Tumbuhan obat Kunyit (Curcuma longa Linn.)

Kunyit
(Curcuma longa Linn.)
Sinonim :
Curcuma domestica Val. C. domestica Rumph. C. longa Auct.

Familia :
Zingiberaceae

Uraian :
Kunyit (Curcuma domestic) termasuk salah satu tanaman rempah dan obat, habitat asli tanaman ini meliputi wilayah Asia khususnya Asia Tenggara. Tanaman ini kemudian mengalami persebaran ke daerah Indo-Malaysia, Indonesia, Australia bahkan Afrika. Hampir setiap orang Indonesia dan India serta bangsa Asia umumnya pernah mengkonsumsi tanaman rempah ini, baik sebagai pelengkap bumbu masakan, jamu atau untuk menjaga kesehatan dan kecantikan.

Nama Lokal :
Saffron (Inggris), Kurkuma (Belanda), Kunyit (Indonesia); Kunir (Jawa), Koneng (Sunda), Konyet (Madura);

Penyakit Yang Dapat Diobati :
Diabetes melitus, Tifus, Usus buntu, Disentri, Sakit keputihan; Haid tidak lancar, Perut mulas saat haid, Memperlancar ASI; Amandel, Berak lendir, Morbili, Cangkrang (Waterproken);

Pemanfaatan :
1. Diabetes mellitus
Bahan: 3 rimpang kunyit, 1/2 sendok the garam
Cara membuat: kedua bahan tersebut direbus dengan 1 liter air
sampai mendidih, kemudian disaring.
Cara menggunakan: diminum 2 kali seminggu 1/2 gelas.

2. Tifus
Bahan: 2 rimpang kunyit, 1 bonggol sere, 1 lembar daun sambiloto
Cara membuat: Semua bahan tersebut ditumbuk halus dan dipipis, kemudian ditambah 1 gelas air masak yang masih hangat, dan di saring.
Cara mengunakan: diminum, dan dilakukan selama 1 minggu berturut-turut.

3. Usus buntu
Bahan: 1 rimpang kunyit, 1 butir buah jeruk nipis, 1 potong gula
kelapa/aren. Garam secukupnya.
Cara membuat: Kunyit diparut dan jeruk nipis diperas, kemudian dicampur dengan bahan yang lain dan disedu dengan 1 gelas air panas, kemudian disaring.
Cara menggunakan:diminum setiap pagi setelah makan, secara
teratur.

4. Disentri
Bahan: 1-2 rimpang kunyit, gambir dan kapur sirih secukupnya
Cara membuat: semua bahan tersebut direbus dengan 2 gelas air sampai mendidih hingga tinggal 1 gelas kemudian disaring.
Cara menggunakan:diminum dan diulangi sampai sembuh.

5. Sakit Keputihan
Bahan: 2 rimpang kunyit, 1 genggam daun beluntas, 1 gagang buah asam, 1 potong gula kelapa/aren
Cara membuat: semua bahan tersebut direbus dengan 1 liter air sampai mendidih, kemudian di saring.
Cara menggunakan:diminum 1 gelas sehari.

6. Haid tidak lancar
Bahan: 2 rimpang kunyit, 1/2 sendok Teh ketumbar, 1/2 sendok Teh
biji pala, 1/2 genggam daun srigading.
Cara membuat: semua bahan tersebut ditumbuk halus kemudian direbus dengan 1 liter air sampai mendidih, kemudian disaring
Cara menggunakan:diminum 1 gelas sehari.

7. Perut mulas pada saat haid
Bahan: 1 rimpang kunyit sebesar 4 cm, 1 rimpang jahe sebesar 4 cm,
1/2 rimpang kencur sebesar 4 cm
Cara membuat: semua bahan tersebut dicuci bersih dan diparut untuk diambil airnya, kemudian di tambah dengan perasan jeruk nipis, diseduh dengan 1/2 gelas air panas dan disaring.
Cara menggunakan:ditambah garam dan gula secukupnya dan diminum pada hari pertama haid.

8. Memperlancar ASI
Bahan: 1 rimpang kunyit
Cara membuat: kunyit ditumbuk sampai halus
Cara menggunakan: dioleskan sebagai kompres diseputar buah dada 1 kali setiap 2 hari.

9. Cangkrang (Waterproken)
Bahan: 2 rimpang kunyit, 1 genggam daun eceng,
Cara Membuat: semua bahan tersebut ditumbuk sampai halus
Cara menggunakan: dioleskan pada bagian yang kena cangkrang.

10. Amandel
Bahan: 1 rimpang kunyit, 1 butir jeruk nipis, 2 sendok madu
Cara membuat: Kunyit diparut, jeruk diperas untuk diambil airnya, kemudian dicampur dengan madu dan 1/2 gelas air hangat, diaduk sampai merata dan disaring
Cara menggunakan:diminum secara rutin 2 hari sekali.

11. Berak lendir
Bahan: 1 rimpang kunyit, 1 potong gambir, 1/4 sendok makan kapur sirih
Cara membuat: semua bahan tersebut direbus bersama dengan 2 gelas air sampai mendidih hingga tinggal 1 gelas dan disaring.
Cara menggunakan: diminum 2 kali sehari 1/2 gelas, pagi dan sore.

