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n.

1. A plant (Zingiber officinale) of tropical southeast Asia having yellowish-green flowers and a pungent aromatic rhizome.
2. The rhizome of this plant, often dried and powdered and used as a spice. Also called gingerroot.
3. 1. Any of several related plants having variously colored, often fragrant flowers.
   2. Wild ginger.
4. A strong brown.
5. Informal. Spirit and liveliness; vigor.

tr.v., -gered, -ger·ing, -gers.

1. To spice with ginger.
2. Informal. To make lively: A steel drum band gingered up the party.

[Middle English gingivere, from Old English gingifer and from Old French gingivre, both from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis, of Middle Indic origin (akin to Pali singiveram), from Dravidian : akin to Tamil iñci, ginger (of southeast Asian origin) + Tamil vēr, root.]

gingery gin'ger·y adj.

An important spice or condiment; also the plant from which it is obtained, Zingiber officinale, of the ginger family (Zingiberaceae). The plant is a native of southeastern Asia. It is an erect perennial herb having thick, scaly, branched rhizomes which contain starch, gums, an oleoresin (gingerin) responsible for the pungent taste, and an essential oil which imparts the aroma. Ginger is used in medicine, in culinary preparations, and for flavoring beverages such as ginger ale and ginger beer. The plant is grown in China, Japan, Sierra Leone, Jamaica, Australia (Queensland), and Indonesia. See also Zingiberales.

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The rhizome of Zingiber officinale, used as a spice. Preserved ginger is made from young fleshy rhizomes boiled with sugar and either packed in syrup or crystallized. The first oriental spice to be grown in the New World; Jamaican ginger first reached Europe in 1585.

A plant from tropical and subtropical regions that's grown for its gnarled and bumpy root. Most ginger comes from Jamaica, followed by India, Africa and China. Gingerroot's name comes from the Sanskrit word for "horn root," undoubtedly referring to its knobby appearance. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. This extremely versatile root has long been a mainstay in Asian and Indian cooking and found its way early on into European foods as well. The Chinese, Japanese and East Indians use fresh gingerroot in a variety of forms-grated, ground and slivered-in many savory dishes. Europeans and most Americans, however, are more likely to use the dried ground form of ginger, usually in baked goods. Fresh ginger is available in two forms-young and mature. Young ginger, sometimes called spring ginger, has a pale, thin skin that requires no peeling. It's very tender and has a milder flavor than its mature form. Young ginger can be found in most Asian markets during the springtime. Mature ginger has a tough skin that must be carefully peeled away to preserve the delicate, most desirable flesh just under the surface. Look for mature ginger with smooth skin (wrinkled skin indicates that the root is dry and past its prime). It should have a fresh, spicy fragrance. Fresh unpeeled gingerroot, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. To use frozen ginger, slice off a piece of the unthawed root and return the rest to the freezer. Place peeled gingerroot in a screw-top glass jar, cover with dry sherry or madeira and refrigerate up to 3 months. The wine will impart some of its flavor to the ginger-a minor disadvantage to weigh against having peeled ginger ready and waiting. On the plus side, the delicious, ginger-flavored wine can be reused for cooking. The flavor of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger. It is, however, delicious in many savory dishes such as soups, curries and meats, a sprightly addition to fruit compotes, and indispensable in sweets like gingerbread, gingersnaps and many spice cookies. Ginger is the flavor that has long given the popular beverages ginger ale and ginger beer their claim to fame. In addition to its fresh and dried ground forms, ginger comes in several other guises. Ginger juice is simply the juice extracted from the root. It's available in some specialty markets and natural food stores. Crystallized or candied ginger has been cooked in a sugar syrup and coated with coarse sugar. Another form called preserved ginger has been preserved in a sugar-salt mixture. These types of ginger can be found in Asian markets and many supermarkets. They are generally used as a confection or added to desserts. Melon and preserved ginger are a classic combination. Pickled ginger, available in Asian markets, has been preserved in sweet vinegar. It's most often used as a garnish for Asian dishes. The sweet red candied ginger is packed in a red sugar syrup. It's used to flavor dishes both sweet and savory.

