My name is Ginger 

I am majoring in Anthropology with a concentration in Climate Change and Human Solutions, and my favorite meal is chana masala. I am vegetarian, so I love that Indian restaurants have a lot of vegetarian options! I have never made it myself as I will usually order it when I go to an Indian restaurant. I get chana masala curry with white rice and naan. Also a mango lassi sometimes! It is sooooo good. 

Here is a recipe! https://minimalistbaker.com/easy-chana-masala/ 

Intro:

Ginger, also known as Zingeber officinale rose, is a flowering plant with a rhizome most popular for its use as a spice and in traditional medicine. It is part of the Zingiberaceae family along with other spices like turmeric and cardamom (Anon. 2024). In this paper I will discuss the nutritional, medicinal, and culinary use of ginger, as well as its origin and cultural history. This topic is significant because being aware of the individual and collective effects of consuming a food can help you make more educated choices regarding sustainability for oneself, society, and the environment. I chose to research the ingredient ginger because my mom loves it so much that she named me after it. Whether it be ginger lotion, candles, soap, tea, candy, or especially pickled ginger in sushi, my mom adores its pungent scent and taste. I didn’t always like ginger myself ironically, but the taste is growing on me as I can now appreciate it in my tea, cookies, and Indian curries. I am wary of the food I consume as well, attempting to fuel my body with nutrient and vitamin dense food, so ginger’s immense health benefits make it a key kitchen ingredient for me.

Background

Ginger grows to around two to three feet tall, with beautiful flowers of various colors sprouting depending on the species of ginger and its climate. Although these flowers are edible as well, ginger is commercially cultivated for its rhizome, otherwise known as its underground stem (Kousch, 1970). The rhizome contains fibrous and fleshy roots, aiding in water and nutrient uptake (Sharifi-Rad et al., 2017). Ginger’s origin is believed to be tropical Southeast Asia. It flourishes in tropical and sub-tropical climates where it's warm, humid, and receives indirect sunlight. It also requires rich soil and an abundant source of water. The success of the cultivation of ginger depends on its geographic location, climate, and soil type (Kousch, 1970). Ginger also requires nutrients like nitrogen, potassium, magnesium, and calcium, which are available at a soil pH of 6.0-6.5. Ginger is mainly cultivated in India, China, Japan, Indonesia, Australia, Peru, Brazil, Thailand, Taiwan, Netherlands, Nigeria, and the West Indies islands. India currently accounts for 30% of the world's ginger production, with China accounting for 20%; both of them combined contribute to half of the world’s ginger production. 

Ginger's Medicinal and Nutritional Value

A huge part of ginger’s swift rise in popularity is due to its immense medicinal and nutritional benefits. Ginger was used in traditional Indian and Chinese medicine for over 2500 years to treat many diseases and disorders. Many countries documented ginger’s believed health benefits years ago. China believed ginger to cure abdominal distensions, coughing, vomiting, diarrhea, rheumatism, and toothaches. Nigeria and the West Indies believed ginger to cure yellow fever, malaria, and urinary tract infections. The Greeks incorporated ginger in their bread and other food products because of its carminative effects. The article Ginger From Ancient Times to the New Outlook by Laleh Khodaie and Omid Sadeghpoor compares the use of ginger within Iranian Traditional Medicine with what’s been confirmed about the plant’s medicinal properties through modern phytotherapy research. Modern research shows that ginger’s pharmaceutical effects include improvements of stroke implications, neurobiological diseases, and the removal of dementia within the nervous system; relieving rheumatoid arthritis and inflammation within the immune system; preventing colds, sore throats, laryngitis, congestion, inflammation of the mucosal layer; and overall just the prevention of respiratory disease and decreasing asthmatic symptoms within the respiratory system. It is also proven to help relieve nausea and vomiting caused by pregnancy, chemotherapy, and motion sickness through the digestive system, as well as treating abdominal cramps, intestinal spasms, dyspepsia, flatulence, constipation, and is considered to be anthelmintic, meaning it kills parasitic worms. The consumption of ginger reduces cholesterol and improves lipid metabolism, therefore decreasing the risk of cardiovascular disease and diabetes (Bode & Dong, 1970). Much research has been and is currently being conducted on ginger’s effectiveness in preventing and suppressing cancer growth. Ginger’s antioxidant activity and its ability to induce apoptosis, decrease proliferation, cause cell-cycle arrest, and suppress activator protein 1 (AP-1) and NF-κB/COX-2 signaling pathways explain its anticancer activities (Bode & Dong, 1970).  It has specifically been found to be a possible colon cancer-preventing compound. Overall, ginger’s rich phytochemistry has earned it its title as a healing herb. Ginger is well known in the nutrition industry as well The article Chemical Analysis of Ginger Root by Latona D. F., Oyeleke G. O., and Olayiwola O. A. states that ginger is rich in calcium, iron, zinc, manganese, and copper. Calcium is important for extracellular and intracellular body functions, and iron acts as an antioxidant, strengthening the immune system. Zinc prevents cardiomyopathy, muscle degeneration, and bleeding disorders. The high amount of fiber content, fat/oil, protein and essential minerals coupled with the therapeutic value of ginger root contributes to its nutritional benefits. 

Figure 2

Nutritional Profile

Note. By Drlogy. This figure shows all the vitamins and minerals in ginger like Vitamin B6, Magnesium, Potassium, Manganese, and Copper. These nutrients all help our nervous and immune systems, as well as our brain development. They aid in many other important bodily functions, so are extremely healthy to consume in the appropriate amounts.

