Ginger - The Good Herb

An old Indian saying is “Ginger contains every good quality.”

Ginger is one of the world’s most popular and important spices and is associated with different cuisines like
Chinese, Indian and Caribbean.  It became known in Europe during the Roman period
when it was used as a digestive aid. Around 3000 B.C., Shen Nung, a Chinese herbalist
recommended ginger for cold, fever, chills, and tetanus.  Chinese women still drink
ginger tea for sour throat, menstrual cramps and morning sickness.

In India ginger is also used as a digestive aid.  It appears to relieve indigestion and abdominal cramps by soothing the gastrointestinal tract.  Ginger has anti nausea properties and it contains substances similar to the digestive enzymes that break down proteins.  No wonder ginger ale seems to work like magic in nausea and minor stomach ailments.

Like many spices, ginger has the quality of enhancing and complementing both sweet and savory dishes.  As we use ginger generously in vegetables and meats to enhance the taste, similarly ginger is used in sweet ginger bread and even ginger candy.

Ginger belongs to Zingiberaceae family and other spices of this family are turmeric and cardamom.  The root of ginger is used in the food.  Its botanical name is Zingiber officinale.

Ancient Indians considered ginger a physical and spiritual cleanser.  That might be the reason even to this day during Hindu fasting, onion and garlic is shunned but ginger is still used in the food.