Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root, is widely used as a spice and in alternative medicine as it is one of the oldest medicinal foods. It is also one of the healthiest and most delicious spices available today!
Ginger is the bumpy root of the ginger plant, which belongs to the same family as turmeric and cardamom, and provides an aromatic and delicious flavour to dishes and drinks across a wide range of cuisines. When cooking with ginger, a little goes a long way in adding flavour to your dishes. Just a couple of peelings of ginger will do to add impressive flavour to your stir-fry or other meal.
Ginger is also commonly used to alleviate colds and flu, reduce inflammation, morning sickness, and nausea, for menstrual cramps, osteoarthritis, diabetes, migraine headaches, and other conditions as it is believed to contain immune-boosting abilities.
Ginger has a very long history of use in various forms of traditional and alternative medicine. It has been used to aid digestion, reduce nausea, and help fight the flu and common cold.
The unique fragrance and flavor of ginger come from its natural oils, including gingerol.
Gingerol, the main bioactive compound in ginger, is believed to contain anti-inflammatory and antioxidant properties, according to research. Additionally, ginger contains important nutrients including Magnesium, Vitamin C, Vitamin B3, Vitamin B4, and Potassium.