Zingiber Officinale (Ginger) is a perennial, creeping herb, with large rhizomes and stems that reach the heights of 30-100 cm. The leaves are acute and long as a spearhead, 15-20 cm long, with a prominent longitudinal striation. The flowers are grouped in the form of clusters, white spotted with purple color. It is cultivated by cutting the rhizome and planting in fatty- earthy soil with good irrigation. Plant needs a tropical climate with a dry season and a heavy rainfall. Big and fleshy rhizome are so-called “ginger root” (although it is a root). Ginger has a bulbous, irregular and rugged shape, like a cluster of dried tubers and is marketed in the form of a fine, yellowish-brown powder.
Chemical composition – Rhizome contains volatile oils (zingiberol), phenolic compounds (gingerols), vitamins A, C, E, B1, B2, B6, minerals, resins, mucilage, cellulose, tannins. Volatile oils containing aldehydes, alcohols, monoterpenes, zingiberone, gingerol (which gives specific flavor and aroma) and gingerone.
Properties – Immunostimulant, antiseptic, antiviral, antivertigo, favors bile secretion (effective in biliary dyskinesia, gallbladder hypotony), appetizer, stomachic, alleviates gastric troubles, regulates intestinal trazit, acts on the nervous system by stimulating memory and maintaining calmness, increases fertility by increasing semen volume and sperm motility, has antiinfammatory, and analgesic actions.
Recommendation – Biliary disorders, sore throat, cough, laryngitis, nausea and vomiting, headache, gastro-intestinal ailments, chronic rheumatism, toothache, joint and muscle pains, colds and flu, bronchitis, angina, bronchial asthma accompanied by dry cough, blood clotting and the risk of cardiovascular diseases, hypercholesterolemia, obesity etc..