Ginger a pungent herb commonly used as a spice and herbal home remedies throughout the world.
Ginger is the root-stock of a plant grown in the East and West Indies, and is scraped before importation. Its odor is due to an essential oil, and its pungent hot taste to a resin.
Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes.
The juice from old ginger roots is extremely potent and is often used as a spice to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread, pumpkin pies and other recipes.
Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale -- a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean.
Fresh ginger should be peeled before cooking. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.
Ginger historically was called "Jamaica ginger"; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA's 'generally recognized as safe' list, though it does interact with some medications, including warfarin. Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.
A variety of uses are suggested for ginger. Tea brewed from ginger is a folk herbal home remedy for colds. Three to four leaves of Tulsi (known across South Asia as a medicinal plant) taken along with a piece of ginger on an empty stomach is an effective cure for congestion, cough and cold. Ginger ale has been recommended to settle the stomach. This spice dissolved in hot water was commonly used to avoid cramps. Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy.
If a piece of the root is chewed it causes a considerable flow of saliva, and an application of powdered Ginger, made with water into paste, against the skin will produce intense tingling and heat. To which it may be spread on paper and applied to the forehead as a means for relieving a headache. People who suffer from lacking energy or vitality would indigestion a solution obtained by steeping or soaking ginger as a substitute for tea.
For a disorder of digestive function characterized by discomfort or heartburn or nausea the root may be powdered in a bowl to crushed or ground: and a heaped teaspoonful of it should be then steep or soak in boiling milk; to be taken when sufficiently cool, for supper or at breakfast.
The dose of the powder is from ten to twenty grains; of the tincture from a third of a teaspoonful to a teaspoonful, in water hot or cold; of the syrup from one to two teaspoonfuls in water. Either preparation is of service to correct diarrhea, and to relieve weakly chronic bronchitis. Also as admirably to correct or rectify chronic constipation through general intestinal sluggishness.
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptively 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, three to four feet high.
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