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{{otheruses}}
{{distinguish|ginseng}}
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{{taxobox
|name = ''Zingiber officinale''
|image = Koeh-146.jpg
|status = secure
|regnum = [[Plantae]]
|unranked_divisio = [[Angiosperms]]
|unranked_classis = [[Monocots]]
|unranked_ordo = [[Commelinids]]
|ordo = [[Zingiberales]]
|familia = [[Zingiberaceae]]
|genus = ''[[Zingiber]]''
|species = '''''Z. officinale'''''
|binomial = ''Zingiber officinale''
|binomial_authority = [[Roscoe]]<ref>
{{cite web
|url=http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?42254
|title=Zingiber officinale information from NPGS/GRIN
|publisher=www.ars-grin.gov
|accessdate=2008-03-03
|last=
|first=
}}
</ref>
|}}

'''Ginger''' is a [[spice]] which is used for cooking and is also consumed whole as a delicacy or medicine. It is the [[rhizome|underground stem]] of the [[Zingiber|ginger plant]], ''Zingiber officinale''.

The ginger plant has a long history of cultivation, having originated in [[Asia]] and is grown in [[India (disambiguation)|India]], [[Southeast Asia]], [[West Africa]] and the [[Caribbean]].<ref name="origin">{{cite web | url = http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=15 | title = Spices: Exotic Flavours & Medicines: Ginger | accessdate = 2007-08-08 }}</ref>

== Chemistry ==
The characteristic odor and flavor of ginger root is caused by a mixture of [[zingerone]], [[shogaol]]s and [[gingerol]]s, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the [[motility]] of the [[gastrointestinal tract]] and have [[analgesic]], [[sedative]], [[antipyretic]] and [[antibacterial]] properties.<ref>{{cite journal | last = MD O' Hara | first = Mary | coauthors = & MSt; David Kiefer, MD; Kim Farrell, MD; Kathi Kemper, MD, MPH | year = 1998 | title = A Review of 12 Commonly Used Medicinal Herbs | journal = Archives of Family Medicine | issue = 7 | pages = 523–536 | url = http://archfami.ama-assn.org/cgi/content/full/7/6/523 | format = HTML | accessdate = 2007-08-06 | pmid = 9821826 | doi = 10.1001/archfami.7.6.523 | volume = 7 }}</ref>

[[Image:ginger-section.jpg|thumb|left|Ginger section]]
Ginger contains up to three percent of a fragrant [[essential oil]] whose main constituents are [[sesquiterpene|sesquiterpenoids]], with [[zingiberene|(-)-zingiberene]] as the main component. Smaller amounts of other sesquiterpenoids ([[sesquiphellandrene|β-sesquiphellandrene]], [[bisabolene]] and [[farnesene]]) and a small [[monoterpenoid]] fraction ([[phellandrene|β-phelladrene]], [[cineol]], and [[citral]]) have also been identified.

The pungent taste of ginger is due to nonvolatile [[phenylpropanoid]]-derived compounds, particularly [[gingerol]]s and [[shogaol]]s, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.<ref name="harold"> [[Harold McGee|McGee, Harold]] (2004). ''On Food and Cooking: The Science and Lore of the Kitchen'' (2nd ed.). New York: Scribner pp. 425-426.</ref> Ginger is also a minor chemical irritant, and because of this was used as a horse [[suppository]] by pre-[[World War I]] mounted regiments for [[feaguing]].

Ginger has a [[sialagogue]] action, stimulating the production of [[saliva]], which makes swallowing easier.