noun

A lively, emphatic, eager quality or manner: animation, bounce, brio, dash, élan, esprit, life, liveliness, pertness, sparkle, spirit, verve, vigor, vim, vivaciousness, vivacity, zip. Informal pep, peppiness. Slang oomph. See action/inaction.

from Pali
This word originated in India

What's life without ginger? Not very spicy. Consider Ginger Spice, the former Spice Girl who once was "naughty, bossy, totally independent, excellent fun," not to mention the subject of provocative nude photos. After she left the group in 1998 to became plain Geri Haliwell again (and a United Nations "ambassador for good will"), you could find the BBC describing her as "demure." Allure magazine admiringly said she "looks like a schoolgirl."

And what would the English language be without the spice of ginger? Fortunately, for the past millennium that has been only a hypothetical question. You can read about ginger in English medical treatises of about the year 1000. Here's one prescription: Take white gum, aloe, myrrh, ginger, and cumin; grind them together and add honey, as much as needed. Put this on a cloth, fasten it over your stomach, and your weariness will go away. Or, if you really really want a cure for a pain in the thigh, mix a drink of ginger spiced with appletree, thornbush, ash, aspen, thistle, elecampane, bishop's wort, ivy, betony, ribwort, radish, alder, white gum, costmary, nettle, and a couple of other plants which we can't identify today. By the time you find all those, your pain will likely be gone.

Not many cures involved ginger, since it had to be imported from warmer climes. In those days, a pound of ginger would cost you the price of a sheep. Much later, we learned to speak gingerly (1519), a word that seems to come from an unrelated French source meaning "delicate" but which took its English shape and spelling from the well-known spice.

Ginger now is grown around the world in tropical and subtropical areas. Its slightly sweet, slightly sharp, slightly citrusy rhizome is packed with nutrients, and ginger is used as a remedy for fever, nausea, arthritis, heart problems, and ulcers.

Like ginger itself, our word for it came from India. We can trace it back from English to French, from French to Latin, and from Latin to Greek, which got it from one of the ancient Indo-Iranian languages of our Indo-European language family, which in turn seems to have obtained it from a non-Indo-European language of the Dravidian family. Of the many languages in this chain, we will allow credit here to Pali, an Indo-Iranian descendant of Sanskrit which is still used in India, Myanmar, and Sri Lanka for Buddhist scriptures but is otherwise no longer spoken. Also possibly from Pali are the gem beryl (1305) and the palanquin (1588) for transportation.

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See saga.

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Español:
• Jengibre o Zingiber officinale en sus formas de dosificación oral

Ginger, Zingiber officinale oral dosage forms

What is ginger?

GINGER (GNC® Herbal Plus Fingerprinted Ginger and others) is a dietary supplement promoted to improve or prevent the symptoms of nausea and motion sickness. Although ginger is promoted for the treatment of morning sickness, there is not enough study yet to determine this herb's safety; pregnant women should discuss this herb with their health care professional first. Ginger has been promoted for rheumatoid arthritis, but there is not enough study to know if it is effective for this purpose. Ginger is not FDA-approved for any medical purpose. Ginger is commonly used as a cooking spice and a flavoring agent in many foods. A variety of manufactured ginger dietary supplements are available; some persons take fresh ginger root instead of a capsule or other prepared supplement.

What should I tell my health care provider before I take this medicine?

It is important for you to tell your prescriber or other health care professional that you are using ginger. Some herbs exert potent effects and may interact with other drugs you are taking.

You should discuss ginger with your health care professional BEFORE taking it if you have any of these conditions:
• abnormal bleeding problems or a history of bleeding
• diabetes or blood sugar problems (like low blood sugar)
• heart disease or other heart conditions
• gall bladder disease or gallstones
• an unusual or allergic reaction to ginger, other prescription or non-prescription medicines, foods, dyes, or preservatives
• pregnant or trying to get pregnant
• breast-feeding

How should I take this medicine?

