Ginger is a culinary spice known to add its pungent taste and aroma to whatever dish it is added to. It has a long history as a culinary spice and medicinal herb for thousands of years in Asia, and has been exported to the West thanks to Eastern traders. Since then it has become a staple in most kitchens around the world.
I. History Of Ginger
Ginger or Zangiber officinale in Latin, is an aromatic underground stem or rhizome. This plant has a long history in Asian cuisine for thousands of years. Indigenous to China, it was used as a culinary spice for more than 4,400 years. Its medicinal value was sought after; for more than 2,000 years it has been recognized as a cure against diarrhea, nausea and stomach upset. Its use became widespread in India, under the
Muslim rule, when it was used in preparing meat dishes, and even buttermilk and curd products.
During the time of Roman Empire, ginger was brought by Eastern traders to Rome for its medicinal properties. Even when the
Roman Empire fell, and when Arab merchants controlled the trade of spices and herbs, it was constantly exported to Europe. By
the 16th century the Arabs brought the rhizome to East Africa to plant it there, and introduced it to the Caribbean.
II. Culinary Uses Of Ginger
You may be wondering about the taste and smell of ginger. It has phenylpropanoids (gingerol and zingerone) and diarylheptanoids (gingeroles and shoagoles) - compounds that are responsible for its distinct taste. When cooked, gingerol transforms into zingerone, which has a less pungent, spicy-sweet aroma.
Ginger is a common ingredient when meat dishes are cooked, as it acts as a tenderizer to soften the meat. In the West, ginger acts as a flavoring in baked goodies like ginger cake, ginger biscuits, and in drinks like ginger ale.
II. Health Benefits Of Ginger
Modern medical science has proven its efficacy in treating nausea and motion sickness. In one study, for example, 80 novice sailors prone to motion sickness were made to take powdered ginger. The subjects showed significant reduction in cold sweating and in vomiting.
It is also seen as a more effective aid for pregnancy-related nausea and vomiting compared to placebo. In one large study composed of 70 pregnant women with severe vomiting and nausea, those who took 1 g of ginger each day had reported less vomiting and being less nauseous, against those who took placebo.
Ginger contains antioxidants. Antioxidants are found in certain food like garlic, green tea, coffee, red wine and apples.
These are responsible for fighting free radicals which naturally occur inside the body, and which contribute to the development of health problems such as heart disease and cancer.
Aside from that, it acts as a natural anti inflammatory in health problems like arthritis, ulcerative colitis, bursitis and bronchitis.
While no major side effects are associated with taking ginger as a medicinal herb, caution is advised to those with gallstones. Consult your physician first before taking it.
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