Ginger
Ginger | |
---|---|
1896 color plate from Köhler's Medicinal Plants | |
Inflorescence | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Monocots |
Clade: | Commelinids |
Order: | Zingiberales |
Family: | Zingiberaceae |
Genus: | Zingiber |
Species: | Z. officinale
|
Binomial name | |
Zingiber officinale |
Ginger (Zingiber officinale) is a
Ginger is in the
Used in traditional medicine in China, India and Japan for centuries, and as a dietary supplement, research shows that ginger may be helpful for mild nausea and vomiting associated with pregnancy, although its safety has not been demonstrated.[2][6] It remains uncertain whether ginger is effective for treating any disease, and use of ginger as a drug has not been approved by the FDA.[6] In 2020, world production of ginger was 4.3 million tonnes, led by India with 43% of the world total.
Etymology
The English origin of the word "ginger" is from the mid-14th century, from Old English gingifer, which derives in turn from the Medieval Latin gingiber, gingiber from the Greek ζιγγίβερις zingiberis[7] from the Prakrit (Middle Indic) siṅgabera, and siṅgabera from the Sanskrit śṛṅgavera. The Sanskrit word is thought to come from an ancient Dravidian word that also produced the Tamil[8] and Malayalam term iñci-vēr (from vēr, "root");[9][10] an alternative explanation is that the Sanskrit word comes from srngam, meaning "horn", and vera, meaning "body" (describing the shape of its root), but that may be folk etymology.[10] The word probably was readopted in Middle English from the Old French gingibre (modern French gingembre).[9]
Origin and distribution
Ginger originated from
Ginger was carried with them in their voyages as
From India, it was carried by traders into the
History
The first written record of ginger comes from the
Ginger was introduced to the Mediterranean by the Arabs, and described by writers like
Archaeological evidence of ginger in northwest Europe comes from the wreck of the Danish-Norwegian flagship, Gribshunden. The ship sank off the southern coast of Sweden in the summer of 1495 while conveying King Hans to a summit with the Swedish Council. Among the luxuries carried on the ship were ginger, cloves, saffron, and pepper.[25]
Horticulture
Ginger produces
Production
Ginger production, 2020 | ||||
---|---|---|---|---|
Country | Production (tonnes) | |||
India | 1,844,000 | |||
Nigeria | 734,295 | |||
China | 618,904 | |||
Nepal | 298,945 | |||
Indonesia | 183,518 | |||
Thailand | 167,021 | |||
World | 4,328,277 | |||
Source: Food and Agricultural Organization of the United Nations, Statistics Division (FAOSTAT)[27] |
In 2020, global production of ginger was 4.3 million
Production in India
Though it is grown in many areas across the globe, ginger is "among the earliest recorded spices to be cultivated and exported from southwest India".[28] India holds the seventh position in ginger export worldwide, however is the "largest producer of ginger in the world".[29] Regions in southwest and Northeast India are most suitable for ginger production due to their warm and humid climate, average rainfall and land space.[30]
Ginger has the ability to grow in a wide variety of land types and areas, however is best produced when grown in a warm, humid environment, at an elevation between 300 and 900 m (1,000 and 3,000 ft), and in well-drained soils at least 30 cm deep.[31] A period of low rainfall prior to growing and well-distributed rainfall during growing are also essential for the ginger to thrive well in the soil.[32]
Ginger produced in India is most often farmed through homestead farming, with work adaptively shared by available family and community members.[33] [34] [35]
Ginger farming
The size of the ginger rhizome is essential to the production of ginger. The larger the rhizome piece, the faster ginger will be produced and therefore the faster it will be sold onto the market.