This herb should be taken by mouth and swallowed.

Contact your pediatrician or health care professional regarding the use of this medicine in children. Special care may be needed.

What if I miss a dose?

If you miss a dose, take it as soon as you can. If it is almost time for your next dose, take only that dose. Do not take double or extra doses.

What drug(s) may interact with ginger?

• anti-inflammatory medications, such as ibuprofen or naprosyn
• aspirin, ASA
• cilostazol
• clopidogrel
• dypyridamole
• enoxaparin, heparin or other blood thinning medications
• medicines for treating diabetes or high blood sugar
• ticlopidine
• warfarin

For many herbs, interactions with other medications are unknown. That is why you should always be careful when mixing herbal remedies with traditional medications.

Tell your prescriber or other health care professional about all other medicines you are taking including non-prescription medicines, nutritional supplements, or herbal products. Also, tell your prescriber or health care professional if you are a frequent user of drinks with caffeine or alcohol, if you smoke or if you use illegal drugs. These may affect the way your medicine works. Check before stopping or starting any of your medications.

What should I watch for while taking ginger?

Do not use ginger for nausea/vomiting if you are pregnant, unless such use is under the approval of your obstetrician. While side effects on developing babies have not been reported, the studies of this herb during pregnancy are very limited. No pregnant woman should self-treat nausea or vomiting; always seek medical advice.

Since ginger is derived from a plant, allergic reactions are possible. Stop using this product if you develop a rash. You may need to inform your health care professional this has occurred.

Different brands of ginger might contain different amounts of the active ingredients, so be careful to use the same brand. It is recommended that you use a brand from a reliable manufacturer. A standardized product is more likely to contain the same amount of herb from dose to dose. Your health care professional or pharmacist can assist you in finding a reliable product.

If your condition has not improved in 7 days or has worsened, contact your prescriber. Ginger is not intended for long-term use in any person without the supervision of a health care professional.

If you are scheduled to have surgery or dental work, remember to tell your dentist, surgeon and anesthesia specialist that you are using ginger. In some cases they may want you to discontinue using the product prior to the surgery.

What side effects may I notice from taking ginger?

Side effects that you should report to your prescriber or health care professional as soon as possible:
Rare or uncommon:
• unusual bleeding or bruising
• rash
• itching
• swelling of tongue, lips or throat

Side effects that usually do not require medical attention (report to your prescriber or health care professional if they continue or are bothersome):
• diarrhea
• heartburn
• headache
• upset stomach

Where can I keep my medicine?

Keep out of the reach of children in a container that small children cannot open.

Store at room temperature between 15 and 30 degrees C (59 and 86 degrees F). Do not freeze. Protect from moisture. Keep container tightly closed. Throw away any unused ginger after the expiration date.

GENERAL INFORMATION REGARDING DIETARY SUPPLEMENTS:
Dietary supplements include amino acids, vitamins, minerals, herbs, botanicals, and other plant-derived substances, and extracts of these substances. These products are easy to identify as they must state "Dietary Supplement" on the label. A "Supplement Facts" panel is provided on the label for most products. Supplements are not drugs and are not regulated like drugs. You should note that rigid quality control standards are not required for dietary supplements. Big differences in potency and purity of these products can occur. Scientific data to support the use of a dietary supplement for a certain disease or ailment may not be available. This product is not intended to diagnose, treat, cure or prevent any disease.

The Food and Drug Administration suggests the following to help consumers protect themselves:
• Always read product labels and follow directions.
• "Natural" doesn't mean a product is safe for humans to take.
• Look for products containing ingredients with the "USP" notation. This indicates the manufacturer followed the standards of the US Pharmacopoeia.
• Supplements produced or distributed by a nationally known food or drug company are more likely to be made under tight controls as these companies have standards in place for their other products. You can write to the company for more information about how the product was made.

