Burma]], ginger is called ''gyin''. It is widely used in cooking and as a main ingredient in [[traditional medicine]]s. 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 [[tisane]] can also be prepared from ginger. In Japan, ginger is pickled to make [[beni shoga]] and [[gari (ginger)|gari]] or grated and used raw on [[tofu]] or [[noodles]]. It is also made into a candy called ''shoga no [[Sugar|sato]] [[Tsukemono|zuke]]''. In the traditional [[Cuisine of Korea|Korean]] [[kimchi]], ginger is either finely minced or just juiced in order to avoid the fibrous texture 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. [[Jamaica]]ns 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. [[File:Ginger in China 01.jpg|thumb|right|Two varieties of ginger as sold in Haikou, Hainan, China]] 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. In [[Somaliland]], ginger is called ''sinjibil'', and is served in coffee shops in [[Egypt]]. In [[Côte d'Ivoire]], ginger is ground and mixed with orange, [[pineapple]] and lemon to produce a juice called ''[[nyamanku]]''. Ginger powder is a component in ''[[hawaij]]'', a [[spice mix]] used mostly by [[Yemenite Jews]] for soups and coffee. ===Ginger tea=== [[File:Ginger tea-01.jpg|thumb|alt=A glass with a spoon and cubed sugar on a wooden table|A glass of 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, and it may be consumed both hot or cold. 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]].<ref name="Doosan">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=772621&contentno=772621 |title=생강차 ginger tea 生薑茶 |publisher=[[Doosan Encyclopedia]] |accessdate=23 October 2009 |language=Korean }}</ref> In [[Japanese cuisine]] it is called ''shōgayu'' (生姜湯).<ref>{{cite web|url=http://japanesefood.about.com/cs/styles/a/coldremedy.htm |title=Japanese Cold Remedies |publisher=Japanesefood.about.com |date=9 April 2012 |accessdate=25 April 2012}}</ref> In [[Philippine cuisine]] it is called ''salabat'' and served in the relatively cold month of December. From its main ingredient ginger tea derives a flavor that is spicy and stimulating.<ref>{{cite web|url=http://www.buzzle.com/articles/ginger-tea.html |title=Plain Ginger Tea |publisher=Buzzle.com |accessdate=25 April 2012}}</ref> Ginger, known as Adarak in Hindi, is used frequently in tea made in all parts of India as well. ===Preliminary research=== Preliminary research indicates that nine compounds found in ginger may bind to [[5-HT receptor|human serotonin receptors]] which may influence [[gastrointestinal]] function.<ref>[http://www.ncbi.nlm.nih.gov/pubmed/20363635 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</ref> Research conducted in vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids.<ref>http://www.aseanbiodiversity.info/Abstract/51006851.pdf</ref> In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%.<ref>http://www.sciencedaily.com/releases/2010/05/100519131130.htm</ref> Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer.<ref>http://www.uofmhealth.org/news/ginger-cancer-1011</ref> In limited studies, ginger was found to be more effective than placebo for treating [[nausea]] caused by [[seasickness]], [[morning sickness]] and [[chemotherapy]],<ref name="medind" /><ref name="ernst-meta">{{cite journal | last = Ernst | first = E. | coauthors = & Pittler, M.H.| date=1 March 2000| title = Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials | journal = British Journal of Anesthesia | volume = 84 | issue = 3 | pages = 367–371 | url = http://bja.oxfordjournals.org/cgi/reprint/84/3/367 | format = PDF | accessdate =6 September 2006 | pmid = 10793599 }}</ref><ref>{{cite journal | last = Wood | first = C. | title = Comparison of efficacy of ginger with various antimotion sickness drugs | pmid = 10793599 | year = 2000 | last2 = Pittler | first2 = MH | volume = 84 | issue = 3 | pages = 367–71 | journal = British journal of anaesthesia | unused_data = Department of Pharmacology and Therapeutics, Louisiana State University Medical Center, Shreveport 71130. format = PDF }}</ref><ref>{{cite journal | last = Grøntved | first = A. | title = Ginger root against seasickness. A controlled trial on the open sea | pmid = 10793599 | year = 2000 | last2 = Pittler | first2 = MH | volume = 84 | issue = 3 | pages = 367–71 | journal = British journal of anaesthesia | unused_data = Acta Otolaryngol. 