Ginger - Its Role In History
For many centuries, ginger plays a vital role in Chinese medicine. In fact, it is close in rank to Camellia sinensis or green tea, ginseng, and Dong Quai or Angelica. Ginger is even mentioned in one of the writings of Confucius. Likewise, the Moslem Koran makes ample mention of it, indicating that it was known in Arab countries as far back as 650 A.C.
Ginger was one of the earliest spices known in Western Europe and it was used since the ninth century. The herb became so popular in Europe that at one time, it was included in every table setting, joining the ranks of salt and pepper. As common article in medieval and renaissance trade, ginger was one of the spices used to battle against the Plague.
In nineteenth century England, barkeepers of pubs and taverns put out small containers of ground ginger which costumers will then use to sprinkle into their beer - the origin of ginger ale. And in order to "gee up" a lazy horse, Sussex farmers apply a pinch of ginger to the animal's backside, a truly time-honored practice.
The Plant
Ginger is often mistaken for a "root", hence the term "ginger root." Actually, that golden part of the plant is a rhizome. The plant is indigenous to southern China. When the Chinese commenced trade with people from neighboring islands, they brought the plant with them. Thus, the cultivation of ginger spread to the Spice Islands and other parts of Asia, and subsequently to West Africa and to the Caribbean. Today, India is the main producer and exporter of this hot-tasting spice.
Extracts of ginger are used in foods, condiments, baked confections, candies, beverages, cosmetics, and perfumes. And it is common to products containing this plant in many supermarkets for use in food preparation or as an herbal medicine. In China, a type of ginger is produced that is particularly suited for confectionery. Japanese ginger lacks the typical aroma. Pickled ginger called gari or sushoga is always used as a condiment for sushi. In general, products made from this plant vary considerably in taste, pungency, and smell.
Medicinal Properties
Ginger contains many substances that are indicative of its medicinal value. It contains compounds, called phenolic compounds and sesquiterpenes. Gingerols and shogaols are examples of phenolic compounds. These two are the main chemicals that give ginger that pungent flavor without being volatile. The results of recent studies have suggested the plant is valuable as an anti-emetic, which means that it could stop such ailments as nausea and vomiting. Concering the use of this plant to stop nausea associated with pregnancy, more scientific evidence is needed.
The many antioxidants found in ginger are said to help prevent cancer and many other ailments. Antioxidants are the compounds that keep harmful substances such as free radicals from passing through cell membranes. The free radicals are the main culprit in illnesses and diseases. |
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