Last updated: 7/1/2002

Important Disclaimer: The drug information provided here is for educational purposes only. It is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. This drug information does not cover all possible uses, precautions, side effects and interactions. It should not be construed to indicate that this or any drug is safe for you. Consult your medical professional for guidance before using any prescription or over the counter drugs.

Description

Ginger (Zingiber officinale) belongs to the Zingiberaceae plant family, which also includes turmeric and cardamom. Ginger comes from the Sanskrit word "horn-root." It grows in Jamaica, India, Haiti, Hawaii, and Nigeria. This perennial plant grows 3–4 ft (0.9–1.2 m) tall. It has thin, sharp leaves 6–12 in (15–30 cm) long. The tangled, beige root is used medicinally, and can be 1–6 in (2.5–15 cm) in length. The root has a sharp, pungent taste and aroma.

Ginger contains several chemical components as outlined by Michael Murray, N.D. in The Healing Power of Herbs:

• starch (50%)
• protein (9%)
• lipids (including glycerides, phosphatidic acid, lecithins, and fatty acids; 6-8%)
• protease (2.26%)
• volatile oils (including gingerol, shogoal, zingiberene, and zingiberol; 1-3%)
• pungent principles
• vitamins A and B₃ (niacin)

The pungent principles (including the volatile oil gingerol) are the most medicinally potent because they inhibit prostaglandin and leukotriene formations (products in the body that influence blood flow and inflammation). They also give ginger its pungent aroma.

General Use

Historically, ginger has been used to aid digestion. According to Michael Castleman in The Healing Herbs, ancient Greeks wrapped ginger inside their bread and ate it as an after-dinner digestive. This practice led to their invention of gingerbread. English society concocted ginger beer to soothe the stomach. In the 1800s, the Eclectics used ginger powder and tea for several digestive complaints, including indigestion, gas, nausea, and infant diarrhea.

Beginning in the 1980s, several studies have shown that ginger is useful in aiding digestion. A 1999 German study reported the results from 12 volunteers who took 100 mg twice daily of ginger extract when fasting and then with a meal. In both instances, ginger was linked to increased digestive movement through the stomach and duodenum.

A study in India published in 2000 reported the effects of ginger (in combination with other spices including cumin, fenugreek, and mustard) on pancreatic action in rats. During the eight-week study, the combination of spices in more than a single dose stimulated several digestive enzymes in the pancreas.

The Japanese use ginger as an antidote for fish poisoning, especially with sushi. Ginger is thought to fight harmful intestinal bacteria (like E. coli, Staphylococcus, and Streptococcus) without killing beneficial bacteria. Ginger aids Lactobacillus growth in the intestines while killing the Schistosoma and Anisakis parasites.

Because ginger is an antibacterial, it can work against ulcers caused by Helicobacter pylori. Ginger creates an anti-ulcer environment by multiplying the stomach's protective components. Ginger's anti-inflammatory abilities have also been shown to help reduce hip and knee pain in some osteoarthritis patients.

According to a 1998 report that reviewed the results from 10 clinical studies, ginger also helps to suppress the nausea and vomiting associated with pregnancy. However, a 2002 conference presentation cautions family physicians to reconsider recommending ginger to their pregnant patients because of the possibility for miscarriage.

Ginger lowers cholesterol levels by impairing cholesterol absorption, helping it convert to bile acids and then increasing bile elimination. In a 1998 study, rabbits were fed both cholesterol and 200 mg of ginger extract. The rabbits had a smaller amount of atherosclerosis. Ginger also enhances blood circulation and acts as a blood thinner.

Coughs can be relieved by drinking ginger tea made from dried or powdered ginger. It is ginger's pungent taste that releases secretions to help throat congestion.

Preliminary studies also show ginger may have potential cancer-fighting properties. No definitive results have been reported and research continues.

Preparations

Ginger is used in teas, ginger ale, ginger beer, capsules, broths, and as a spice when cooking Asian and Jamaican dishes. Ginger tea for coughs, nausea, digestion, and arthritis can be made by adding 2 tsp (10 ml) of freshly grated root or powdered root to 1 cup (250 ml) of boiling water and steeping for 10 minutes. A cup of the ginger tea, while still warm, should be sipped every 2-2.5 hours.

