Ginger: The Ultimate Guide to Its Health Benefits and Uses To Cure Diseases
Medicinal Benefits of Ginger and Honey for Cough Cholera: Causes, Symptoms, and Effective Treatments Natural Ways to Reduce Swelling Fast: Expert Tips and Tricks Ginger, known by various names across different cultures, is a widely recognized and valued spice and medicinal herb. In Sanskrit, it is referred to as Ikam, Shtangveram, Katumdra, Ishaak, and Badri. The Hindi language calls it Addi or Ginger, while in Gujarati, the term may vary based on regional dialects. Marathi speakers might also have distinct names depending on age and tradition. In Bengali, particularly for female references, it’s known as Panjachi Badrak. In Telugu, ginger is commonly called Allam, and in the Dravidian language, it is known as Hamishoth. The Persian name for ginger is Janjbeel Ratab. Scientifically, it is recognized by the Latin names Zingiber, Officinale, and Amomum Zingiber. These diverse names reflect ginger’s widespread use and significance in culinary, medicinal, and cultural contexts around the world. Ginger is cultivated widely across India. Its plant typically grows to about the height of a hand, with leaves resembling those of bamboo. The root contains a type of tuber, known as ginger. There are two varieties of ginger: one with a sucker and one without. It is typically planted during the Chaitra and Vaishakh months. Ayurvedic Perspective: According to Ayurveda, ginger is known for being penetrating, heavy, pungent, and hot. It aids digestion, has a sweet aftertaste, is drying, and is effective in alleviating speech disorders and cough. Ginger mixed with salt is particularly valued for its ability to enhance digestive fire, stimulate appetite, and reduce swelling, phlegm, and other ailments. As described in one Ayurvedic text: “Ginger, when combined with salt, acts as a powerful remedy against disorders caused by wind, bile, and phlegm, which are like elephants roaming in the forest of the body. Salt and ginger together are like a mighty lion that can conquer these ailments.” However, ginger is not recommended for individuals suffering from leprosy, scabies, dysentery, blood-related disorders, ulcers, fever, burning sensations, and during the summer and autumn seasons. This cautionary advice is supported by the writings of Bhav Mishra. In Unani medicine, ginger is considered hot in the third degree and mild in the first degree, making it a powerful digestive aid that eliminates wind and gas, boosts appetite, reduces acidity, and clears phlegm. Ginger significantly enhances digestive power and is especially beneficial for individuals with a cold temperament, though it may not be suitable for those with a hot temperament. The roots of ginger are sharp, fire-enhancing, aphrodisiac, nutritious, expectorant, and effective in relieving stomach discomfort. Additionally, ginger improves eyesight, eradicates head worms, and provides relief from arthritis, headaches, and other related issues. Medicinal Benefits of Ginger and Honey for Cough Anti-inflammatory Effects: Ginger’s anti-inflammatory properties help reduce the swelling in the throat and respiratory tract, which is often associated with coughing. Antimicrobial Properties: Both ginger and honey have antimicrobial effects, which help in fighting off infections that cause coughs and colds. Soothing and Warming: The combination of ginger and honey, especially when heated, provides a warming effect that soothes the throat and eases the discomfort associated with persistent coughing. Traditional Preparation of Ginger for Cough Fresh Ginger Root: The first step involves selecting fresh ginger root, which is renowned for its anti-inflammatory, antioxidant, and antimicrobial properties. Ginger contains active compounds like gingerol and shogaol, which are effective in relieving throat irritation, reducing inflammation, and acting as a natural cough suppressant. Grinding the Root: The fresh ginger root is thoroughly cleaned and then ground into a fine paste. This process helps release the juice and essential oils contained within the ginger, which are key to its medicinal benefits. Mixing with Honey: Once the ginger is ground, it is mixed with honey. Honey not only enhances the flavor but also has its own medicinal properties. It is soothing for the throat, helps reduce coughing, and has antibacterial properties that can aid in fighting infections. Heating the Mixture: The ginger and honey mixture is then heated over a fire. Heating is believed to enhance the medicinal potency of the ginger and helps in combining the properties of both ingredients. The warmth of the mixture also provides immediate relief when consumed, soothing the throat and reducing cough symptoms. Administration: After heating, the mixture is allowed to cool slightly before being given to the patient. It is usually administered in small quantities, and the process can be repeated several times a day, depending on the severity of the cough. NOTE :In Payanu, Malawar, locals widely use fresh ginger juice as a natural remedy for dropsy and as a decongestant. It has shown effectiveness in treating three observed cases of ascites, where patients benefited from its medicinal properties. The juice also helps reduce stomach swelling. Known for its potent diuretic effects, fresh ginger juice significantly increases urine output when administered to patients. However, this treatment worsened conditions in chronic heart disease and Bright’s disease (a type of kidney disease first described by a physician), proving ineffective for these illnesses (Indian Medical Plants). Karnan Chopra highlights Badrakh for its ability to alleviate stomach upset and stimulate digestion. This importance is reflected in Indian medical sciences, where Badrakh is considered a powerful treatment for Koshtha Baiu. Its effectiveness has led to its inclusion in numerous medicinal formulations in both Indian and British pharmacology. Chemical Analysis: Ginger contains 1 to 3 percent oil, which varies by region. In Jamaican ginger, this oil is volatile, while in African ginger, it contains pungent compounds that are non-volatile. The precise scientific components of these oils remain unidentified. Dry Ginger vs. Fresh Ginger: Dry ginger and fresh ginger are essentially the same plant. When ginger is in its fresh state, it’s called ginger; once it dries, it’s known as dry ginger. Indian medicine has extensively used dry ginger since ancient times, integrating it into nearly every type of remedy—whether in powders, concoctions, pills, or culinary applications. The widespread use of dry ginger by countless herbalists highlights its importance in
