The Amazing Ginger

Ginger (Zingiber officinale) is an herbaceous perennial (a flowering plant that lives more than two years) and a rhizome (a plant that grows underground). It comes from the Zingiberaceae family, which includes turmeric and cardamom.

The history of ginger, with its cultivation dating back over 5000 years, is a testament to its enduring popularity. Originating in Southeast Asia, it has a long history of being cultivated in many other countries, connecting us to a rich cultural heritage.

From an Ayurvedic perspective, ginger is a superfood that is tri-doshic (suitable for all doshas) when fresh. Still, its powdered state is very heating for the Pitta dosha. Below is their energetics:

Fresh: Pungent & Sweet Taste/Warming in nature and with the overall qualities of being unctuous, heavy, and sattvic.

Dry: Pungent and sweet taste/heating in nature, and its qualities are dry, light, mobile, and penetrating.

Ginger's biomedical actions include anti-inflammatory, antiarthritic, lung tonic, appetizer, antiemetic, antispasmodic, carminative, burns ama (toxins), decongestant, detoxicant, digestive, galactagogue, sialogogue, spleen-tonic, stomachic, and vasodilator.

Ginger's numerous health benefits, including aiding digestion, improving respiration, and alleviating joint pain, provide reassurance and confidence in its use. It is believed to destroy ama (toxins), enkindle the digestive fire and secretion of digestive enzymes, prevent nausea, stop hiccups, clear phlegm in the lungs, alleviate coughs, colds, and breathing difficulties, reduce inflammation, improve circulation, relieve menstrual cramps, and help with congestive-type cardiac disorders.