Ginger (Zingiber officinale) is an herbaceous perennial (flower plant that has lived more than two years) and a rhizome (grows underground). It comes from the Zingiberaceae plant family, including 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, being 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 is believed to help with congestive-type cardiac disorders.
Below are a couple of recipes that might interest you.