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Commercial ginger tea bags are available at many grocery stores and contain dry ginger, sometimes in combination with other ingredients. These tea bags store well and are convenient to brew. Fresh ginger has strong health benefits comparable to those of dried, but tea made with dried ginger may have a milder flavor.

Pickled ginger, the delicate slices often served with sushi, is another option. The sweet-tart-spicy condiment provides the healthy components of ginger together with the probiotic benefit of pickles. And, compared to other pickled items, pickled ginger is not as high in sodium.

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Studies are exploring if large amounts of ginger may affect insulin and lower blood sugar, so until more is known, people with diabetes can enjoy normal quantities of ginger in food but should steer clear of large-dose ginger supplements.

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.[2] It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.[3]

Used in traditional medicine in China, India and Japan for centuries, and as a dietary supplement, research shows that ginger may be helpful for mild nausea and vomiting associated with pregnancy, although its safety has not been demonstrated.[2][6] It remains uncertain whether ginger is effective for treating any disease, and use of ginger as a drug has not been approved by the FDA.[6] In 2020, world production of ginger was 4.3 million tonnes, led by India with 43% of the world total.

The English origin of the word "ginger" is from the mid-14th century, from Old English gingifer, which derives in turn from the Medieval Latin gingiber, gingiber from the Greek zingiberis[7] from the Prakrit (Middle Indic) sigabera, and sigabera from the Sanskrit gavera. The Sanskrit word is thought to come from an ancient Dravidian word that also produced the Tamil[8] and Malayalam term ici-vr (from vr, "root");[9][10] an alternative explanation is that the Sanskrit word comes from srngam, meaning "horn", and vera, meaning "body" (describing the shape of its root), but that may be folk etymology.[10] The word probably was readopted in Middle English from the Old French gingibre (modern French gingembre).[9]

Ginger originated from Maritime Southeast Asia. It is a true cultigen and does not exist in its wild state.[11][12] The most ancient evidence of its domestication is among the Austronesian peoples where it was among several species of ginger cultivated and exploited since ancient times. They cultivated other gingers including turmeric (Curcuma longa), white turmeric (Curcuma zedoaria), and bitter ginger (Zingiber zerumbet). The rhizomes and the leaves were used to flavour food or eaten directly. The leaves were also used to weave mats. Aside from these uses, ginger had religious significance among Austronesians, being used in rituals for healing and for asking protection from spirits. It was also used in the blessing of Austronesian ships.[13][14][15][16][17][18]

Though it is grown in many areas across the globe, ginger is "among the earliest recorded spices to be cultivated and exported from southwest India".[27] India holds the seventh position in ginger export worldwide, however is the "largest producer of ginger in the world".[28] Regions in southwest and Northeast India are most suitable for ginger production due to their warm and humid climate, average rainfall and land space.[29]

Ginger has the ability to grow in a wide variety of land types and areas, however is best produced when grown in a warm, humid environment, at an elevation between 300 and 900 m (1,000 and 3,000 ft), and in well-drained soils at least 30 cm deep.[30] A period of low rainfall prior to growing and well-distributed rainfall during growing are also essential for the ginger to thrive well in the soil.[31]

The size of the seed ginger, called rhizome, is essential to the production of ginger. The larger the rhizome piece, the faster ginger will be produced and therefore the faster it will be sold onto the market.[35] Prior to planting the seed rhizomes, farmers are required to treat the seeds to prevent pests, and rhizome rot and other seed-borne diseases.[35] There are various ways farmers do seed treatment in India. These include dipping the seeds in cow dung emulsion, smoking the seeds before storage, or hot water treatment.[35]

The next step is planting the rhizome seed. In India, planting the irrigated ginger crop is usually done in the months between March and June as those months account for the beginning of the monsoon, or rainy season.[35] Once the planting stage is done, farmers go on to mulch the crop to conserve moisture and check weed growth, as well as check surface run-off to conserve soil.[36] Mulching is done by applying mulch (green leaves for example) to the plant beds directly after planting and again 45 and 90 days into growth.[35] After mulching comes hilling, which is the stirring and breaking up of soil to check weed growth, break the firmness of the soil from rain, and conserve soil moisture.[35] Farmers must ensure that their ginger crops are receiving supplemental irrigation if rainfall is low in their region. In India, farmers must irrigate their ginger crops every two weeks at the least between September and November (when the monsoon is over) to ensure maximum yield and high quality product.[35]

The final farming stage for ginger is the harvesting stage and for items such as vegetable, soda, and candy, harvesting should be done between four and five months of planting, whereas when the rhizome is planted for products such as dried ginger or ginger oil, harvesting must be done eight to ten months after planting.[35]

States from which ginger is exported follow the marketing channels of vegetable marketing in India, and the steps are similar to those when transported domestically. However, instead of reaching a terminal market after the regional forwarding centres, the produce will reach an export market and be sent off by vehicle, plane or boat to reach its final international destination where it will arrive to a local retail market and finally reach the consumer once purchased.[38]

Dry ginger is most popularly traded between Asian countries through a unique distribution system involving a network of small retail outlets.[38] Fresh and preserved ginger are often sold directly to supermarket chains, and in some countries fresh ginger is seen exclusively in small shops unique to certain ethnic communities.[38] India frequently exports its ginger and other vegetable produce to nearby Pakistan and Bangladesh, as well as "Saudi Arabia, the United Arab Emirates, Morocco, the United States, Yemen Republic, the United Kingdom, and Netherlands".[38]

Though India is the largest ginger producer in the world, it fails to play the role of a large exporter and only accounts for about 1.17% of total ginger exports.[38] Ginger farming in India is a costly and risky business, as farmers do not gain much money from exports and "more than 65% of the total cost incurred is toward labor and seed material purchase".[38] The farm owner may benefit given that there is no losses in production or price decreases, which is not easily avoidable.[38] Production of dry ginger proves to have a higher benefit-cost ratio, as well as ginger cultivated in intercropping systems rather than as a pure crop.[38]

Ginger is a fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine.

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. In south India, "sambharam" is a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Japan, ginger is pickled to make beni shga and gari or grated and used raw on tofu or noodles. It is made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.

In Myanmar, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand' where it is called khing, it is used to make a ginger garlic paste in cooking. In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes. In Malaysia, ginger is called halia and used in many kinds of dishes, especially soups. Called luya in the Philippines, ginger is a common ingredient in local dishes and is brewed as a tea called salabat.[40][41] In Vietnam, the fresh leaves, finely chopped, can be added to shrimp-and-yam soup (canh khoai m) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. Candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can be prepared from ginger. Raw ginger juice can be used to set milk and make a dessert, ginger milk curd. e24fc04721