The genius of ginger

Ginger has a rich history in culinary and medicinal traditions. I explore its history, chemistry and pharmacology. I also share my favorite recipe for a cup of ginger tea!

Feb 23, 2023

Ginger has been highly regarded throughout history as a potent remedy and was commonly used in household folk medicines. The wealth and diversity of chemicals present in ginger are responsible for its taste, aroma, and healing properties.

Origins of ginger

The ginger plant (scientific name: Zingiber officinale in the Zingiberaceae family) is a perennial herb thought to originate in India. Ginger’s underground rhizomes are the most commonly used part in food and medicine. The rhizomes have thick tuberous lobes with a yellowish-brown to pale buff external surface, and when peeled, they reveal a pale yellow to white-colored flesh with an aromatic scent.

Ginger’s use in China dates back to at least 500 BCE and was recorded by Confucius. The trade of ginger began with maritime circulation throughout India, China, and Indochina, and by the 8^th century AD, it was commonly traded throughout the Mediterranean. Ginger was well known in Europe by the 11^th century AD, where the Greeks and Romans considered it a favorite spice, second only to black pepper.

Ginger has long been incorporated into folklore. You may be familiar with the children’s folktale of the Gingerbread man. The origins of gingerbread may date back to the ancient Greeks. Gingerbread became popular in Europe under Henry VIII’s recommendation to consume ginger in preventive measures against the plague. Another interesting example of the cultural relevance of ginger is the Red Egg and Ginger party in China. Newborns are traditionally welcomed with a special celebration, and this often include “announcement packages” of red-dyed hard-boiled eggs and ginger root.

How it’s grown

Ginger plants are propagated by planting rootstalk cuttings, and the rhizomes are harvested at different stages, depending on their intended use. "Green ginger" is harvested before five months have passed since sowing, while "dry ginger" is harvested between 7-8 months after planting. Green ginger is most commonly used as a preservative, while the older dry ginger is more frequently used in food preparation, such as in baking and cooking. Today, ginger is commercially grown in at least 34 countries across Asia, Africa, the Americas, and Oceania.

Medicinal history

Ginger and its botanical relatives have played a significant role in traditional medicine for thousands of years, particularly in Asian medical systems like Ayurveda and Traditional Chinese Medicine. Ginger is commonly used as a carminative and digestive stimulant across medical traditions, aiding in reducing gas and bloating.

In Ayurvedic medicine, ginger is referred to by many Sanskrit names, most notably Ardrak. It is used to balance the three doshas, or energies of health, in various systems of the body. Ginger is used both internally and externally in Ayurvedic practices. Externally, ginger is prepared as a paste with milk or water to reduce colds and swelling in young children, and ginger powder and oil are used in massage therapy to alleviate chills, cold, stiffness, swelling, and hypothermia. Ginger's "hot" aroma and flavor complement its balancing action against "cold" in Ayurvedic medicine.

Internally, ginger is believed to act as a nerve stimulant, improving impulse transmission and relieving pain in the nervous system. Ayurvedic practitioners use ginger prepared with honey to treat asthmatic bronchitis, hiccups, coughs, and respiratory colds.

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Ginger’s chemistry

The unique spiciness and flavor of ginger can be found in the from fresh or dried ginger root; the fleshy rhizome is first washed and peeled, then sliced, grated, or cooked whole. Ginger pickled in sweet vinegar is a common palette-cleanser in Asia, accompanying meals such as sushi, while crystallized or preserved ginger is consumed as a confectionary treat.

Ginger’s chemical makeup differs depending on the ginger variety and whether the rhizomes are fresh or dried. Fresh ginger has gingerols that turn into shogaols when dried, which also have a pungent taste. The active medicinal components are gingerols and shogaols, and ginger also contains fats, waxes, carbohydrates, vitamins, minerals, and zingibain, a proteolytic enzyme. The essential oil of ginger has over 50 volatile components that create its aroma. Ginger’s pungent constituents like gingerols, shogaols, paradols, gingerdiols, and gingerones are responsible for its hot taste.

Pharmacological activity

Many studies have been performed on ginger root, revealing two interesting pharmacological activities of the plant:

Anti-inflammatory: The gingerols and shogaols found in ginger inhibit pathways involved in inflammation, exhibiting anti-inflammatory properties. Gingerdiones and shogaols mimic non-steroidal anti-inflammatory drugs in cell-based studies. Ginger also has antioxidant properties, containing many potent antioxidant compounds, which may help reduce oxidative stress in the body. These findings suggest that ginger may be beneficial in reducing inflammation and oxidative stress.
Anti-nausea: Ginger's ability to reduce nausea has been well-studied, both in lab and animal studies, as well as in clinical trials. It acts on various physiological pathways in the gut and has been found to be effective in reducing nausea caused by pregnancy, drugs, and motion sickness. Consuming 1 gram of ginger powder daily has been shown to alleviate nausea. In pregnant women, ginger has been found to be more effective than vitamin B6 or a placebo in reducing nausea severity.

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Is it safe?

Ginger root is generally recognized as safe (GRAS). However, pregnant women are advised to use caution and consult with their doctor before taking it as more research is needed on its effects during pregnancy. Several studies have confirmed the low toxicity of ginger and its chemical components. Minor adverse effects such as heartburn, mild diarrhea, and throat irritation have been reported. Only extremely high doses of ginger have been shown to cause potentially dangerous toxic effects.

There is some conflicting evidence regarding ginger's effects on blood thinning, particularly with warfarin. However, no significant interaction has been found between ginger and warfarin. While rare cases of bleeding have been reported with ginger use, caution should be exercised when using ginger in combination with other blood-thinning medications like aspirin. It is always advisable to consult with a healthcare provider before taking any new supplements or medications.

Recipe for ginger tea

One of my preferred ways to enjoy ginger is through ginger tea. This is one of the simplest teas to make and a household favorite for my family! To make ginger tea, I simply slice up fresh ginger root and steep it in hot water for 5-8 minutes. You can strain the root bits out before drinking or not—it is up to personal preference. I sometimes add a squeeze of lemon and a drizzle of honey to enhance the flavor. Not only is it delicious, but ginger tea can also help soothe an upset stomach or alleviate nausea.

If you’d like a stronger brew, you can also add the sliced, chopped, or grated ginger (1 tbsp. per cup of water) to a sauce pan. Add water and bring it to a boil, then reduce heat to simmer 5-10 minutes. Strain and add honey and a slice of lemon (or lemon juice) per personal preference. This method is super handy for making a larger batch to store in the fridge and reheat upon use.