12. Morbili
Bahan: 1 rimpang kunyit dan 1 rimpang dringo bengle
Cara membuat: kedua bahan tersebut ditumbuk bersama sampai
halus
Cara menggunakan:dioleskan pada seluruh badan sebagai bedak

Komposisi :
KANDUNGAN KIMIA : Kunyit mengandung senyawa yang berkhasiat obat, yang disebut kurkuminoid yang terdiri dari kurkumin, desmetoksikumin dan bisdesmetoksikurkumin dan zat- zat manfaat lainnya Kandungan Zat : Kurkumin : R1 = R2 = OCH3 10 % Demetoksikurkumin : R1 = OCH3, R2 = H 1 - 5 % Bisdemetoksikurkumin: R1 = R2 = H sisanya Minyak asiri / Volatil oil (Keton sesquiterpen, turmeron, tumeon 60%, Zingiberen 25%, felandren, sabinen, borneol dan sineil ) Lemak 1 -3 %, Karbohidrat 3 %, Protein 30%, Pati 8%, Vitamin C 45-55%, Garam-garam Mineral (Zat besi, fosfor, dan kalsium) sisanya .

Sumber IPTEK Net

Tags : Amandel, ASI tidak lancar, berak lendir, Cangkrang, Curcuma longa, Diabetes, disentri, haid tidak lancar, Keputihan, kunyit, morbili, Nyeri haid, Tanaman OBAT, Tifus, Usus buntu

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Turmeric (Curcuma longa)

Scientific classification
Kingdom: Plantae
Order: Zingiberales
Family: Zingiberaceae
Genus: Curcuma
Species: C. longa

Binomial name
Curcuma longa
Linnaeus[1]


Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20° C and 30° C, and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.

The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and a mustardy smell.

Turmeric is often misspelled (or pronounced) as tumeric. In medieval Europe, turmeric became known as Indian Saffron, since it is widely used as an alternative to the far more expensive saffron spice.

Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world.[2]

Usage
Culinary uses
In non-Indian recipes, turmeric is sometimes used as a coloring agent. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Although usually used in its dried, powdered form, Turmeric is also used fresh - much like ginger. It has numerous uses in far east recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric).

Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.


Medicinal uses
Main article: Curcumin
In Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth. It is also used as an antibacterial agent.

It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders.

Turmeric rhizomeIt is only in recent years that Western scientists have increasingly recognised the medicinal properties of turmeric. In the latter half of the 20th century, curcumin was identified as responsible for most of the biological effects of turmeric. According to a 2005 article in the Wall Street Journal, research activity into curcumin is exploding. In that year supplement sales increased 35% from 2004, and the U.S. National Institutes of Health had four clinical trials underway to study curcumin treatment for pancreatic cancer, multiple myeloma, Alzheimer's, and colorectal cancer.

Cosmetics
Turmeric is currently used in the formulation of some sunscreens. Turmeric paste is used by some Indian women to keep them free of superfluous hair. Turmeric paste is applied to bride and groom before marriage in some places of India, Bangladesh, and Pakistan, where it is believed turmeric gives glow to skin and keeps some harmful bacteria away from the body.

The government of Thailand is funding a project to extract and isolate tetrahydrocurcuminoids (THC) from turmeric. THCs (not to be confused with tetrahydrocannabinol, also known as THC) are colorless compounds that might have antioxidant and skin-lightening properties and might be used to treat skin inflammations, making these compounds useful in cosmetics formulations.


Dye
Turmeric makes a great fabric dye but it is not very lightfast (the degree to which a dye resists fading due to light exposure). Colour fastness will remain for long time before redyeing is necessary approximately once yearly. Turmeric is commonly used in Indian clothing, such as saris. No mordant is required when using turmeric saving a step in the dye process & eliminating the use of potentially toxic mordants. Turmeric produces beautiful golds, yellows & greenish yellow, reddish brwon, ochre etc depending on the fibre used & how many times the daybath is used. Lots of reliable information ( online, local library, bookstores etc) is readily available regarding natural dyeing with turmeric


Gardening
Turmeric can also be used to deter ants. The exact reasons why turmeric repels ants is unknown, but anecdotal evidence suggests it works.[citation needed]


Ceremonial uses
Turmeric is also used in various rituals, such as the turmeric ceremony or gaye holud, part of the Bengali wedding.