== Usage ==
=== Culinary uses ===
{{nutritionalvalue | name=Ginger root, raw | kJ=80 | protein=1.82 g | fat=0.75 g | carbs=17.77g | fiber=2 g | | sugars=1.7 g | iron_mg=0.6 | calcium_mg=16 | magnesium_mg=43 | phosphorus_mg=34 | potassium_mg=415 | zinc_mg=0.34 | vitC_mg=5 | pantothenic_mg=0.203 | vitB6_mg=0.16 | folate_ug=11 | thiamin_mg=0.025 | riboflavin_mg=0.034 | niacin_mg=0.75 | right=1 | source_usda=1 }}
[[Image:ARS ginger.jpg|thumb|right|25.4-pound ginger "root"]]
[[Image:Gari ginger.jpg|right|thumb|Pickled ginger]]
Young ginger [[rhizomes]] 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. They can also be stewed in boiling water to make ginger tea, to which [[honey]] is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a [[spice]] in [[Indian cuisine|Indian recipes]] and [[Chinese cuisine]] to [[flavor]] dishes such as [[seafood]] or [[Goat#Meat|mutton]] and [[vegetarian cuisine|vegetarian recipes]]. Powdered dry ginger root (ginger powder) is typically used to spice [[gingerbread]] and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a [[flavoring]] for [[cookie]]s, [[cracker (food)|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 eaten. 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.

==== Regional uses ====
In [[India]], ginger is called "Aadu", in [[Gujarati language|Gujarati]], "Shunti" in the [[Kannada language]] of [[Karnataka]], ''Allam '' (అల్లం) in [[Telugu language|Telugu]], ''Inji'' in [[Tamil language|Tamil]] (இஞ்சி) and [[Malayalam]], ''Alay'' in [[Marathi]], ''"Aduwa"'' in [[Nepali language|Nepali]], and ''Adrak'' in [[Hindi]] and [[Urdu]]. Fresh ginger is one of the main spices used for making [[pulse (legume)|pulse]] and [[lentil]] curries and other vegetable preparations. It is used fresh to spice tea especially in winter. Ginger powder is also used in certain food preparations particularly for expecting women and feeding mothers, the most popular one being ''Katlu'' which is a mixture of gum resin, [[ghee]], nuts, and sugar.

In [[South India]], ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied or crystallized ginger (ginger cured with sugar) is also common. Additionally, in [[Tamil Nadu]], especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice or vinegar, salt, and tender green [[chili peppers]]. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours. Ginger is also added as a flavoring in [[tea]]. Dried ginger ("sukku" சுக்கு) is used in tea or coffee and also in siddha medicine.

In [[Bangladesh]], ginger is called ''Aadha'' and is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic.

In [[Burma]], ginger is called "gyin". It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called ''gyin-thot'', which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.

In [[Indonesia]] a beverage called Wedang Jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called ''jahe'' or ''djahe'', as a frequent ingredient in local recipes.

In [[Southeast Asia]], the flower of the [[Etlingera eliator|Torch Ginger (Etlingera eliator)]] is used in cooking. The unopened flower is known in the [[Malay language]] as Bunga Kantan, and is used in salads and also as garnish for sour-savory soups, like [[Laksa|Assam Laksa]].

In [[China]], sliced or whole ginger root is often paired with savory dishes such as fish. However, candied ginger is sometimes a component of [[Chinese candy boxes]], and a herbal tea can also be prepared from ginger.

In [[Japan]], ginger is pickled to make [[beni shoga]] and [[Gari (ginger)|gari]] or grated and used raw on [[tofu]] or [[noodles]]. It is also made into a candy called shoga no [[Sugar|sato]][[Tsukemono|zuke]].

In the traditional [[Cuisine of Korea|Korean]] [[kimchi]], ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process.

In [[Western cuisine]], ginger is traditionally used mainly in sweet foods such as ginger ale, [[gingerbread]], [[ginger snaps]], [[Parkin (cake)|ginger cake]] and [[ginger biscuits]]. A ginger-flavored [[liqueur]] called [[Canton (liqueur)|Canton]] is produced in [[Jarnac]], [[France]]. Green [[ginger wine]] is a ginger flavored wine produced in the [[United Kingdom]], traditionally sold in a green glass bottle. Ginger is also used as a [[spice]] added to hot [[coffee]] and [[tea]].

In the Caribbean, ginger is a popular spice for cooking, and making drinks such as ''sorrel'', a seasonal drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger as well.

In the island of [[Corfu]], [[Greece]], they produce a traditional drink called ''τσιτσιμπύρα'' (tsitsimpira), a type of [[ginger beer]]. The people of Corfu and the rest of the Ionian islands picked up the drink from the british, during the british occupation of the islands.

