Characteristics of Ginger

Ginger, also known as ginger root, is the root of the plant Zingiber officinale. It belongs to the same plant family as Zingiberaceae. Other well-known members of the same family include cardamom and turmeric.
Ginger is a perennial plant that has a tuberous rhizome with a characteristic brown skin on its outside. It is light yellow in color on the inside and when cut, it exudes a fresh lemony scent that suits most tastes. Its spicy flavor is due to the oils it contains, mainly gingerol.
It is propagated by rhizomes from mother plants and can reach a height of up to 1 meter and 20 centimeters. Ginger needs enough water to grow, fertile soil and a warm climate.
The resulting leaves are pointed, smooth and long while the flowers grow internally in cone-shaped inflorescences. The rhizome has protrusions that resemble a human hand.
In Asian countries it is cultivated intensively for its spice and medicinal properties.

Ginger's Story

The name ginger, Zingiber, comes from the Sanskrit name for the spice, singabera.
Its use in India and China has been known since ancient times, mainly for its beneficial effects on the digestive system and the spicy flavor it gives to foods. In the 1st century AD, ginger was introduced to the Mediterranean region. Ginger cultivation initially began in South Asia. By the 11th century, it was well known in England. In later years, the Spanish brought it to the West Indies and Mexico.
In the Ayurvedic texts Charaka Samhita, ginger is mentioned for its pain-relieving properties, for treating stomach disorders, nausea, constipation, and as a detoxifier of the body. It is a rich source of vitamins B1, B2, and magnesium.
Today, ginger is cultivated extensively, mainly in India, China and other eastern countries. Its characteristic aroma and flavor awaken the tongue and are easily consumed in food and beverages.

Ingredients

Essential oil from the grated root of the Zingiber officinale plant, produced by a traditional hydrolysis method.

Chemical composition of Ginger essential oil

Gingerol, a-zingiberene (15.20 %), β-phellandrene (13.51 %), camphene (7.69 %), EEa-farnesen (7.04 %), β-sesquiphellandrene (6.96 %), ar-curcumene (5.60 %), a-Zingiberene (30.06 %), β-sesquiphellandrene (10.71 %), EEa-farnesene (9.75), β-bisabolene (6.53 %), γ-curcumene (5.90%) ar-curcumene (5.18 %).

Instructions for use

- It is used in the manufacture of soaps, scented candles, and oral hygiene products.
- For nausea
Add 1 drop of ginger essential oil to 1 tbsp. wheat germ oil and gently apply to the stomach.
- Add 1 drop of ginger oil to the cake or to give it a wonderful aroma and flavor.
- Expectorant
Boil a few cardamom seeds, black peppercorns, and cinnamon sticks in 1 cup of water. Let it cool and add 1 drop of ginger essential oil to help the body expel phlegm.
- Cold extremities
Mix 100 ml Argan oil with 4-5 drops of ginger essential oil and massage into hands and feet.
- Combines well with lemon, bergamot, lavender, dark chocolate essential oil,
grapefruit, geranium.

Chinese medicine - Ayurveda

Ginger in PKI is known as Sheng jiang and has been used for thousands of years for the stomach, lung and spleen meridians. It protects the vital energy Qi, dispels cold, relieves nausea and cough.
In ancient Ayurvedic texts, ginger is mentioned for strengthening the digestive fire, reducing earth - kapha, and is consumed daily in meals and beverages.
Its warming nature causes mild sweating, helping the body eliminate unnecessary fire, thus bringing balance to body temperature.

Useful tips

- The use of essential oils should be avoided during pregnancy, breastfeeding and
from young children.
- Avoid direct contact with skin, eyes and mouth.
- Always use essential oils diluted in a base oil or other
catalyst.