The Genius of Ginger

Turmeric and its bioactive component, curcumin, have gained much notoriety in recent years.

- Carly Neubert

Most integrative practitioners are already aware of curcumin’s powerful anti-inflammatory actions; now mainstream researchers and healthcare professionals are following suit. But what about ginger, the cousin of turmeric?

Like turmeric, ginger is a rhizome, or cluster of roots. Cardamom and galangal are also in this family. Ginger’s taste is often described as spicy, warming, and pungent, and in addition to being a powerful therapy, ginger is also a common spice found in kitchens throughout the world. Perhaps the most well-known aspect of ginger is its taste. While turmeric may be unfamiliar and foreign to our Western taste buds, ginger is a flavor most people recognize. Many of us have enjoyed the taste of ginger ale and gingersnap or gingerbread cookies.

Even before science analyzed the molecular agents in ginger, ancient cultures recognized its medicinal value. Not long ago, ginger grew wild in much of Southeast Asia. Now, however, it must be cultivated. India is currently the largest grower and exporter of ginger root. References to ginger in traditional Indian and Chinese texts date back 2,500 years, when the Romans recorded importing ginger from China.

Due to its widespread use and varied health benefits, ginger boasts a rich history as a traditional remedy for numerous ailments. It is most widely known and studied for nausea and gastrointestinal upset. Today it is one of the most common remedies used for nausea caused by motion sickness, pregnancy, chemotherapy treatments, or general digestive discomfort.