Ginger

Ginger
Zingiber officinale Roscoe (Ammomum officinale Willd.)
Zingiberaceae Family

Description of Ginger

Ginger is a perennial herbaceous monocotyledonous plant reaching 1–2 m in height, with a reed-like false stem formed by tightly overlapping leaf sheaths. The rhizome is horizontal, tuberous, branched, fleshy, 2–4 cm thick, with adventitious roots at each internode. Leaves alternate, lanceolate to narrowly linear, 15–20 cm long and 1–2 cm wide, with pointed apex, light green, slightly pubescent underneath, with prominent midrib; upper leaves with long sheaths (up to 1 m), lower ones scaly. Flowering stems shorter, 20–30 cm, scaly, bearing apical spike-like inflorescence 4–6 cm long with green or yellowish bracts. Flowers zygomorphic, with membranous calyx-like perianth (three-toothed) and tubular corolla with three lobes; lip (modified stamen) violet-brown or yellow with spots, depending on variety; 6 stamens (outer sterile, one inner fertile); inferior ovary, three-locular. Flowering June–August (rare in cultivation). Fruit a three-locular capsule, rarely formed; in Russia, fruits usually do not develop due to subtropical climate. Seeds oval, faceted, hard-coated, 2–3 mm. Popular varieties: ‘White Ginger’ (mild taste), ‘Yellow Ginger’ (spicy), ‘Jamaican Ginger’ (aromatic).

 

Distribution and Ecology of Ginger

Ginger is unknown in the wild; its origin is associated with South Asia (India, China), where it has been cultivated for over 3000 years. Distributed in tropical and subtropical regions: India, China, Vietnam, Thailand, Indonesia, Malaysia, Philippines, Nigeria, Australia, Jamaica, Brazil, southern Russia (Krasnodar Krai, rarely, without fruiting). Cultivated in greenhouses or open ground in subtropics. Grows in dense, humid, shaded places under tropical forest canopy or tall crops (bananas, palms). Prefers loose, fertile, well-drained soils (pH 5.5–6.5), rich in organic matter, temperatures 20–30 °C, does not tolerate frosts below 0 °C. Requires high humidity (80–90%) and watering 2–3 times/week, but intolerant of water stagnation. Needs 4–6 hours of diffused light. Propagated vegetatively by rhizome segments (5–10 cm, with 2–3 buds), planted in spring. Harvest after 6–10 months (young rhizomes 4–6 months, mature 8–10 months). Grown on one site for 2–4 years, then rotate to avoid soil depletion. Care: weeding, loosening, potassium-phosphorus fertilization, pest protection (spider mites, thrips). Ecologically, ginger enriches soil with organic matter but requires control of fungal infections (fusarium, root rot) in intensive cultivation.

 

Raw Materials from Ginger

The main raw material is rhizomes (rhizoma Zingiberis), rarely essential oil (oleum Zingiberis). Rhizomes dug after 6–10 months (September–February), cleaned of soil, washed, thin roots removed. Young rhizomes used fresh (yield 80–90%), mature dried at 50–60 °C (yield 20–25%). Some peeled of cork layer (peeled ginger—pale grayish, with mealy coating from lime or gypsum), others unpeeled (beige, longitudinally grooved, transversely wrinkled). Raw material: pieces 5–10 cm, flattened, branched, with longitudinal grooves, bristly on break from vascular bundles. Aroma spicy, taste burning. Essential oil obtained by steam distillation (yield 0.25–3%). Quality: moisture <12%, mineral impurities ≤1%, damaged pieces ≤5%. Store fresh rhizomes at 2–5 °C in humid conditions (up to 1 month), dried in cloth bags at <12% humidity (2 years), oil in dark glass at 10–15 °C (3 years). Check for mold and insects (e.g., weevil).

 

Chemical Composition of Ginger

Rhizomes contain: essential oil (0.25–3.5%, including sesquiterpenes: alpha- and beta-zingiberenes up to 70%, zingiberol, cineole, borneol, linalool, geraniol, bisabolene, farnesene, monoterpenes: alpha- and beta-pinene, camphene, δ-3-carene, beta-phellandrene), gingerols (1–3%, burning taste), shogaols, zingerone, methylgingerol, kaempferide, galangin, alpinine, resins, starch (50–60%), sugars (<3%, glucose, fructose), proteins (9%), tannins, flavonoids, minerals (iron 2–3 mg/100g, zinc 0.3–0.5 mg/100g, selenium 0.01–0.02 mg/100g, aluminum), ash (<7.25%). Calorific value: dried rhizomes 300–350 kcal/100 g, fresh 80–100 kcal/100 g.

 

Uses and Benefits of Ginger

Gingerols and shogaols stimulate digestion, reduce nausea, have anti-inflammatory and antispasmodic effects. Essential oil (zingiberenes, cineole) improves appetite, has antibacterial activity against Gram-negative bacteria (anthrax, alpha- and beta-hemolytic streptococci, staphylococci, diphtheria bacillus, pneumococci), weak against tuberculosis bacillus. Ginger used for: poor appetite, dyspepsia, chronic enteritis, stomach ulcers, stomach pains, flatulence, diarrhea, nausea, bronchial asthma, colds, sore throat, headaches (neuralgic and spastic), impotence, edema, urinary retention, against trichomonads, plague prevention. Rhizome powder (0.5–2 g/day) as antitrichomonal and preventive agent. Included in mixtures with spotted orchis (Orchis maculata) to relieve cough and stomach heaviness after heavy meals, against hyperacidity. Tincture in stomach and tonic drops. Externally: infusion for rinses in gingivitis, stomatitis; alcoholic tincture in small doses for oral hygiene; ointment with boric vaseline for hemorrhoids; essential oil in aromatherapy for stress relief.

