Ginger
| Ginger | |
|---|---|
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| 1896 color plate from Köhler's Medicinal Plants |
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Scientific classification  |
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| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Zingiber |
| Species: | Z. officinale |
| Binomial name | |
| Zingiber officinale Roscoe 1807[1] |
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Ginger (Zingiber officinale Roscoe) is a flowering plant in the family Zingiberaceae whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is indigenous to south China, and was spread eventually to the Spice Islands, other parts of Asia and subsequently to West Africa and the Caribbean.[2] Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade.[2][3] India is now the largest producer of ginger.[2]
Other members of the family Zingiberaceae include turmeric, cardamom, and galangal. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
Contents
Etymology[edit]
The origin of "ginger" is from the mid-14th century, from Old English gingifer, from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from srngam "horn" + vera- "body", from the shape of its root. But this may be Sanskrit folk etymology, and the word may be from an ancient Dravidian name that also produced the Tamil and Malayalam name for the spice, inchi-ver, from inchi "root." cf. gin (v.). The word apparently was readopted in Middle English from Old French gingibre (modern French gingembre).[4][5]
Horticulture[edit]
Ginger produces clusters of white and pink flower buds 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-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue.[6]
Production[edit]
| Top 6 ginger producers, 2012 | ||||
|---|---|---|---|---|
| Country | Production (tonnes) | |||
 India |
703,000 | |||
 China |
425,000 | |||
 Nepal |
255,208 | |||
 Nigeria |
156,000 | |||
 Thailand |
150,000 | |||
 Indonesia |
113,851 | |||
| World | 2,095,056 | |||
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Source: Food and Agricultural Organization of the United Nations[7] |
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Starting in 1585, Jamaican ginger was the first oriental spice cultivated in the New World and imported back to Europe.[8]
In 2012, India, with over 33% of the global production, now leads in growing ginger, replacing China, now in second position (about 20%), followed by Nepal (about 12%), Nigeria and Thailand (each about 7%) and Indonesia (about 5%).
Uses[edit]
Ginger produces a hot, fragrant kitchen spice.[9] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can 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 ginger roots is often used as a spice in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.
Fresh ginger can be substituted for ground ginger at a ratio of six to one, 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, cookies, 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[edit]
In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced Masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is used in food preparations intended primarily 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, it is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic.
In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.
In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, with a variety of nuts and seeds.
In Thailand it is called ขิง khing and is used to make a ginger garlic paste in cooking.
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 a common ingredient in local dishes, and it is brewed into a tea called salabat.[10][11]
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In Vietnam, the fresh leaves, finely chopped, can 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. Candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can be prepared from ginger.
In the Caribbean, ginger is a popular spice for cooking and for making drinks such as sorrel, a drink made during the Christmas season. Jamaicans 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.
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, gin�gayu (生姜湯).[12] The Hebrew name for the spice, zangevil, is a variation on the name. A ginger tea that is spicy and stimulating is made.[13]
In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. 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.
Nutritional information[edit]
A packet of ginger powder
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,404 kJ (336 kcal) |
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71.62 g
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| Sugars | 3.39 g |
| Dietary fiber | 14.1 g |
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4.24 g
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8.98 g
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| Vitamins | |
| Thiamine (B1) |
(4%)
0.046 mg |
| Riboflavin (B2) |
(14%)
0.17 mg |
| Niacin (B3) |
(64%)
9.62 mg |
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(10%)
0.477 mg |
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| Vitamin B6 |
(48%)
0.626 mg |
| Folate (B9) |
(3%)
13 μg |
| Vitamin C |
(1%)
0.7 mg |
| Vitamin E |
(0%)
0.0 mg |
| Trace minerals | |
| Calcium |
(11%)
114 mg |
| Iron |
(152%)
19.8 mg |
| Magnesium |
(60%)
214 mg |
| Manganese |
(1586%)
33.3 mg |
| Phosphorus |
(24%)
168 mg |
| Potassium |
(28%)
1320 mg |
| Sodium |
(2%)
27 mg |
| Zinc |
(38%)
3.64 mg |
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Ginger section
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 333 kJ (80 kcal) |
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17.77 g
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| Sugars | 1.7 g |
| Dietary fiber | 2 g |
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0.75 g
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1.82 g
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| Vitamins | |
| Thiamine (B1) |
(2%)
0.025 mg |
| Riboflavin (B2) |
(3%)
0.034 mg |
| Niacin (B3) |
(5%)
0.75 mg |
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(4%)
0.203 mg |
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| Vitamin B6 |
(12%)
0.16 mg |
| Folate (B9) |
(3%)
11 μg |
| Vitamin C |
(6%)
5 mg |
| Vitamin E |
(2%)
0.26 mg |
| Trace minerals | |
| Calcium |
(2%)
16 mg |
| Iron |
(5%)
0.6 mg |
| Magnesium |
(12%)
43 mg |
| Manganese |
(11%)
0.229 mg |
| Phosphorus |
(5%)
34 mg |
| Potassium |
(9%)
415 mg |
| Sodium |
(1%)
13 mg |
| Zinc |
(4%)
0.34 mg |
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Composition and safety[edit]
In a typical spice serving amount of one US tablespoon or 5 g, ginger powder provides negligible content of essential nutrients, with the exception of the dietary mineral manganese, which is present in the Daily Value amount of 79%.
