Ginger
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2008-07-14T22:44:57Z
Iridescent
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Cleanup/[[WP:AWB/T|typo fixing]], typos fixed: be be → be using [[Project:AutoWikiBrowser|AWB]]
{{Copyedit|date=August 2007}}
{{otheruses}}
{{distinguish|ginseng}}
{{Taxobox
| name = ''Zingiber officinale''
| status = secure
| image = Koeh-146.jpg
| image_width = 200px
| image2 Gingembre.jpg
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Liliopsida]]
| 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 ''' ('''''Zingiber officinale''''') is a [[perennial plant]] in the family [[Zingiberaceae]] - its [[rhizome]] is commonly used as a cooking spice throughout the world. The ginger plant has a long history of cultivation known{{Fact|date=March 2008}} to originate in [[China]] and then spread to [[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>
== Etymology ==
Latin '''gingiber''' via Sanskrit from Tamil இஞ்சி வேர் ('''inji ver'''), a word for ginger plant's root or Malayalam (inchi), '''Hindi''' called '''Aadrak''' and Gujarati called '''Aadu'''.
== Chemistry ==
[[Image:ginger-section.jpg|thumb|left|100px|Ginger section]]
Ginger contains up to 3% of an [[essential oil]] that causes the fragrance of the spice. The main constituents are [[terpene|sesquiterpenoids]] with [[zingiberene|(-)-zingiberene]] as the main component. Lesser 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. The latter are formed from the former when ginger is dried or cooked. Zingerone is also produced from gingerols during this process, and it 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 [[figging]].
Ginger has a [[sialagogue]] action, stimulating the production of [[saliva]].
== 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|200px|25.4-pound ginger "root"]]
[[Image:Pickled Ginger.JPG|right|thumb|200px|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 Recipes]] , [[Chinese cuisine]] to [[flavor]] dishes such as [[seafood]] or [[Goat#Meat|mutton]] & [[Vegetarian Recipes]]. Powdered dry ginger root (ginger powder) is typically used to add spiciness to [[gingerbread]] and other recipes. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.
Ginger is also made into candy and 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 somewhat spicier beverage [[ginger beer]].
Fresh ginger should be peeled before using to cook. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag and can be stored in a refrigerator for about 3 weeks and up to 3 months if storing in a freezer.
=== Regional uses ===
In [[Western cuisine]], ginger is traditionally restricted to 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 [[Arabic]], ginger is called ''Zanjabil'' and in some parts of the [[Middle East]] ginger powder is used as a spice for coffee.
In [[India]], ginger is called '''"Aadu"''' in [[Gujarati language|Gujarati]], "Shunti" in Kannada language[Karnataka], ''Allam '' in [[Telugu language|Telugu]], ''Inji'' in [[Tamil language|Tamil]] and [[Malayalam]], ''Alay'' in [[Marathi]] and ''Adrak'' in [[Hindi]] and [[Urdu]]. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. It is used fresh to spice tea especially in winter. Also, ginger powder is used in certain food preparations that are made 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 very famous around these parts. 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 chillies. 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]].
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 [[Burma]], ginger is used in a salad dish called ''gyin-tho'', which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.
[[Indonesia]] has a famous beverage that called Wedang Jahe, which 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 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 [[South East Asia]], the flower of a 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-savoury soups, like [[Laksa|Assam Laksa]].
In the [[Ivory Coast]], ginger is ground and mixed with orange, pineapple and lemon to produce a juice called [[Nyamanku]].
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 an herbal tea can also be prepared from ginger.
== Medical 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>
The characteristic odor and flavor of ginger root is caused by a mixture of [[zingerone]], [[shoagole]]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>
=== 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 Diarrhea 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 by 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==
There are a variety of uses suggested for ginger. Tea brewed from ginger is a folk remedy for colds. [[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|200px|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 the [[United States]], ginger is [[generally recognized as safe]] by the [[Food and Drug Administration]], though it is not approved for the treatment or cure of any disease and is sold as an unregulated [[dietary supplement]]
* In [[India]], ginger is applied as a paste to the temples to relieve headache and consumed when suffering from a [[Common cold|cold]],people use ginger for making tea, in food etc.