Once the seeds are properly treated, the farmland in which they are to be planted must be thoroughly dug or ploughed by the farmer to break up the soil.[36] After the soil is sufficiently ploughed (at least 3-5 times), water channels are made 60–80 feet (18–24 m) apart to irrigate the crop.[36]
The next step is planting the rhizome seed. In India, planting the irrigated ginger crop is usually done in the months between March and June as those months account for the beginning of the monsoon, or rainy season.[36] Once the planting stage is done, farmers go on to mulch the crop to conserve moisture and check weed growth, as well as check surface run-off to conserve soil.[37] Mulching is done by applying mulch (green leaves for example) to the plant beds directly after planting and again 45 and 90 days into growth.[36] After mulching comes hilling, which is the stirring and breaking up of soil to check weed growth, break the firmness of the soil from rain, and conserve soil moisture.[36] Farmers must ensure that their ginger crops are receiving supplemental irrigation if rainfall is low in their region. In India, farmers must irrigate their ginger crops every two weeks at the least between September and November (when the monsoon is over) to ensure maximum yield and high quality product.[36]
The final farming stage for ginger is the harvesting stage and for items such as vegetable, soda, and candy, harvesting should be done between four and five months of planting, whereas when the rhizome is planted for products such as dried ginger or ginger oil, harvesting must be done eight to ten months after planting.[36]
Dry ginger is one of the most popular forms of ginger in commerce.[38] Ginger rhizomes for dry ginger are harvested at full maturity (8–10 months).[38] After soaking them in water, the outer skin is scraped off with a bamboo splinter or wooden knife by hand as it is too delicate a process to be done by machinery.[38] The whole dried rhizomes are ground in the consuming centres.[39] Fresh ginger does not need further processing after harvest, and is harvested much younger.[39]
Transportation and export of ginger
Ginger is sent through various stages to be transported to its final destination either domestically or internationally, and the journey begins when farmers sell a portion of their produce to village traders who collect produce right at the farm gate.[39] Once the produce is collected, it is transported to the closest assembly market where it is then taken to main regional or district level marketing centres.[39] Farmers with a large yield of produce will directly take their produce to the local or regional markets. Once the produce has "reached [the] regional level markets, they are cleaned, graded, and packed in sacks of about 60 kg".[39] They are then moved to terminal markets such as in New Delhi, Kochi, and Bombay.[39]
States from which ginger is exported follow the marketing channels of vegetable marketing in India, and the steps are similar to those when transported domestically. However, instead of reaching a terminal market after the regional forwarding centres, the produce will reach an export market and be sent off by vehicle, plane or boat to reach its final international destination where it will arrive to a local retail market and finally reach the consumer once purchased.[39]
Dry ginger is most popularly traded between Asian countries through a unique distribution system involving a network of small retail outlets.[39] Fresh and preserved ginger are often sold directly to supermarket chains, and in some countries fresh ginger is seen exclusively in small shops unique to certain ethnic communities.[39] India frequently exports its ginger and other vegetable produce to nearby Pakistan and Bangladesh, as well as "Saudi Arabia, the United Arab Emirates, Morocco, the United States, Yemen Republic, the United Kingdom, and Netherlands".[39]
Though India is the largest ginger producer in the world, it fails to play the role of a large exporter and only accounts for about 1.17% of total ginger exports.[39] Ginger farming in India is a costly and risky business, as farmers do not gain much money from exports and "more than 65% of the total cost incurred is toward labor and seed material purchase".[39] The farm owner may benefit given that there is no losses in production or price decreases, which is not easily avoidable.[39] Production of dry ginger proves to have a higher benefit-cost ratio, as well as ginger cultivated in intercropping systems rather than as a pure crop.[39]
Uses
Culinary
Ginger is a common spice used worldwide, whether for meals or as a folk medicine.[40] Ginger can be used for a variety of food items such as vegetables, candy, soda, pickles, and alcoholic beverages.[36]
Ginger is a fragrant kitchen spice.
Asia
Mature ginger rhizomes are
In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger has a role in traditional
In
North America
In the
Western countries
In
Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavouring for recipes such as
Middle East
Ginger is used in Iranian cuisine. Ginger bread is a kind of cookie traditionally prepared in the city of Gorgan on the holiday of Nowruz (New Year's Day).[43]
Similar ingredients
Other members of the family
A dicotyledonous 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 contains aristolochic acid, a carcinogenic compound.[44] The United States Food and Drug Administration warns that consumption of aristolochic acid-containing products is associated with "permanent kidney damage, sometimes resulting in kidney failure that has required kidney dialysis or kidney transplantation. In addition, some patients have developed certain types of cancers, most often occurring in the urinary tract."[44]
Nutritional information
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 333 kJ (80 kcal) |
17.77 g | |
Sugars | 1.7 g |
Dietary fiber | 2 g |
0.75 g | |
1.82 g | |
Niacin (B3) | 5% 0.75 mg |
Pantothenic acid (B5) | 4% 0.203 mg |
Vitamin B6 | 12% 0.16 mg |
Folate (B9) | 3% 11 μg |
Vitamin C | 6% 5 mg |
Vitamin E | 2% 0.26 mg |
Minerals | Quantity %DV† |
Calcium | 2% 16 mg |
Iron | 5% 0.6 mg |
Magnesium | 12% 43 mg |
Manganese | 11% 0.229 mg |
Phosphorus | 5% 34 mg |
Potassium | 14% 415 mg |
Sodium | 1% 13 mg |
Zinc | 4% 0.34 mg |
Other constituents | Quantity |
Water | 79 g |
†Percentages estimated using US recommendations for adults.[45] |
Raw ginger is 79% water, 18%
(11% DV), but otherwise is low in micronutrient content (table).When used as a spice powder in a common serving amount of one US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of essential nutrients, with the exception of manganese (70% DV).[46]
Composition and safety
If consumed in reasonable quantities, ginger has few negative
Chemistry
The characteristic fragrance and flavor of ginger result from volatile oils that compose 1–3% of the weight of fresh ginger, primarily consisting of sesquiterpenes, such as beta-bisabolene and zingiberene, zingerone, shogaols, and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.[6][50] Some 400 chemical compounds exist in raw ginger.[6]
Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.