In [[Arabic]], ginger is called ''zanjabil'' and in some parts of the [[Middle East]] ginger powder is used as a spice for coffee.

In the [[Ivory Coast]], ginger is ground and mixed with orange, pineapple and lemon to produce a juice called [[Nyamanku]].

=== Medicinal uses ===

The medical form of 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 [[Food and Drug Administration|FDA]]'s '[[generally recognized as safe]]' list, though it does [[drug interaction|interact]] with some [[medication]]s, including [[warfarin]]. Ginger is [[contraindication|contraindicated]] in people suffering from [[gallstone]]s as the herb promotes the release of [[bile]] from the [[gallbladder]].<ref>{{cite web | last = Al-Achi | first = Antoine | url = http://www.uspharmacist.com/oldformat.asp?url=newlook/files/Comp/ginger2.htm&pub_id=8&article_id=772 | title = A Current Look at Ginger Use | accessdate = 2007-08-02 }}</ref> Ginger may also decrease joint pain from [[arthritis]], though studies on this have been inconsistent, and may have [[Anticoagulant|blood thinning]] and [[cholesterol]] lowering properties that may make it useful for treating [[heart disease]].<ref name = UMMC>{{cite web | title = Ginger | author = University of Maryland Medical Centre | url = http://www.umm.edu/altmed/ConsHerbs/Gingerch.html | accessdate = 2007-08-02 | date = 2006 }}</ref>

==== Diarrhea ====

Ginger compounds are active against a form of [[diarrhea]] which is the leading cause of infant death in developing countries. [[Zingerone]] is likely to be the active constituent against enterotoxigenic [[Escherichia]] coli heat-labile enterotoxin-induced diarrhea.<ref>{{cite journal
| first = Jaw-Chyun
| last = Chen
| authorlink =|
| coauthors = Li-Jiau Huang, Shih-Lu Wu, Sheng-Chu Kuo, Tin-Yun Ho, Chien-Yun Hsiang
| year = 2007
| month = |
| title = Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhoea in Mice
| journal = Journal of Agricultural and Food Chemistry
| volume = 55
| issue = 21
| pages = 8390–8397
| id =|
| doi =10.1021/jf071460f
}}</ref>

==== Nausea ====
Ginger has been found effective in multiple studies for treating [[nausea]] caused by [[seasickness]], [[morning sickness]] and [[chemotherapy]],<ref>{{cite journal | last = Ernst | first = E. | coauthors = & Pittler, M.H.| year = 2000 | title = Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials | journal = British Journal of Anesthesia | volume = 84 | issue = 3 | pages = 367–371 | url = http://bja.oxfordjournals.org/cgi/reprint/84/3/367 | format = PDF | accessdate = 2006-09-06 | pmid = 10793599 }}</ref> though ginger was not found superior over a [[placebo]] for post-operative nausea.

==== Folk medicinal uses ====
A variety of uses are suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Three to four leaves of [[Tulsi]] taken along with a piece of ginger on an empty stomach is an effective cure for congestion, cough and cold.{{Fact|date=March 2009}} [[Ginger ale]] and [[ginger beer]] have been recommended as "stomach settlers" for generations in countries where the beverages are made, and ginger water was commonly used to avoid heat [[cramp]]s in the [[United States|US]]. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or [[ibuprofen]].<ref name = UMMC/> Research on rats suggests that ginger may be useful for treating [[diabetes]].<ref name=ahpg >{{cite journal | last = Al-Amin | first = Zainab M. ''et al.'' | authorlink = | coauthors = | title = Anti-diabetic and hypolipidaemic properties of ginger (Zingiber officinale) in streptozotocin-induced diabetic rats | journal = British Journal of Nutrition | volume = 96 | issue = | pages = 660–666 | publisher = Cambridge University Press | location = | date = 2006 | url = http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=928716 | doi = 10.1079/BJN20061849 | id = | accessdate = 5 November | accessyear = 2007| doi_brokendate = 2008-06-25 }}</ref><ref name=egdn>{{cite journal | last = Afshari | first = Ali Taghizadeh ''et al.'' | authorlink = | coauthors = | title = The effect of ginger on diabetic nephropathy, plasma antioxidant capacity and lipid peroxidation in rats | journal = Food Chemistry | volume = 101 | issue = 1 | pages = 148–153 | publisher = Elsevier | location = | date = 2007 | url = | doi = 10.1016/j.foodchem.2006.01.013 | id = | accessdate = 5 November | accessyear = 2007 }}</ref>