1988 Jan–Feb;105(1–2):45-9 format = PDF }}</ref> although ginger was not found superior to [[placebo]] for pre-emptively treating [[Postoperative nausea and vomiting|post-operative]] nausea. Data suggests that ginger is [[mutagenic]], and studies warn against taking it during pregnancy,<ref name="ernst-meta"/> though antimutagenic effects have also been reported. Other preliminary studies showed that ginger may affect [[arthritis]] pain or have [[anticoagulant|blood thinning]] and [[cholesterol]] lowering properties, but these effects remain unconfirmed.<ref name = UMMC>{{cite web | title = Ginger | author = University of Maryland Medical Centre | url = http://www.umm.edu/altmed/articles/ginger-000246.htm | accessdate =2 August 2007 | year = 2006 }}</ref> [[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.<ref>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.</ref><ref name=ahpg >{{cite journal | last = Al-Amin | first = Zainab M. ''et al.'' | title = Anti-diabetic and hypolipidaemic properties of ginger (Zingiber officinale) in streptozotocin-induced diabetic rats | journal = British Journal of Nutrition | volume = 96 | issue = 4| pages = 660–666 | publisher = Cambridge University Press | year = 2006 | url = http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=928716 | doi = 10.1079/BJN20061849 | id = | accessdate =5 November 2007 | pmid = 17010224 | last2 = Thomson | first2 = M | last3 = Al-Qattan | first3 = KK | last4 = Peltonen-Shalaby | first4 = R | last5 = Ali | first5 = M }}</ref><ref name=egdn>{{cite journal | last = Afshari | first = Ali Taghizadeh ''et al.'' | title = The effect of ginger on diabetic nephropathy, plasma antioxidant capacity and lipid peroxidation in rats | journal = Food Chemistry | volume = 101 | issue = 1 | pages = 148–153 | publisher = Elsevier | year = 2007 | url = | doi = 10.1016/j.foodchem.2006.01.013 | id = | last2 = Shirpoor | first2 = A | last3 = Farshid | first3 = A | last4 = Saadatian | first4 = R | last5 = Rasmi | first5 = Y | last6 = Saboory | first6 = E | last7 = Ilkhanizadeh | first7 = B | last8 = Allameh | first8 = A }}</ref> [[Zingerone]] may have activity against enterotoxigenic ''[[Escherichia coli]]'' in [[enterotoxin]]-induced diarrhea.<ref name="medind">http://medind.nic.in/ibi/t03/i1/ibit03i1p32.pdf</ref><ref>{{cite journal | first = Jaw-Chyun | last = Chen | coauthors = Li-Jiau Huang, Shih-Lu Wu, Sheng-Chu Kuo, Tin-Yun Ho, Chien-Yun Hsiang | year = 2007 | title = Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhoea in Mice | journal = Journal of Agricultural and Food Chemistry | volume = 55 | issue = 21 | pages = 8390–8397 | id =| doi =10.1021/jf071460f | pmid = 17880155}}</ref> ===Chemistry=== [[File:Ginger cross section.jpg|thumb|right|Ginger section]] The characteristic odor and flavor of ginger is caused by a mixture of [[zingerone]], [[shogaol]]s and [[gingerol]]s, 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.<ref>{{cite journal |last=O'Hara |first=Mary |last2=Kiefer |first2=David |first3=Kim |last3=Farrell |first4=Kathi |last4=Kemper |year=1998 | title = A Review of 12 Commonly Used Medicinal Herbs | journal = Archives of Family Medicine | issue = 7 | pages = 523–536 |pmid=9821826 |doi=10.1001/archfami.7.6.523 | volume = 7 }}</ref> Ginger oil has been shown to prevent [[skin cancer]] in mice<ref name="GloriousGinger">Glorious Ginger: Root Out Ailments with This Ancient Spice published by [http://www.thefoodpaper.com/features/health/ginger.html thefoodpaper.com]</ref> and a study at the [[University of Michigan]] demonstrated that gingerols can kill [[ovarian cancer]] cells.