Research
Evidence that ginger helps alleviate nausea and vomiting resulting from chemotherapy or pregnancy is inconsistent.[2][6]
There is no clear evidence that taking ginger to treat nausea during pregnancy is safe.[6][52][53] Ginger is not effective for treating dysmenorrhea.[54] There is some evidence for it having an anti-inflammatory effect, and improving digestive function, but insufficient evidence for it affecting pain in osteoarthritis.[55] The evidence that ginger retards blood clotting is mixed.[56]
A 2018 review found evidence that ginger could decrease body weight in obese subjects and increase
Adverse effects
Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form.[2] It may adversely affect individuals with gallstones, and may interfere with the effects of anticoagulants, such as warfarin or aspirin, and other prescription drugs.[2][6]
Gallery
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Ginger plant with flower
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Ginger flower about to bloom
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Ginger flower stamen
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Ginger crop, Myanmar
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Chopped ginger
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Gari, a type of pickled ginger
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German ginger-flavored wine (grape-based) with stem ginger decoration
See also
References
- ^ "Zingiber officinale". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 10 December 2017.
- ^ a b c d e f "Ginger, NCCIH Herbs at a Glance". US NCCIH. 1 December 2020. Retrieved 4 September 2023.
- ^ Sutarno H, Hadad EA, Brink M (1999). "Zingiber officinale Roscoe". In De Guzman CC, Siemonsma JS (eds.). Plant resources of South-East Asia: no.13: Spices. Leiden (Netherlands): Backhuys Publishers. pp. 238–244.
- ^ "Curcuma longa L." Plants of the World Online, Kew Science, Kew Gardens, Royal Botanic Gardens, Kew, England. 2018. Retrieved 26 March 2018.
- ^ a b "Zingiber officinale Roscoe". Kew Science, Plants of the World Online. Royal Botanic Gardens, Kew. 2017. Retrieved 25 November 2017.
- ^ a b c d e f g h i j k "Ginger". Drugs.com. 26 September 2022. Retrieved 4 September 2023.
- Perseus Project.
- ISBN 978-81-211-0298-8.
- ^ ISBN 978-81-206-0117-8.
- ^ a b Harper D. "ginger". Online Etymology Dictionary.
- ISBN 978-1-4200-2336-7.
- ^ ISBN 978-1-4200-7386-7.
- ^ ISBN 978-0-8118-4965-4.
- ISBN 978-0-85883-589-4.
- ^ S2CID 146739541.
- doi:10.21908/jit.2015.4 (inactive 14 March 2024).)
{{cite journal}}
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- ISBN 978-90-272-9294-0. Archived from the original(PDF) on 25 November 2021. Retrieved 23 January 2019.
- ISBN 978-0-415-51870-3.
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- ISBN 978-0-521-31237-0.
- ISBN 978-1-4443-2360-3.
- ^ ISBN 0-415-92746-3.
- ISBN 0-520-22789-1.
- PMID 36701280.
- ^ Watt JM, Breyer-Brandwijk MG (1962). Medicinal and Poisonous Plants of Southern and Eastern Africa. E & S Livingstone.
- ^ a b "Ginger production in 2019, Crops/Regions/World/Production/Quantity (from pick lists)". FAOSTAT. FAO, Statistics Division. 2021. Retrieved 25 November 2021.
- ISSN 0920-1297.
- ISBN 978-1-4200-2336-7
- S2CID 208647553
- ISBN 978-1-4200-2336-7
- ISSN 2091-1009.
- ISBN 978-1-4200-2336-7
- S2CID 203378390
- .
- ^ S2CID 208647553
- .
- ^ ISBN 978-1-4200-2336-7
- ^ ISBN 978-1-4200-2336-7
- ISBN 978-1-4200-2336-7
- ISBN 978-90-5589-191-7.
- ISBN 978-971-8640-00-5.
- ^ "National registration of Gorgan gingerbread as an intangible cultural heritage in the national monuments of the country (translated from Farsi)". Iranian Students News Agency.
- ^ a b "Aristolochic Acid: FDA Warns Consumers to Discontinue Use of Botanical Products that Contain Aristolochic Acid". US FDA. 11 April 2001. Archived from the original on 3 June 2017.
- ^ United States Department of Agriculture, Agricultural Research Service (2019). "FoodData Central". Retrieved 18 March 2024.
- ^ "Nutrition facts for dried, ground ginger, serving size of one tablespoon, 5 grams (from pick list)". nutritiondata.self.com. Condé Nast. 2014. Retrieved 11 June 2017.
- ISBN 978-0-262-69265-6.
- ^ "Code of Federal Regulations, Title 21, Part 182, Sec. 182.20: Essential oils, oleoresins (solvent-free), and natural extractives (including distillates): Substances Generally Recognized As Safe". US FDA. 1 September 2014. Retrieved 21 December 2014.
- S2CID 3905654.
- ^ PMID 26675871.
- PMID 21524515.
- PMID 25912592.
- PMID 10793599.
- PMID 27000311.
- PMID 22054010.
- PMID 26488162.
- S2CID 35645698.
External links
- Zingiber officinale List of Chemicals (Dr. Duke's) (archived 14 November 2004)