Authored by: Emily Cuthbert
Latin Name: Zingiber officinale
Standardized Common Name: Ginger
Sanskrit Name: Singabera, Adraka- fresh, Sunthi-dry
Other Common Names: Jiang
Parts Used: rhizome
Zingiber officinale is a perennial herb growing a knotty, tuberous rhizome which is used for medicine and in culinary. The inside of this rhizome is pale yellow to orange and fleshy. The rhizomes grown horizontally beneath the ground and must be dug up for harvest. Ginger is native to India and Southeast Asia, are grows best in warm and humid and tropical conditions. The annual growing leaves are lanceolate and grow upwards of 30 centimeters long. Flowers grow off spikes and are wither white or yellow in color. The whole plant grows about 60 centimeters tall and needs rich moist soils.
- Taste (Rasa): Pungent
- Potency/Action (Virya): Hot, warm
- Post-digestion effect (Vipaka): Sweet
- Doshas: VK- P+
- Oleo resins
- Phenolic derivatives
- Pungent principles
Contains most of the medicinal properties:
Actions: Zingiber officinale has a pungent, stimulating, warming effect on the body with a sweet and nourishing vipaka. The constituents work together to stimulate circulation, digestion and to promote movement in all of the body systems, when used with appropriate constitutions and conditions. Some main actions are:
- G.I. Tonic
Indications: Indigestion, arthritis, gas, nausea, heartburn, inflammation, upper respiratory tract
Safety/Contraindications: Should not be used in the cause of gallstones. Can increase absorption of other medications. Increases Pitta dosha.
Preparations and Doses:
- Tea: 1g/cup TID (3x daily)
- Fresh Herb: 5-10g QID (4x daily)
- Dry Herb: 2-4 g in TID
- Zingiber officinale – Ginger. http://www.flowersofindia.net/catalog/slides/Ginger.html. Accessed May 10, 2021.
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