<ref>{{cite journal |title=Ginger inhibits cell growth and modulates angiogenic factors in ovarian cancer cells |last=Rhode |first=J. |last2=Fogoros |first2=S. |last3=Zick |first3=S. |last4=Wahl |first4=H. |last5=Griffith |first5=K. A. |last6=Huang |first6=J. |last7=Liu |first7=J. R. |journal=BMC Complementary & Alternative Medicine |volume=7|page=44 |year=2007 |doi=10.1186/1472-6882-7-44 |pmc=2241638 |pmid=18096028}}</ref><ref>{{cite journal |title=Cytotoxic components from the dried rhizomes of Zingiber officinale Roscoe |last=Kim |first=J. S. |last2=''et al.'' |journal=Archives of Pharmacal Research |volume=31 |issue=4 |pages=415–418 |year=2008 |doi=10.1007/s12272-001-1172-y |first2=Sa Im |last3=Park |first3=Hye Won |last4=Yang |first4=Jae Heon |last5=Shin |first5=Tae-Yong |last6=Kim |first6=Youn-Chul |last7=Baek |first7=Nam-In |last8=Kim |first8=Sung-Hoon |last9=Choi |first9=Sang Un |pmid=18449496 }}</ref><ref>{{cite journal |title=Aqueous extract of ginger shows antiproliferative activity through disruption of microtubule network of cancer cells |journal=[[Food and Chemical Toxicology|Food Chem Toxicol.]] |year=2010 |volume=48 |issue=10 |pages=2872–2880 |last=Choudhury |first=D. |last2=''et al.'' |doi=10.1016/j.fct.2010.07.020 |first2=Amlan |last3=Bhattacharya |first3=Abhijit |last4=Chakrabarti |first4=Gopal }}</ref> [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 chemotherapeutic agents.<ref>{{cite journal |title=Molecular targets of [6]-gingerol: Its potential roles in cancer chemoprevention |last=Oyagbemi |first=A. A. |last2=Saba |first2=A. B. |last3=Azeez |first3=O. I. |journal=Biofactors |volume=36 |issue=3 |pages=169–178 |year=2010 |doi=10.1002/biof.78 |pmid=20232343 }}</ref> Ginger contains up to three percent of a fragrant [[essential oil]] whose main constituents are [[sesquiterpene|sesquiterpenoids]], with [[zingiberene|(-)-zingiberene]] as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, [[bisabolene]] and [[farnesene]]) and a small [[monoterpenoid]] fraction ([[phellandrene|β-phelladrene]], [[cineol]], and [[citral]]) have also been identified. The pungent taste of ginger is due to [[Volatility (chemistry)|nonvolatile]] [[phenylpropanoid]]-derived compounds, particularly [[gingerol]]s and [[shogaol]]s, 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.<ref name="harold">{{cite book |authorlink=Harold McGee |last=McGee |first=Harold |year=2004 |title=On Food and Cooking: The Science and Lore of the Kitchen |edition=2nd |location=New York |publisher=Scribner |pages=425–426 |isbn=0-684-80001-2 }}</ref> 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|date=July 2011}} ===Folk medicine=== [[File:Ginger powder.JPG|right|thumb|A packet of ginger powder from the [[Philippines]] used in brewing ''salabat'' (ginger tea).]] [[File:House rum (Rhum arrangé) in Madagascar.jpg|thumb|Ginger house rum, [[Madagascar]]]] 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]].{{citation needed|date=July 2012}} It was also frequently employed to disguise the taste of medicines.<ref name="achi"/> Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.{{citation needed|date=February 2012}} 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.<ref name="autogenerated1">{{cite web|url=http://nccam.nih.gov/health/ginger/ |title=Ginger NCCAM Herbs at a Glance |publisher=Nccam.nih.gov |accessdate=25 April 2012}}</ref> 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 [[Chinese herbology#Ginger|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]].<ref>{{cite web | last = Jakes | first = Susan | date = 15 January 2007 | url = http://time-blog.com/china_blog/2007/01/the_beverage_of_champions_1.html | title = Beverage of Champions | accessdate =2 August 2007 | work = Times on-line |archiveurl = http://web.archive.org/web/20070701192939/http://time-blog.com/china_blog/2007/01/the_beverage_of_champions_1.html |archivedate = 1 July 2007}}</ref> "Ginger eggs" (scrambled eggs with finely diced ginger root) is a common home remedy for coughing.