;Local uses
[[Image:Ginger Powder.JPG|right|thumb|A pack of ginger powder]]
In the [[Western culture|West]], powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use.

* In [[Burma]], ginger and a local sweetener made from palm tree juice (Htan nyat) are boiled together and taken to prevent the flu.
* In [[China]], a drink made with sliced ginger cooked in sweetened water or a [[cola]] is used as a folk medicine for the [[common cold]].<ref>{{cite web | last = Jakes | first = Susan | date = 2007-01-15 | url = http://time-blog.com/china_blog/2007/01/the_beverage_of_champions_1.html | title = Beverage of Champions | accessdate = 2007-08-02 | source = Times on-line}}</ref>
* In [[Democratic Republic of the Congo|the Congo]], ginger is crushed and mixed with [[mango]] tree sap to make [[tangawisi juice]], which is considered a [[Panacea (medicine)|panacea]].
* In [[India]], ginger is applied as a paste to the temples to relieve headache and consumed when suffering from the common cold, people use ginger for making tea, in food etc.
* In [[Indonesia]], a type of ginger known as '''Jahe''' is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and controlling poor dietary habits.
* In the [[Philippines]] a traditional health drink called "salabat" is made for breakfast by boiling chopped ginger and adding sugar; it is considered good for a sore throat.
* In the [[United States]], ginger is used to prevent [[motion sickness|motion]] and [[morning sickness]]. It is recognized as safe by the [[Food and Drug Administration]] and is sold as an unregulated [[dietary supplement]].

==Reactions==
Allergic reactions to ginger generally result in a [[rash]], and although it's generally recognized as safe, ginger can cause [[heartburn]], bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had [[ulcers]], inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger.<ref name = Mayo>{{cite web | url = http://www.mayoclinic.com/health/ginger/NS_patient-ginger | author = Mayo Clinic | title = Drugs & Supplements: Ginger (Zingiber officinale Roscoe) | accessdate = 2007-08-02 | date = 2006-05-01 }}</ref> Ginger can also adversely affect individuals with [[gallstones]].<ref name = UMMC/><ref name = Mayo/> There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.<ref name = Mayo/>

==Horticulture==
[[Image:gingerfield.jpg|thumb|right|Ginger field]]
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptivity 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.

Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and scraped, in order to kill it and prevent sprouting. Scalding, applied generally to the older and poorer roots, produces Black Ginger; washing and scraping gives White Ginger. The natural color of the "white" scraped ginger is a pale buff; it is often whitened by bleaching or liming, but this generally reduces its value.

==Production trends==
<!-- [[Image:2005ginger.PNG|thumb|right|Ginger output in 2005]] -->
India, with over 30% of the global share, now leads in global production of ginger, replacing China, which has slipped to the second position (~20.5%), followed by Indonesia(~12.7%), Nepal(~11.5%) and Nigeria(~10%).

