Characteristics of Ginger

Ginger, also known as ginger root, is the root of the plant Zingiber officinale. It belongs to the same group of plants, the Zingiberaceae. Other well-known members of the same group are cardamom and turmeric.
Ginger is a perennial plant with a knobbly rhizome that has a characteristic brown skin on the outside. Inside it is pale yellow and, when cut, releases a fresh lemony aroma that appeals to most tastes. Its spicy flavor is due to the oils it contains, mainly gingerol.
It is propagated by rhizomes from mother plantations and can reach a height of up to 1 meter and 20 centimeters. Ginger needs plenty of water to grow, fertile soil and a warm climate.
The leaves that develop are pointed, smooth and long, while the flowers grow internally in conical inflorescences. The rhizome has protrusions that resemble a human hand.
In Asian countries it is intensively cultivated for its use as a spice and for its medicinal properties.

History of Ginger

The name of ginger, Zingiber, comes from the Sanskrit name of the spice, singabera.
Its use in India and China has been known since antiquity, mainly for its beneficial effect on the digestive system and the spicy flavor it gives to food. In the 1st century AD, ginger was introduced into the Mediterranean region. The cultivation of ginger began initially in South Asia. By the 11th century it was very 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 analgesic 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 extensively cultivated mainly in India, China and other Eastern countries. Its characteristic aroma and flavor awaken the palate and it is easily consumed in food and beverages.

Ingredients

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

Chemical composition of Ginger essential oil

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

Instructions for use

- Used in the preparation of soaps, scented candles, and oral care products.
- For nausea
Put 1 drop of ginger essential oil in 1 tbsp wheat germ oil and apply gently on the stomach.
- Put 1 drop of ginger oil in cake batter or to give a wonderful aroma and taste.
- Expectorant
Boil a few cardamom seeds, black pepper, and cinnamon stick in 1 cup of water. Allow to 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 hands and soles.
- Blends well with lemon, bergamot, lavender essential oil, dark chocolate,
grapefruit, geranium.

Chinese medicine - Ayurveda

In TCM, ginger is known as Sheng jiang and has been used for thousands of years for the meridians of the stomach, lungs and spleen. It protects the vital Qi energy, dispels cold, and 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 induces mild sweating, helping the body to eliminate excess heat and thus bringing balance to body temperature.

Useful tips

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