Ginger Information

Ginger root, Jiang

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Most Common Name:Ginger
Botanical Name:Zingiber Officinale
Also Known As (other names):Jiang

Native to Asia this plant is now grown all over the world.

Its uses are varied. The roots are candied, roots or rhizomes are used in Asia for cooking and it is widely used as a herbal medicine.

The medicinal use of this herb goes back 5000 years in Indian and Chinese history. It has been used in the Middle East for two to three thousand years not only for medicinal purposes but also as a sought after sweet made with sugar an honey. In England Ginger Beer was originally made to aid indigestion but soon was drank for its taste alone.

The rhizome, or root, is harvested - mostly immediately after the leaves die off in autumn.

It is used for, or in treatment of:

AsthmaDigestive aidBronchitis
InflammationNauseaBlood circulation
Ulcers Weight lossMotion sickness


Administered as:

Fresh rootPowderA Candy

What is?

A CompressA DecoctionA Herbal VinegarA Fluid Extract
An InfusionAn OintmentA PoulticeA Powder
A SalveA SyrupA TeaA Tincture


Constituents (i.e. what has been reported to be in this herb):

Volatile oil - see Ginger Essential Oil


Responsible for the aroma and distinctive taste of Ginger this phenolic arylakanone has been researched due to its apparent hepaprotective effect on rats in the laboratory.

Gingerols are derived from phenylpropane with extended linear hydrocarbon chains. Gingerol is a cholagogue.

Gingerol should be avoided during pregnancy.


Gingerenones: A Diarylheptenone. Gingerenone A, B and C have antifungal properties



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