Ginger (Zingerber officinale) rhizome has been cultivated for medicinal and culinary purposes since earliest times.
Ginger is a warming herb that is expectorant, increases perspiration, improves digestion and liver function, controls nausea, vomiting and coughing, stimulates the circulation, relaxes spasms and relieves pain. Internally it is used for motion sickness, nausea, morning sickness, indigestion, colic, abdominal chills, colds, coughs, influenza and peripheral circulatory problems. Not given to patients with inflammatory skin complaints, ulcers of the digestive tract or high fever. Externally used for spasmodic pain, rheumatism, lumbago, menstrual cramps and sprains.
Fresh, young rhizomes (green ginger) are eaten raw, preserved in syrup, and candied; also used in curries, chutneys, pickles, meat and fish dishes, soups and marinades. Dried, ground ginger gives flavour to cakes, biscuits and sauces.
Taste and Aroma
Sweet, pungent and aromatic.