{| border="1" cellpadding="3" cellspacing="0" width="70%" class="wikitable" align=left style="clear:left"
! colspan=5|Top Ten Ginger Producers — 11 June 2008
|-
! bgcolor="#DDDDFF" width="25%" | Country
! bgcolor="#DDDDFF" width="15%" | Production ([[Tonne]]s)
! bgcolor="#DDDDFF" width="10%" | Footnote
|-
| {{IND}} || align=right |420000 || align=right | F
|-
| {{PRC}} || align=right |285000 || align=right | F
|-
| {{IDN}} || align=right |177000 || align=right | F
|-
| {{NEP}} || align=right |158905 || align=right |
|-
| {{NGA}} || align=right |138000 || align=right | F
|-
| {{BAN}} || align=right |57000 || align=right | F
|-
| {{JPN}} || align=right |42000 || align=right | F
|-
| {{THA}} || align=right |34000 || align=right | F
|-
| {{PHI}} || align=right |28000 || align=right | F
|-
| {{LKA}} || align=right |8270 || align=right |
|-
| bgcolor=#cccccc| '''{{flag|World}}'''
| bgcolor=#cccccc align=right | '''1387445'''
| bgcolor=#cccccc align=right | '''A'''
|-
|colspan=5 style="font-size:.7em"|No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate(may include official, semi-official or estimates);<br>
Source: [http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision]
|}
{{-}}

== Similar species ==
[[Myoga]] (''Zingiber mioga'' Roscoe) appears in [[Japanese cuisine]]; the flower buds are the part eaten.

Another plant in the ''Zingiberaceae'' family, [[galangal]], is used for similar purposes as ginger in [[Thai cuisine]]. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (''[[Boesenbergia rotunda]]''), or Chinese ginger or the Thai ''krachai'', is used in cooking and medicine.

A [[dicotyledon]]ous native species of eastern [[North America]], ''[[Asarum canadense]]'', is also known as "[[wild ginger]]", and its root has similar aromatic properties, but it is not related to true ginger. The plant also contains [[aristolochic acid]], a [[carcinogen]]ic compound.

== References ==
{{reflist}}

{{Grocers}}
==External links==
{{commonscat|Ginger}}
{{wikispecies|Zingiber officinale}}
* [http://www.theepicentre.com/Spices/ginger.html Ginger] from The Encyclopedia of Spices
* [http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html Health benefits of ginger]
* [http://www.umm.edu/altmed/ConsHerbs/Gingerch.html Medicinal uses of ginger]
*[http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=1078 ''Zingiber officinale'' List of Chemicals (Dr. Duke's)]

{{Herbs & spices}}
{{Medicinal herbs & spices}}

[[Category:Anti-inflammatory agents|*]]
[[Category:Medicinal plants]]
[[Category:Spices]]
[[Category:Zingiberaceae]]
[[Category:Tamil words and phrases]]

[[ar:زنجبيل]]
[[az:Zəncəfil]]
[[zh-min-nan:Kiuⁿ]]
[[br:Jinjebr]]
[[bg:Джинджифил]]
[[ca:Gingebre]]
[[cs:Zázvor (koření)]]
[[cy:Sinsir]]
[[da:Ægte Ingefær]]
[[de:Ingwer]]
[[es:Zingiber officinale]]
[[eo:Zingibro]]
[[fa:زنجبیل]]
[[fr:Gingembre]]
[[gl:Xenxibre]]
[[ko:생강]]
[[hsb:Lěkarski jumbjer]]
[[hr:Đumbir]]
[[id:Jahe]]
[[it:Zingiber officinale]]
[[he:זנגביל]]
[[jv:Jaé]]
[[pam:Laya]]
[[kn:ಶುಂಠಿ]]
[[lt:Tikrasis imbieras]]
[[hu:Gyömbér]]
[[ml:ഇഞ്ചി]]
[[ms:Halia]]
[[nl:Gember]]
[[ja:ショウガ]]
[[no:Ingefær]]
[[nrm:Gengivre]]
[[pl:Imbir lekarski]]
[[pt:Gengibre]]
[[ro:Ghimbir]]
[[ru:Имбирь]]
[[scn:Gènciru]]
[[simple:Ginger]]
[[sk:Ďumbier (korenie)]]
[[sl:Ingver]]
[[sr:Ђумбир]]
[[su:Jahé]]
[[fi:Inkivääri]]
[[sv:Ingefära]]
[[tl:Luya]]
[[ta:இஞ்சி]]
[[th:ขิง]]
[[tr:Zencefil]]
[[uk:Імбир садовий]]
[[vls:Gember]]
[[zh-yue:薑]]
[[zh:薑]]

Revision as of 00:04, 12 March 2009

See Matt Stromberg

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