Talk:Ginger

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A note on how ginger is consumed

It seems to me that some editors are concerned about the safety of ginger. I just want to provide some information that I know.

I think how ginger is consumed varies greatly among different cuisines. For example in Europe, there is gingerbread. In Indonesia there’s ginger candy (Ting Ting Jahe). In China, people consume it almost every day. However, they only have a SMALL amount of it each time (no more than a spoonful I think), mostly when shredded (e.g. with steamed fish) or minced (e.g. as dipping sauce of white cut chicken). In stir-fry (chao) dishes, ginger is sliced and put into a wok with heated oil before other ingredients are added, but the slices are usually NOT consumed, they are added just for the flavour. Sometimes ginger is used to make soup as well, but again, it’s added for the flavour (or fragrance) only and is not consumed. And I think very few Chinese will consider ginger as a “medicine”. It’s treated as a food, and maybe sometimes as a functional food (e.g. when someone says “I’m bloated.”, a friend may say “have some ginger egg soup and see if it helps.”), but no one will take ginger as a “dietary supplement”. So no Chinese will consider ginger “unsafe” IMHO. They just won’t think about it’s “safety”. They have it in every meal from childhood. Thus for them (and probably most Asian as well?) perhaps it’s very strange when someone described ginger as “safety has not been demonstrated”… --Dustfreeworld (talk) 14:41, 3 October 2023 (UTC)[reply]

Appreciate your interest in sharing "some information that [you] know," but please keep in mind that we cannot use that information in any direct way. Doing so would represent original research, which we as Wikipedia editors are prohibited from engaging in here. It would be better if you can share a published, reliable source that makes the same or similar observations. General Ization ^Talk 20:22, 2 October 2023 (UTC)[reply]

I think you would be interested in this:

Talk:Ginger#Erratum Noted, Needing Revision

Thanks. --Dustfreeworld (talk) 21:05, 2 October 2023 (UTC)[reply]

Cultigen or not?

I find it unlikely that the plant does not exist in the wild. If it does, then not a cultigen. Have those that claim it's a cultigen exhaustively surveyed the millions of acres of maritime jungle along the coasts of Maritime SE Asia? I doubt it. I have no doubt that even a cursory check of these forests would reveal plenty of zinziber types. 2001:8003:1D9E:9400:AC0B:3D17:197F:513D (talk) 07:23, 21 June 2024 (UTC)[reply]

That's not what cultigen means. And the article goes by what the sources say. If there are sources that dispute it, please cite them. --Escape Orbit ^(Talk) 15:52, 21 June 2024 (UTC)[reply]

Image

I added an image to show how ginger is consumed in steamed dishes. It also shows the typical amount in each meal. --Dustfreeworld (talk) 18:53, 16 July 2024 (UTC)[reply]

Semi-protected edit request on 24 October 2024

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Change the plain text mention of the Gribshunden ship under the history section to a hyperlink of the extensive wikipedia page about the ship: https://wiki.riteme.site/wiki/Gribshunden SaintlyFish (talk) 05:58, 24 October 2024 (UTC)[reply]

Done Thank you for the suggestion! Thebiguglyalien (talk) 06:30, 24 October 2024 (UTC)[reply]

Semi-protected edit request on 17 December 2024

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Change the spelling of sialagogue to sialogogue in mention under the horticulture section per linked article spelling: https://wiki.riteme.site/wiki/Sialogogue Done LizardJr8 (talk) 02:24, 18 December 2024 (UTC)[reply]

Early use of ginger

Could someone who can please add some information on archaeological evidence of early ginger use:

Ginger starch granules have been identified in Chinese Neolithic globular jars dating to the 8th millennium BCE in association with plants assumed to be used to make an early alcoholic drink, namely broomcorn millet, Job's tears, rice, and snake gourd.

Reference: Liu, L., Wang, J., Levin, M.J., Sinnott-Armstrong, N., Zhao, H., Zhao, Y., Shao, J., Di, N. and Zhang, T.E., 2019. The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China. Proceedings of the National Academy of Sciences, 116(26), pp.12767-12774. SJunglas (talk) 13:56, 29 November 2024 (UTC)[reply]