 

Precautions for Using Ginger

Ginger requires caution due to burning properties (gingerols, shogaols). Dosage: no more than 4 g dried powder or 10 g fresh root/day, otherwise nausea, stomach irritation, diarrhea possible. Some may experience transient nausea after intake. Tinctures (alcoholic) no more than 1–2 tsp/day, diluted with water. External use (oil, compresses) requires allergy test, as essential oil may cause redness or skin burning (apply no longer than 10–15 min). Prolonged inhalation of oil vapors (aromatherapy) may irritate respiratory tracts. Use in hyperacidity or on empty stomach may worsen heartburn. Give to children under 6 with caution (no more than 0.5 g powder).

 

Contraindications for Using Ginger

Ginger contraindicated in: exacerbations of stomach and duodenal ulcers, acute gastritis, pancreatitis, cholecystitis, hepatitis, gallstone disease, hyperacid gastritis, bleedings (gastric, nasal), hypertension (stages 2–3), ginger allergy, pregnancy (3rd trimester) and lactation. External use prohibited in eczema, psoriasis, open wounds. Do not combine with anticoagulants (aspirin, warfarin) due to bleeding risk.

 

Medicinal Recipes with Ginger

1. Powder for digestion. Dissolve 2 g dried ginger powder in 100 ml warm water, drink 30 min before meals. Use once/day for 5–7 days.
   
2. Infusion for loss of appetite. Pour 4 g powder with 200 ml boiling water, infuse 10 min, strain. Drink 50 ml 3 times/day before meals.
   
3. Tea for colds. Boil 1 tsp grated fresh ginger or 0.5 tsp powder in 400 ml water for 5 min, add 1 tsp honey. Drink warm 100 ml 3 times/day.
   
4. Tonic tincture. Pour 150 g grated fresh ginger with 800 ml vodka, infuse 7 days in dark place, strain. Take 1 tsp with water twice/day.
   
5. Compress for headache. Mix 1 tbsp grated ginger with 50 ml warm water, apply to cloth, place on temples for 10 min once/day.
   
6. Rinse for sore throat. Pour 1 tsp ginger powder with 200 ml boiling water, infuse 15 min, strain. Gargle 3 times/day.
   
7. Aromatherapy oil for stress. Add 2–3 drops of ginger essential oil to a diffuser with 100 ml water. Inhale for 10–15 minutes in the evening.
   
8. Massage oil for muscle pain. Mix 5 drops ginger essential oil with 10 ml carrier oil (e.g., jojoba). Massage sore areas for 5–10 minutes.
   
9. Inhalation for nausea. Add 1–2 drops ginger essential oil to a bowl of hot water, inhale vapors under a towel for 5 minutes.
   

 

Cosmetic Uses of Ginger

Ginger used in cosmetology for antioxidant (tannins, essential oil), anti-inflammatory (gingerols), and circulation-stimulating (zingiberol) properties. Suitable for oily skin care, hair, anti-cellulite.

1. Mask for oily skin. Mix 1 tbsp grated fresh ginger with 1 tsp honey and 1 tbsp yogurt. Apply to face for 10 min, rinse. Use weekly.
   
2. Toner for pore tightening. Mix 50 ml ginger infusion (1 tsp powder in 100 ml boiling water, infuse 15 min, strain) with 50 ml water. Wipe face twice/day.
   
3. Anti-cellulite scrub. Mix 2 tbsp ginger powder with 1 tbsp sea salt and 1 tbsp olive oil. Massage problem areas 5 min, rinse. Use weekly.
   
4. Hair mask. Mix 2 tbsp grated ginger with 1 tbsp coconut oil and 1 egg yolk. Apply to hair roots for 20 min, rinse with shampoo. Use 1–2 times/week.
   
5. Bath oil for circulation. Add 5–7 drops ginger essential oil to 1 tbsp base oil (almond), mix into bath water. Soak for 15–20 minutes.
   
6. Anti-dandruff scalp treatment. Blend 3 drops ginger essential oil with 10 ml shampoo, massage into scalp, leave 5 min, rinse.
   

 

Culinary Uses of Ginger

Ginger is a popular spice, used fresh, dried (whole or ground), candied, or preserved in syrup. Applied in cooking, confectionery, baking, beverages, liqueurs. Adds spicy flavor to soups (meat, bean, potato), sauces, rice dishes, meat (pork, duck, ground meat), fish, vegetables, mushrooms, cheeses. Included in ‘Curry’ spice mix.

1. Ginger tea. Brew 1 tbsp grated fresh ginger or 1 tsp powder in 500 ml boiling water, add 1 tbsp honey and lemon slice. Drink warm as beverage.
   
2. Meat sauce. Mix 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp honey, 1 tbsp olive oil. Serve with fried pork or duck.
   
3. Ginger cookies. 1 tsp ginger powder, 200 g flour, 100 g sugar, 100 g butter, 1 egg, 1 tsp baking powder. Knead dough, bake at 180 °C for 10–12 min.
   
4. Candied ginger. Slice 200 g peeled ginger, soak in cold water 2 hours to remove bitterness, cook in syrup (200 g sugar, 200 ml water) 30 min, dry at 50 °C 2 hours.
   
5. Ginger syrup for drinks. Boil 100 g grated ginger in 200 ml water with 150 g sugar 20 min, strain. Use for tea or cocktails.
   

 

Other Properties of Ginger

Essential oil used in perfumery and aromatherapy. Ginger is an ornamental plant for tropical gardens. Rhizomes used as natural insecticide against garden pests.