If consumed in reasonable quantities, ginger has few negative side effects.[14] It is on the FDA's "generally recognized as safe" list,[15] though it does interact with some medications, including the anticoagulant drug, warfarin.[16]
Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching, or nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease, or blocked intestines may react badly to large quantities of fresh ginger.[17] It can also adversely affect individuals with gallstones.[17][18] There are suggestions that ginger may affect blood pressure, clotting, and heart rhythms.[17]
Products of Chinese origin found in Taiwan contained ginger contaminated with diisobutyl phthalate, causing some 80,000 nutritional supplement capsules made with imported ginger powder to be seized by the Public Health Department of Taiwan in June 2011.[19]
Medicinal use and research[edit]
According to the American Cancer Society, ginger has been promoted as a cancer treatment "to keep tumors from developing," but "available scientific evidence does not support this." They add: "Recent preliminary results in animals show some effect in slowing or preventing tumor growth. While these results are not well understood, they deserve further study. Still, it is too early in the research process to say whether ginger will have the same effect in humans."[20]
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness, and chemotherapy,[21][22][23][24] although it was not found superior to placebo for pre-emptively treating postoperative nausea. Some studies advise against taking ginger during pregnancy,[22] suggesting that ginger is mutagenic, though some other studies have reported antimutagenic effects.[22]
Chemistry[edit]
The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols, and gingerols, 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.[25] Gingerols can inhibit growth of ovarian cancer cells in vitro.[26][27][28] [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger.
Ginger contains up to 3% of a fragrant essential oil whose main constituents are sesquiterpenoids, with (−)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene, and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.
The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, 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.[29] Ginger is 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.[30]
Folk medicine[edit]
One 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.[31] It was also frequently employed to disguise the taste of medicines.
Studies are inconclusive about the effects of using ginger for nausea or pain associated with various ailments. Side effects, mostly associated with consuming powdered ginger, are gas, bloating, heartburn and nausea.[32]
One clinical trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.[18]
Similar ingredients[edit]
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, fingerroot (Boesenbergia rotunda), Chinese ginger, or the Thai krachai.
A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant contains aristolochic acid, a carcinogenic compound.[33] The United States Food and Drug Administration warns that consumption of aristolochic acid-containing products is associated with "permanent kidney damage, sometimes resulting in kidney failure that has required kidney dialysis or kidney transplantation. In addition, some patients have developed certain types of cancers, most often occurring in the urinary tract."[33]
See also[edit]
- Bu Zhong Yi Qi Wan – contains ginger material
- Kaempferia galanga
- Xiao Yao Wan – contains ginger material
References[edit]
- ^ "Zingiber officinale information from NPGS/GRIN". ars-grin.gov. Retrieved 3 March 2008.
- ^ a b c "Spices: Exotic Flavors & Medicines: Ginger". Retrieved 2 May 2014.
- ^ "What are the benefits of ginger?". Medical News Today. 29 August 2014. Retrieved 11 November 2014.
- ^ "ginger". Online Etymology Dictionary. Retrieved 22 January 2011.
- ^ Caldwell, Robert (1998-01-01). A Comparative Grammar of the Dravidian Or South-Indian Family of Languages. Asian Educational Services. ISBN 9788120601178.
- ^ Medicinal and Poisonous Plants of Southern and Eastern Africa - Watt & Brandwijk
- ^ "Final 2012 Production Quantity for Ginger in Metric Tons, World List Nested by Country". Food And Agricultural Organization of the United Nations: Economic And Social Department: The Statistical Division. 4 August 2014. Retrieved 11 November 2014.
- ^ "ginger" A Dictionary of Food and Nutrition. Ed. David A. Bender. Oxford University Press 2009
- ^ Ginger n Oxford Dictionary of English
- ^ Hardon, Anita (2001). Applied health research manual: anthropology of health and health care. Het Spinhuis. ISBN 90-5589-191-6.
- ^ Taguba, Yvonne B. (1984). Common medicinal plants of the Cordillera region (Northern Luzon, Philippines). Community Health Education, Services and Training in the Cordillera Region (CHESTCORE).
- ^ "Japanese Cold Remedies". Japanesefood.about.com. 9 April 2012. Retrieved 25 April 2012.
- ^ "Plain Ginger Tea". Buzzle.com. Retrieved 25 April 2012.