Ginger is very popular in the nutrition industry due to its immense health benefits, but with being on social media I have noticed its rise in popularity within the diet industry as well. Many self proclaimed fitness and health influencers advertise ginger’s positive effects in aiding weight loss, so I wanted to further explore this topic and see if there is truth behind it. The article The effects of ginger intake on weight loss and metabolic profiles among overweight and obese subjects: A systematic review and meta-analysis of randomized controlled trials summarizes the results from experimental trials conducted by researchers to determine the effect of ginger intake on weight loss, glycemic control, and lipid profiles among overweight and obese subjects. The data from the current meta-analysis demonstrated that ginger intake reduced body weight, waist to hip ratio, hip ratio, fasting glucose and insulin resistance index, and increased HDL-cholesterol, but did not affect insulin, BMI, triglycerides, total- and LDL-cholesterol levels (Maharlouei et al., 2018). However, additional research is needed to further confirm these statements. Overall, there is an excess amount of data proving you will only gain from consuming ginger and incorporating it into your everyday diet. 

Ginger's Culinary Use

Ginger is considered an essential spice and ingredient in many kitchens worldwide. Most people consume the rhizome, but in some countries like Thailand people consume the flower as well. It is a good source of calcium and potassium (Rachkeeree et al., 2018). The McCormick Science Institute states, “The ginger rhizome contains 1-3% essential oils and the compound "gingerol" is responsible for its pungent/hot sensation. Dried ginger is generally less spicy than fresh ginger (6).” The article Ginger by Amy Kousch states that dried ginger is primarily used for food flavoring and is known for its spicy, pungent aroma and flavor. Ginger is also used to flavor baked goods, candies, teas, juices, and savory dishes (Attokaran, 2017; Lim, 2016). Candied ginger is a popular remedy for many travelers who get motion sickness, dizziness, or nausea. Most of the ground and dried ginger sold worldwide is for the purpose of culinary food preparation. The article Ginger: The Pungent Spice by Charles Spence states that ginger has a unique freshness as well. It can be consumed in many different forms including crystallized ginger, syruped ginger, fresh ginger, dried, pickled ginger, ginger tincture, and ginger powder. Nowadays ginger is mostly used in soft drinks, baking, and in the meat processing industry as a tenderizer. It is used as a flavor agent and for its additional health benefits. Extracts like ginger increase the shelf life of products like crackers, cookies, and bread, reaping economic benefits as well. Ginger was used as a flavoring in Far Eastern, Indian, Indonesian, Sri Lankan, Himalayan, African, and European cuisines (Hoffmann & Manning, 2003). In the thirteenth and fourteenth century, a pound of ginger was worth the same as a whole sheep. In medieval times it was imported in its preserved form for the purpose of being used in sweets. Gingerbread and ginger ale were invented in the fifteenth century, and it was also used to flavor beer. Queen Elizabeth I of England is known as the inventor of the gingerbread man, which later became a symbol and holiday staple of Christmas (Bode & Dong, 1970). Ginger became a status symbol in Europe at one point due to its high trade value. Recipes assumed it to be accessible to upper and upper-middle class women. The richest people in Medieval Europe would eat roast meats with spicy dipping sauces (Spence, 2023). Yellow sauce was made by combining ginger and saffron, and green sauce was made by combining ginger, cloves, cardamom, and green herbs. Cinnamon and ginger was a popular combination in medieval French recipes, however not medieval English recipes. During the seventeenth century ginger’s rapid rise came to a halt, along with many other popular spices of the time. It is theorized that its sudden disappearance in European cooking is a result of the rise of Puritanism at the time. During this time the price of ginger decreased due to it being exported from mainly the Caribbean now instead of India. Ginger from the Caribbean was five times less expensive than ginger from India (Spence, 2023). There was a global decline in ginger and other spices following World War II as well. As shown, ginger’s popularity in culinary practices has risen and fallen many times throughout history. Nowadays, ginger has become a popular commodity in the culinary world once again. This can be linked to the western world’s growing interest in Asian cuisines, which utilize ginger heavily. It is recognized for its role in a wide range of foods, from sushi to soda to sauces. The McCormick Science Institute states, “In Thailand, it is an essential ingredient in many curry dishes. In India, ginger is an essential flavor in the vast majority of dishes as well as the popular hot beverage masala chai (milky black tea with aromatic spices). In Japan, pickled ginger (gari) is served with sushi as a palette cleanser.” This makes it apparent that ginger’s culinary use varies depending on region and geographical location. Western cuisine tends to use ginger mainly in traditional baked goods like gingerbread, ginger snaps, parkin (a traditional English cake), speculaas (Dutch spiced shortbread cookies), pecan pie, and Caribbean rum cake (Spence, 2023). Ginger ale is also a very well known Western variation of ginger. The use of ginger in tea is popular in Asia. Each cuisine utilizes ginger differently, resulting in a wide variety of diverse and cultural ways of consuming ginger. So much can be created from this one singular ingredient. 

Conclusion

Overall, ginger is a very important ingredient due to its immense medicinal, nutritional, and culinary benefits. The Spice Trade is responsible for the spread of ginger in the Old World, and greatly contributed to its global popularity. Ginger’s healing powers come from the herb’s anti-inflammatory and antioxidant properties. It has been used in traditional medicines around the world for centuries. Modern research confirms it’s positive role in the prevention and treatment of many diseases, some including different forms of cancer and diabetes. Ginger has also become a celebrity in the health industry with it being rich in vitamins and minerals. Its use as a pungent spice is utilized in different cuisines all over the world, each region formulating their own cultural recipes. The global ginger market has played a vital role in boosting the economy currently and all throughout history, further contributing to the development and modernization of the world. This spice may be small, but the impact it’s had on society and the modernization of our world is indefinite. 

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