GINGER

 GINGER

Ginger has a global value for its utility as a spice and also as a medicinal supplement in alleviating digestive disorders, sluggish liver and bile –related abnormalities in humans.

Botanically named Zingiber officinale –a modest looking plant cultivated for its rhizome [the root like fleshy underground stem. Common man readily identifies Ginger by its underground stem than by its leaf or foliage above the ground. It is   commonly called Inji இஞ்சி  [Tamil], Sunti [Kannada ] Adharak [Hindi] and இஞ்ஞி [Malayalam]. The treated and cured dry ginger is Sukku[T] /Chukku [M] onagidha sunti- ஒணகித  சுன்டி  [Kannada]. Of the two, the dried form has a long shelf life and is a part of the native medical kit of  grand ma in South Indian homes.      

Ginger is a well-known antidote for nausea, especially liver-based inconsistencies, over production of bile and inept fat metabolism. Therefore ginger is a regular constituent of many Indian recipes as a protection from such disorders triggered by disturbances to liver. 

In certain cultures, ginger is used for pickles and in many others,  ginger is an ingredient in food preparations. It is a preferred additive in tea and a few other beverages. However, ginger consumption has to be in limits to avoid the prospect of ulceration of digestive tract.

Chemically ginger has about 3% volatile oils –primarily sesquiterpenes like betabisabolene,zingiberene,zingerone and gingerols.. Raw ginger has a bewildering range of substances numbering around 400.

Further, monoterpenes, dietaryfibres,phytosterols , minerals and so on are integral to ginger.

A cysteine protease [zingibain] is found in fresh rhizomes of ginger. Given the chemistry of ginger its potential in supporting human health is understandable. A spice cum food adjuvant or vice-versa is the glorious relevance of ginger to human life.

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