General information
Ginger or Ginger root is the rhizome or the underground stem of the plant Zingiber officinale and is native to Southeast Asia. The rhizome is ready to be gathered when the stalk withers after which it is scalded or washed so as to prevent it from sprouting and has been used as a food additive for more than 4,000 years and for medicinal purposes for more than 2,500 years. It is the “root” of the Ginger plant (which is actually not a root, but a rhizome) that is most useful for medicine and for flavoring food. Compounds in the Ginger rhizome, called oleoresins, have anti-inflammatory properties and are also known to have a positive effect on the muscles in the digestive tract. Though it has many uses, it is mainly used as a delicacy, as a traditional medication and as a spice in the preparation of culinary specialties.
Uses
The aromatic, pungent and spicy Ginger produces a hot, fragrant kitchen wonder that adds a special flavor to many meats and vegetable dishes. Young Ginger rhizomes are juicy and fleshy with a very mild taste and can be bought as fresh Ginger or in dry form. Mature Ginger rhizomes are fibrous, and yellow in color. The juice from old Ginger roots is extremely potent and is often used as a spice in a variety of recipes and is useful as a food preservative. Ginger oils and oleoresins are used in the food industry as a spice to flavor curries, bakery & other food products and to some extent in the perfumery industry, It is also a common ingredient in the Ayurvedic and Chinese medical traditions.
Medicinal and Nutritional Properties
It is proven that man has used Ginger as a medicine in the past. In many Ayurvedic remedies Ginger is a main commodity. Not only for common flue but it also works for high blood pressure and as an antidote for cancer. Historically Ginger is known to be very effective in alleviating symptoms of gastronomical distress. Ginger is also considered to be aphrodisiac, antiemetic/ anti-nausea, Antispasmodic, antiseptic , anti – inflammatory, antibacterial, antiviral, antifungal, anti-clotting agent, analgesic, circulatory stimulant, carminative, expectorant and hypertensive It also recommend to mix fresh Ginger juice with neutral oil and apply it to the scalp so as to control dandruff; and mixed with lemon juice, vinegar, and honey, Ginger makes a soothing gargle for a sore throat.
There are two other varieties the Chinese and Rangoon which are quite common. The local variety differs from the others because of its unique flavour. Ayurveda practitioners always prescribe the local variety. Sri Lankan Ginger contains very low amount of zingiberene but very high content of – bisabolene. It is known to have high pungency as it contains 35-50% Gingerol type compounds in its oleoresin, in contrast to 25-30% in other common varieties.
History
Ginger is believed to have originated in East Asia and has historic records of more than 3000 years. Ginger has been used as a traditional spice and also widely used in Chinese and in Ayurvedic medicine. It was found that Ginger was imported to the European countries as a spice by 1547 A.C. However In recent times it has been cultivated as a commercial crop in many countries including Sri Lanka.
Although it was well-known to the ancient Romans, Ginger nearly disappeared in Europe after the fall of the Roman Empire. Thanks to Marco Polo’s trip to the Far East, Ginger came back into favor in Europe, becoming not only a much-coveted spice, but also a very expensive one. It is native to Southern Asia and has long been a staple addition to Asian cuisines.
