Posted: 15 May 2007 at 9:53pm | IP Logged

 Medicinal And Properties of Ginger

Botanical Name :- Zingiber officinale Linn
Indian Name :- Adrak, Inji, Adu, Allam, Adhrak

Ginger, like cinnamon, clove and pepper is one of the most important and oldest spices. It consists of the prepared and sundried rhizomes known in trade as 'hands' or 'races' which are either with the outer brownish cortical layers intact ('coated' or 'unscraped'), or with outer peel or coating parially or completely removed. Some grades of ginger are bleached to improve their appearance.

According to available historical records, ginger was certainly known to and highly esteemed by the ancient Greeks and Romans who obtained this spice from Arabian traders via the Red Sea. It was introduced into Germany and France in the 9th century and to England in the 10th century. Ginger requires a warm and humid climate. It is cultivated from almost sea level to an altitude of 1500m, either under heavy rainfall conditions of 150-300cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic loam soils.

Composition

Moisture - 6.9%, Protein - 8.6%, Fat - 6.4%, Fibre - 5.9%, Carbohydrates - 66.5%, Ash - 5.7%, Calcium - 0.1 %.

Ginger Oleoresin

Is obtained by extraction of powdered dried ginger with suitable organce solvents like alcohol, acetone or any other efficient solvent. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the aceton extract under vacuum and on complete removal of even traces of the solvent used,yields the so-called oleoresin of ginger. The quantitative composition of the oleoresin depends upon the solved used. Ginger oleoresin ('Gingerin') generally contains gingerol, zingerone, sogaol, volatile oil, resins, phenols, etc;

Uses

In food preparations : The aroma of ginger is pleasant and spicy and its flavour penetrating, slightly biting due to antiseptic or pungent compounds present in it, which makes it indispensable in the manufacture of a number of food products like ginger bread, confectionery, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of ginger oil, oleoresin, essences, tinctures, etc.

• Alcoholic Beverages - Ginger Brandy, Ginger Wine, Ginger Beer and Ginger Ales
• Ginger Candy/Preserve
• Ginger Oil - Flavourant : Used in soft drinks like ginger ale, bitters, cordials, and liquors.
• Bakery products, confectionery, pickles, sauces and preserves, etc;

In Medicine

According to the Ayurvedic medical system, ginger is considered to be carminative, stimulant and given in dyspepsia and flatulent colic. It is also prescribed as an adjunct to many tonic and stimulating remedies. It also has aphrodisiac values, besides its use in tinctures and as a flavourant.

It is used as a counter irritant for relief of muscular pain.

Ginger is believed to have aphrodisiac properties.

Ginger is very useful in treatment of flatulence, colic, spasm and other painful afflictions of stomach.

It is a very effective medicine for cough and cold.

It is also used in medicines for bronchitis, asthma, whooping cough and tuberculosis of the lungs.

Ginger is an excellent painkiller. It is used in medicines for headache and earache. Sources : J.S.Pruthi is a leading renowned authority in spices technology.