* 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 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 [[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 [[Democratic Republic of the Congo]], ginger is crushed and mixed with mango-tree sap to make [[Tangawisi juice]], which is considered as a universal [[Panacea (medicine)|panacea]]
*In the [[Philippines]] a traditional health drink called "salabat" is made for consumption with breakfast by boiling chopped ginger and adding sugar
==Reactions==
Allergic reactions to ginger generally result in a rash and though 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 the 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.
Historical methods of gathering the root describes, when the stalk withers, it is immediately scalded, or washed and scraped, in order to kill it and prevent sprouting. The former method, applied generally to the older and poorer roots, produces Black Ginger; the latter, gives White Ginger. The natural color of the "white" scraped ginger is a pale buff--it is often whitened by bleaching or liming, but generally at the expense of some of its real value.
==Production trends==
[[Image:2005ginger.PNG|thumb|right|Ginger output in 2005]]
In 2005, China continued to lead the world in ginger production with a global share of almost 25% followed by India, Indonesia and Nigeria.
{| border="1" cellpadding="3" cellspacing="0" width="100%" class="wikitable" align=left style="clear:left"
! colspan=5|Top Ten Ginger Producers — 2005
|-
! bgcolor="#DDDDFF" width="30%" | Country
! bgcolor="#DDDDFF" width="25%" | Production (Int $1000)
! bgcolor="#DDDDFF" width="10%" | Footnote
! bgcolor="#DDDDFF" width="25%" | Production (MT)
! bgcolor="#DDDDFF" width="10%" | Footnote
|-
| {{PRC}} || 133,811 || C || 275,000 || F
|-
| {{IND}} || 130,964 || C || 230,000 || F
|-
| {{IDN}} || 85,981 || C || 151,000 || F
|-
| {{NGA}} || 62,635 || C || 110,000 || F
|-
| {{NEP}} || 53,525 || C || 94,000 || F
|-
| {{BAN}} || 27,332 || C || 48,000 || F
|-
| {{THA}} || 19,360 || C || 34,000 || F
|-
| {{PHI}} || 12,911 || C || 22,675 || F
|-
| {{CMR}} || 4,271 || C || 7,500 || F
|-
| {{PRK}} || 3,399 || C || 5,970 || F
|-
|colspan=5 style="font-size:.7em"|No symbol = official figure,F = FAO estimate, * = Unofficial figure, C = Calculated figure;<br>
Production in Int $1000 have been calculated based on 1999-2001 international prices<br>
Source: [http://www.fao.org/es/ess/top/commodity.html?lang=en&item=720&year=2005 Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistics Division]
|}
{{-}}
== 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.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)]
* [http://www.elarishtropicalexotics.com Gingers] - Information about tropical gingers
{{Herbs & spices}}
[[Category:Anti-inflammatory agents|*]]
[[Category:Medicinal plants]]
[[Category:Spices]]
[[Category:Zingiberaceae]]
[[Category:Tamil words and phrases]]
[[ar:زنجبيل]]
[[zh-min-nan:Kiuⁿ]]
[[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]]
[[hsb:Lěkarski jumbjer]]
[[hr:Đumbir]]
[[id:Jahe]]
[[it:Zingiber officinale]]
[[he:זנגביל]]
[[jv:Jae]]
[[pam:Laya]]
[[lt:Tikrasis imbieras]]
[[hu:Gyömbér]]
[[ml:ഇഞ്ചി]]
[[ms:Pokok Halia]]
[[nl:Gember]]
[[ja:ショウガ]]
[[no:Ingefær]]
[[pl:Imbir lekarski]]
[[pt:Gengibre]]
[[ro:Ghimbir]]
[[ru:Имбирь]]
[[sk:Ďumbier (korenie)]]
[[sl:Ingver]]
[[sr:Ђумбир]]
[[fi:Inkivääri]]
[[sv:Ingefära]]
[[ta:இஞ்சி]]
[[th:ขิง]]
[[tr:Zencefil]]
[[uk:Імбир садовий]]
[[zh-yue:薑]]
[[zh:薑]]