Sunday, 14 June 2009


English Name: Ginger
Common Indian Name (Hindi): Adrak

  • Ginger is the rhizome of the perennial plant Zingiber officinale in the family Zingiberaceae. It is commonly used as a cooking spice throughout the world.
  • The pungent taste of ginger is due to nonvolatile pheylpropanoid derived compounds, particularly gingerols and shogaols. The latter are formed from the former when ginger is dried or cooked. Zingerone is also produced from gingerols during this process, and it is less pungent and has a spicy-sweet aroma.
  • There is less convincing evidence to support claims that ginger is an antioxidant, with cancer preventing properties, or that it has anti-inflammatory benefits in arthritis. In large amounts, it appears to inhibit platelet aggregation.
  • Ginger has a sialagogue action, stimulating the production of saliva.
  • Fresh ginger comes in young and mature forms. Young ginger has mild flavor and has a pale, thin skin that requires no peeling. The skin of mature ginger on the other hand is tough which requires peeling to get to the fibrous flesh.
  • Ginger aids in digestion and cures digestion related problems. It is helpful in diarrhea and stomach cramping. It is effective against nausea related to both motion sickness and morning sickness.
  • Ginger helps in relieving pain and reduce inflammation. It reduces arthritis, rheumatism and muscle spasms.
  • Ginger also circulates the blood, removes toxins, cleanse the bowels and kidneys.
  • It also aids in all the skin related problems.
  • It is said that it also aid in the treatment of asthma, bronchitis and other respiratory problems.

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