Ginger For Your Health

Ginger has become a popular spice in European cuisine after its use in Asian cooking. Many people praise its health benefits. Let’s look at what we should know about this legendary plant, how to consume it, and what studies say about its potential.

The Origin of Ginger

Common ginger (Zingiber officinale) is a flowering plant native to Southeast Asia. Its root is widely used as a spice and medicinal herb, and it is closely related to turmeric, cardamom, and galangal. The word “zingiber” comes from the Greek word “zingibers,” which originated from the Sanskrit name for the spice “singabera.”

Its use was known in ancient India and China, and in the 1st century AD, traders brought this plant to the Mediterranean region.

Ginger Root and Ginger Flower

The ginger plant’s leafy stems grow to about 1 meter in height, and its leaves are approximately 15-30 cm long. The ginger flowers are dense, cone-shaped spikes that are about 2.5 cm thick and 5-8 cm long. Each cluster contains small, yellow-green and purple flowers.

Ginger is propagated by planting rhizomes, and during harvest, the rhizomes, also known as ginger roots, are dug up, cleaned, and dried in the sun.

Dried ginger root has an irregular shape, and its color ranges from dark yellow to light brown.

Consuming Ginger

In addition to its beneficial effects, ginger works well as a spice and flavor enhancer. It can be added to various foods such as vegetables, sweets, beverages, and pickles.

Ginger can also be used to make tea by steeping it in boiling water, and honey can be added for taste.

Many believe that ginger tea and honey ginger are helpful for cold symptoms, while others swear by grated ginger for a cold. Raw ginger should be peeled before consumption.

The dosage of ground ginger is proportional to fresh ginger, although the taste of fresh and dried ginger differs slightly.

Powdered dry ginger root is commonly used in gingerbread or other pastries and cookies.