{{Citation needed|date=January 2010}} 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]].<ref name = UMMC/> * In [[Democratic Republic of the Congo|Congo]], ginger is crushed and mixed with [[mango]] tree sap to make [[tangawisi juice]], which is considered a [[panacea (medicine)|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 [[Kala Namak|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.{{citation needed|date=July 2012}} * 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''.<ref name="hardon">{{cite book|last =Hardon|first =Anita|title =Applied health research manual: anthropology of health and health care|publisher =Het Spinhuis|year =2001|isbn =90-5589-191-6|url=http://books.google.com/?id=0HzoNfy-__EC&dq=ginger+philippines+sore+throat}}</ref><ref name="co">{{cite book|last =Taguba|first =Yvonne B.|title =Common medicinal plants of the Cordillera region (Northern Luzon, Philippines)|publisher =Community Health Education, Services and Training in the Cordillera Region (CHESTCORE)|year =1984|url=http://www.agriculturesnetwork.org/library/44158}}</ref> * In the United States, ginger is used to prevent [[motion sickness|motion]] and [[morning sickness]].{{citation needed|date=December 2012}} It is recognized as safe by the [[Food and Drug Administration]]{{citation needed|date=December 2012}} and is sold as an unregulated [[dietary supplement]]. Ginger water is also used to avoid [[heat cramp]]s.{{citation needed|date=December 2012}} *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.<ref>{{cite web|url=http://www.pref.ibaraki.jp/bukyoku/seikan/kokuko/e-ibaraki-report/0512colds.html |title=Traditional Japanese Cold Remedies |publisher=Pref.ibaraki.jp |date=27 June 2008 |accessdate=25 April 2012}}</ref> Scientific studies investigating these effects have been inconclusive.<ref name="autogenerated1"/> ===Nutritional information=== {{nutritionalvalue |name = Ginger root (raw) |kJ = 333 |protein = 1.82 g |fat = 0.75 g |carbs = 17.77 g |fiber = 2.0 g |sugars = 1.70 g |phosphorus_mg = 34 |potassium_mg = 415 |vitA_iu = 0 |vitC_mg = 5.0 |source_usda = 1 |right=1}} {{nutritionalvalue |name = Ginger root (ground) |kJ = 1404 |protein = 8.98 g |fat = 4.24 g |carbs = 71.62 g |fiber= 14.1 g |sugars = 3.39 g |phosphorus_mg = 168 |potassium_mg = 1320 |vitA_iu = 30 |vitC_mg = 0.7 |source_usda = 1 |right=1}} ===Safety=== Ginger is on the [[Food and Drug Administration|FDA]]'s "[[generally recognized as safe]]" list, though it does [[drug interaction|interact]] with some medications, including [[warfarin]]. Ginger is [[contraindication|contraindicated]] in people suffering from [[gallstone]]s, as it promotes the production of [[bile]].<ref name="achi">{{cite web | last = Al-Achi | first = Antoine | url = http://www.uspharmacist.com/oldformat.asp?url=newlook/files/Comp/ginger2.htm&pub_id=8&article_id=772 | title = A Current Look at Ginger Use | accessdate =2 August 2007 }}{{Dead link|date=February 2010}}</ref> An acute overdose of ginger is usually in excess of about 2 grams of ginger per kilogram of body mass,<ref>{{cite web | title = Dosage and Administration of Ginger | author = MDidea Extracts Professional | url = http://www.mdidea.com/products/new/new02108.html | accessdate =3 October 2010 | year = 2010 }}</ref> 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 [[peptic ulcer|ulcers]], inflammatory [[bowel]] disease or blocked [[intestines]] may react badly to large quantities of fresh ginger.<ref name = Mayo>{{cite web | url = http://www.mayoclinic.com/health/ginger/NS_patient-ginger | author = Mayo Clinic | title = Drugs & Supplements: Ginger (Zingiber officinale Roscoe) | accessdate =2 August 2007 | date = 1 May 2006 }}</ref> Ginger can also adversely affect individuals with gallstones.