A compress for arthritic pain can be made by grating an unpeeled ginger root in a clockwise direction, then tying it in a moistened muslin cloth, dropping it in a pot of boiling water, and letting it simmer. When the broth is removed from the stove, a cotton cloth is dipped into the broth and the excess moisture squeezed into the pot. While lying flat on the back, the person places the cloth on the aching body part. The broth can also be added to the bath for soaking.

Ginger comes in 250–500 mg capsules of dried ginger root. One to 2 grams of dry powered ginger equals about 1/3 oz of fresh ginger (10 g). A cup of ginger tea contains 250 mg; an 8 oz glass of ginger ale contains 1,000 mg, and a spiced dish contains 500 mg. To prevent motion sickness, German health authorities recommend 2–4 g of powdered ginger daily. Another recommended dose is 250 mg four to six times a day.

To bring more blood circulation to arthritic joints, one to two capsules (250 mg each) per day are recommended initially. If results are good, the amount can be increased to six per day, taken between meals.

Ginger can be taken with onions and garlic. These agents work in harmony to stimulate the pancreas and decrease cholesterol.

As a blood thinner, two 250 mg capsules of ginger can be taken between meals up to three times a day.

Precautions

Despite studies showing ginger's aid for pregnancy nausea, the German Commission E has recommended that pregnant women not use ginger. Some studies indicate that high amounts of ginger might cause miscarriages. Researchers cannot follow up their suspicions with human clinical trials because of the danger posed to unborn fetuses. Dosages over 6 g could cause gastric problems and possibly ulcers. Ginger may slow down blood clotting time. Before taking ginger, consumers should check dosages with a healthcare provider.

Consumers should not ingest the whole ginger plant; it has been found to damage the liver in animals. Ginger root is not recommended for people with gallstones.

Side Effects

Ginger may cause heartburn.

Interactions

Ginger can interfere with the digestion of iron- and fat-soluble vitamins. Ginger also interacts with several medications. The herb can inhibit warfarin sodium, which is a blood thinner. Ginger can also interfere with absorption of tetracycline, digoxin, sulfa drugs, and phenothiazines. Consumers should check with their health-care provider for drug or other interactions.

Resources

Books

Castleman, Michael. The Healing Herbs. Emmaus, PA: Rodale Press, 1991.

Heinerman, John. Heinerman's Encyclopedia of Healing, Herbs & Spices. Upper Saddle River, NJ: Prentice Hall, 1996.

Landis, Robyn, with Karta Pukh Singh Khalsa. Herbal Defense. New York: Warner Books, Inc. 1997.

Murray, Michael, N.D. The Healing Power of Herbs. 2nd ed. Roseville, CA: Prima Publishing, 1995.

Periodicals

Jancin, Bruce. "Ginger for Nausea in Pregancy: Use Caution. (Good Efficacy, Lingering Safety Issues)." Family Practice News (January 15, 2002):16.

Tyler, Varro E., Ph.D., Sc.D. "Honest Herbalist: Spotlight on Ginger." Prevention Magazine (February 1998): 82-85.

[Article by: Sharon Crawford; Teresa G. Odle]

For more information on ginger, visit Britannica.com.

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The practice of putting something irritating in the vagina of a mare at sale time to ginger her up; causes an elevation of the tail and a smarter appearance generally. In males the same effect may be attempted by putting the irritant in the rectum but the rapid evacuation from that site would reduce the severity of the irritation. Substances used are a clove of ginger or onion, pepper, etc. Done with some discretion it should not do a great deal of harm but would be considered to be an act of cruelty in any civilized community.

zingiber officinale

With its warm, spicy aroma, oil made from the ginger root is useful in massage blends as a fortifying tonic for tired muscles. It is also used in the treatment of arthritis, nausea, and poor circulation.

Safety Precautions: Do not use if the area of application will be exposed to sunlight for 24 hours due to its photo toxicity.