- ^ Marcello Spinella (2001). The Psychopharmacology of Herbal Medications: Plant Drugs That Alter Mind, Brain, and Behavior. MIT Press. pp. 272–. ISBN 978-0-262-69265-6. Retrieved 13 April 2013.
- ^ "Code of Federal Regulations, Title 21, Part 182, Sec. 182.20: Essential oils, oleoresins (solvent-free), and natural extractives (including distillates): Substances Generally Recognized As Safe". US Food and Drug Administration. 1 September 2014. Retrieved 21 December 2014.
- ^ Shalansky S, Lynd L, Richardson K, Ingaszewski A, Kerr C (2007). "Risk of warfarin-related bleeding events and supratherapeutic international normalized ratios associated with complementary and alternative medicine: a longitudinal analysis". Pharmacotherapy 27 (9): 1237–47. doi:10.1592/phco.27.9.1237. PMID 17723077.
- ^ a b c Mayo Clinic (1 May 2006). "Drugs & Supplements: Ginger (Zingiber officinale Roscoe)". Retrieved 2 August 2007.
- ^ a b University of Maryland Medical Centre (2006). "Ginger". Retrieved 2 August 2007.
- ^ "Taichung City: Nutrition products made with contaminated ginger powder seized – Taiwan News Online". Etaiwannews.com. 16 June 2011. Retrieved 25 April 2012.
- ^ "Ginger". American Cancer Society. May 2010. Retrieved 22 September 2013.
- ^ Marx, WM; Teleni L; McCarthy AL; Vitetta L; McKavanagh D; Thomson D; Isenring E. (2013). "Ginger (Zingiber officinale) and chemotherapy-induced nausea and vomiting: a systematic literature review". Nutr Rev 71 (4): 245–54. doi:10.1111/nure.12016. PMID 23550785.
- ^ a b c Ernst, E.; Pittler, M.H. (1 March 2000). "Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials" (PDF). British Journal of Anesthesia 84 (3): 367–371. doi:10.1093/oxfordjournals.bja.a013442. PMID 10793599. Retrieved 6 September 2006.
- ^ Wood, C. (1988). "Comparison of efficacy of ginger with various antimotion sickness drugs". Clin Res Pr Drug Regul Aff 6 (2): 129–36. PMID 11538042.
- ^ Grøntved, A. (1988). "Ginger root against seasickness. A controlled trial on the open sea". Acta Otolaryngol. 105 (1-2): 45–9. doi:10.3109/00016488809119444. PMID 3277342.
- ^ O'Hara, Mary; Kiefer, David; Farrell, Kim; Kemper, Kathi (1998). "A Review of 12 Commonly Used Medicinal Herbs". Archives of Family Medicine 7 (6): 523–536. doi:10.1001/archfami.7.6.523. PMID 9821826.
- ^ Rhode, J.; Fogoros, S.; Zick, S.; Wahl, H.; Griffith, K. A.; Huang, J.; Liu, J. R. (2007). "Ginger inhibits cell growth and modulates angiogenic factors in ovarian cancer cells". BMC Complementary & Alternative Medicine 7: 44. doi:10.1186/1472-6882-7-44. PMC 2241638. PMID 18096028.
- ^ Kim, J. S.; Park, Hye Won; Yang, Jae Heon; Shin, Tae-Yong; Kim, Youn-Chul; Baek, Nam-In; Kim, Sung-Hoon et al. (2008). "Cytotoxic components from the dried rhizomes of Zingiber officinale Roscoe". Archives of Pharmacal Research 31 (4): 415–418. doi:10.1007/s12272-001-1172-y. PMID 18449496.
- ^ Choudhury, D.; Bhattacharya, Abhijit; Chakrabarti, Gopal et al. (2010). "Aqueous extract of ginger shows antiproliferative activity through disruption of microtubule network of cancer cells". Food Chem Toxicol. 48 (10): 2872–2880. doi:10.1016/j.fct.2010.07.020.
- ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. pp. 425–426. ISBN 0-684-80001-2.
- ^ Wood, George Bacon (1867). "Class IX. Sialagogues". A Treatise On Therapeutics, And Pharmacology Or Materia Medica: Volume 2. J. B. Lippincott & Co. Retrieved 2 March 2013.
- ^ Wood, George Bacon (1867). "XV. Ginger. Zingiber. U.S., Br". A Treatise On Therapeutics, And Pharmacology Or Materia Medica Volume 1. J. B. Lippincott & Co. Retrieved 2 March 2013.
- ^ "Ginger NCCIH Herbs at a Glance". NccIH.nih.gov. Retrieved 25 April 2012.
- ^ a b [1] April 11, 2001.
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia.
External links[edit]
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The dictionary definition of ginger at Wiktionary
Media related to Ginger at Wikimedia Commons
Data related to Zingiber officinale at Wikispecies- Zingiber officinale List of Chemicals (Dr. Duke's)
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