<ref name = UMMC/><ref name = Mayo/> There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.<ref name = Mayo/> 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.<ref>{{cite web|url=http://www.etaiwannews.com/etn/news_content.php?id=1627491&lang=eng_news&cate_rss=TAIWAN_eng |title=Taichung City: Nutrition products made with contaminated ginger powder seized – Taiwan News Online |publisher=Etaiwannews.com |date=16 June 2011 |accessdate=25 April 2012}}</ref> ===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 [[dicotyledon]]ous native species of eastern North America, ''[[Asarum canadense]]'', is also known as "[[Asarum|wild ginger]]", and its root has similar aromatic properties, but it is not related to true ginger. The plant also contains [[aristolochic acid]], a [[carcinogen]]ic compound.{{Citation needed|date=September 2011}} ==Production== {| class="wikitable" style="width:220px; float:right; clear:right;" |- ! colspan=5|Top ten ginger producers – 11 June 2008 |- ! style="background:#ddf; width:65%;"| Country ! style="background:#ddf; width:35%;"| Production ([[tonne]]s) |- | {{IND}} || align=right |380,100 |- | {{CHN}} || align=right |331,393 |- | {{IDN}} || align=right |192,500 |- | {{NEP}} || align=right |174,268 |- | {{THA}} || align=right |170,125 |- | {{NGA}} || align=right |152,106 |- | {{BAN}} || align=right |72,608 |- | {{JPN}} || align=right |52,000 |- | {{PHI}} || align=right |27,415 |- | {{flag|Cameroon}} || align=right |12,000 |- style="background:#ccc;" ||{{noflag}}'''World''' | style="text-align:right;"| '''1,615,974''' |- |colspan=5 style="font-size:.7em"| Source: [http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division] |} From 1585, Jamaican ginger was the first oriental spice to be grown in the [[New World]] and imported back to Europe.<ref>"ginger" A Dictionary of Food and Nutrition. Ed. [[David A. Bender]]. Oxford University Press 2009</ref> [[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%). {{Clear left}} ==See also== * [[Bu Zhong Yi Qi Wan]] – contains ginger material * [[Kaempferia galanga]] * [[Xiao Yao Wan]] – contains ginger material {{-}} ==References== {{Reflist|2}} {{Grocers}} ==External links== {{Wiktionary}} {{Commons category|Ginger}} {{wikispecies|Zingiber officinale}} {{cookbook}} * [http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=1078 ''Zingiber officinale'' List of Chemicals (Dr. Duke's)] {{Herbs & spices}} {{Medicinal herbs & spices}} {{Use dmy dates|date=April 2012}} [[Category:Ginger| ]] [[Category:Tamil words and phrases]] [[ace:Halia]] [[am:ዝንጅብል]] [[ang:Gingifer]] [[ar:زنجبيل]] [[arc:ܚܡܣܐ]] [[az:Zəncəfil]] [[bn:আদা]] [[bjn:Tipakan]] [[zh-min-nan:Kiuⁿ]] [[be:Імбір]] [[bg:Джинджифил]] [[bo:བཅའ་ལྒ།]] [[bs:Đumbir]] [[br:Jinjebr]] [[ca:Gingebre]] [[cs:Zázvor (koření)]] [[cy:Sinsir]] [[da:Ægte Ingefær]] [[de:Ingwer]] [[et:Ingver]] [[el:Πιπερόριζα]] [[es:Zingiber officinale]] [[eo:Zingibro]] [[eu:Jengibre]] [[fa:زنجبیل]] [[fr:Gingembre]] [[gd:Dinnsear]] [[gl:Xenxibre]] [[hak:Kiông]] [[ko:생강]] [[hi:अदरक]] [[hsb:Lěkarski jumbjer]] [[hr:Đumbir]] [[io:Jinjero]] [[id:Jahe]] [[is:Engifer]] [[it:Zingiber officinale]] [[he:זנגביל]] [[jv:Jaé]] [[kn:ಶುಂಠಿ]] [[pam:Laya]] [[kv:Имбирь]] [[ku:Zencefîl]] [[lv:Ingvers]] [[lt:Tikrasis imbieras]] [[ln:Ntángawisi]] [[hu:Közönséges gyömbér]] [[ml:ഇഞ്ചി]] [[mr:आले]] [[arz:جنزبيل]] [[ms:Halia]] [[my:ချင်းပင်]] [[nl:Gember]] [[ne:अदुवा]] [[ja:ショウガ]] [[no:Ingefær]] [[nn:Ingefær]] [[nrm:Gengivre]] [[or:ଅଦା]] [[pnb:ادرک]] [[koi:Имбирь]] [[pl:Imbir lekarski]] [[pt:Gengibre]] [[ro:Ghimbir]] [[qu:Awirinri]] [[ru:Имбирь]] [[sa:आर्द्रकम्]] [[scn:Gènciru]] [[simple:Ginger]] [[sk:Ďumbier (korenie)]] [[sl:Ingver]] [[sr:Ђумбир]] [[sh:Đumbir]] [[su:Jahé]] [[fi:Inkivääri]] [[sv:Ingefära]] [[tl:Luya]] [[ta:இஞ்சி]] [[te:అల్లం]] [[th:ขิง]] [[tr:Zencefil]] [[uk:Імбир садовий]] [[vi:Gừng]] [[vls:Gember]] [[zh-yue:薑]] [[zh:薑]]'