Names in other languages
European languages
Curcuma in French and Portuguese
Cúrcuma or Palillo (South America) in Spanish
Kurkuma in Finnish, Hungarian, and Polish
Kurkuma or Japonský šafrán (lit. "Japanese saffron") in Czech
Kurkuma or Geelwortel (lit. "yellow root") in Dutch
Kurkuma or Gelbwurz (lit. "yellow root") in German
Куркума kurkuma in Macedonian and Russian
Gurkemeje in Danish
Gurkemeie in Norwegian
Gurkmeja in Swedish

Middle Eastern languages
كركم kurkum in Arabic
Դեղին կոճ deghin koch (lit. "yellow seed") in Armenian
Sarıkök (lit. "yellow root") in Azeri
כורכום kurkum in Hebrew
زه‌رده‌چه‌وه zardachawa in Kurdish
زردچوبه zardchubeh in Persian
Zerdeçal, Hint safranı (lit. "Indian saffron") in Turkish

South Asian languages
हरिद्रा haridrā or वरवर्णिनी varavarṇinī in Sanskrit
হলদি holdi or হলুদ holud (lit. "yellow") in Bengali
haldar in Gujarati
हल्दी haldī in Hindi
हळद haḷad in Marathi
हल्दी haldi or besar in Nepali
haladi in Oriya
ਹਲਦੀ haldi in Punjabi
haldī in Urdu
আন্দি andi in Bishnupriya Manipuri
ಅರಿಶಿಣ arishina in Kannada
ಮ0ಜಲ್ Manjal in Tulu
മഞ്ഞള്‍ manjal in Malayalam
पालु pālu in Nepal Bhasa
Kaha in Sinhala
மஞ்சள் manjal (lit. "yellow") in Tamil
పసుపు pasupu in Telugu

[edit] East and Southeast Asian languages
姜黄 jiang huang (lit. "ginger yellow") in Chinese
Kunyit in Indonesian and Malay
欝金 ukon in Japanese
Lmeat in Khmer
강황 kang hwang in Korean
ขมิ้น khamin in Thai
Nghệ in Vietnamese

Other languages
‘Ōlena in Hawaiian
Safran in Mauritian Creole
Haruut in Somali

Chemistry
Turmeric contains up to 5% essential oils and up to 3% curcumin, a polyphenol. It is the active substance of turmeric and it is also known as C.I. 75300, or Natural Yellow 3. The systematic chemical name is (1E,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione.

It can exist at least in two tautomeric forms, keto and enol. The keto form is preferred in solid phase and the enol form in solution.


References
^ "Curcuma longa information from NPGS/GRIN". www.ars-grin.gov. Retrieved on 2008-03-04.
^ SANGLI...The Turmeric City of India n home of brights

Source from wikipedia

Tags : Curcuma longa, kunyit, Turmeric, Tanaman OBAT,

Jahe Tanaman Obat Indonesia

Jahe
(Zingiber officinale Rosc.)
Sinonim :
--
Familia :
Zingiberaceae

Uraian :
Tanaman herba semusim, tegak, tinggi 40-50 cm. Batang semu, beralur, membentuk rimpang, warna hijau. Daun tunggal, bentuk lanset, tepi rata, ujung runcing, pangkal tumpul, warna hijau tua. Bunga majemuk, bentuk bulir, sempit, ujung runcing, panjang 3,5-5 cm, lebar 1,5-2 cm, mahkota bunga bentuk corong, panjang 2-2,5 cm, warna ungu. Buah kotak, bulat panjang, warna cokelat.

Nama Lokal :
NAMA SIMPLISIA Zingiberis Rhizoma; Rimpang Jahe.

Penyakit Yang Dapat Diobati :
Sifat Khas Tajam dan sumelada. Khasiat Karminatif, stomakik, stimulans, dan diaforetik. PENELITIAN Latifah,1987. Jurusan Farmasi, FMIPA UNPAD.

Telah melakukan penelitian pengaruh analgesik perasan rimpang Jahe Merah pada mencit. Dari hasil penelitian tersebut, ternyata perasan rimpang Jahe memberikan efek yang nyata terhadap perpanjangan waktu reaksi. Semakin besar dosis yang diberikan, semakin besar efek perpanjangan waktu reaksi (efek pengurangan sensitifikasi rasa sakit).

Pemberian perasan rimpang Jahe Merah antara 199,8 mg/kg dan 218,0 mg/kg bb mempunyai daya analgesik yang setara dengan daya analgesik asam salisilat 10 mg /kg bb. Ema Viaza,1991. Jurusan Farmasi, FMIPA UI.

Telah melakukan penelitian efek antijamur Jahe terhadap jamur Tricophyton mentagrophytes, Trichophyton rubrum, dan Microsparum canis. Dari hasil penelitian tersebut, ternyata jamur Tricophyton mentagrophytes, Trichophyton rubrum, dan Microsparum canis memberikan kadar hambat minimum sebagai berikut: 6,25; 12,5 mg/ml. Berdasarkan zona hambatan yang diperoleh, efek antijamur tertinggi diberikan terhadap jamur Tricophyton mentagrophytes, kemudian disusul Trichophyton rubrum, dan Microsparum canis. Catatan Jahe dapat dibedakan atas dua jenis. 1. Jahe Pahit. 2. Jahe Merah (sunti).

BAGIAN YANG DIGUNAKAN
Rimpang.

Kegunaan
1. Asi.
2. Batuk.
3. Membangkitkan nafsu makan.
4. Mulas.
5. Perut kembung.
6. Serbat.
7. Gatal (obat luar).
8. Luka (obat luar).
9. Sakit kepala (obat luar).
10. Selesma (obat luar).

RAMUAN DAN TAKARAN
Mulas
Ramuan:
Jahe Merah (parut) 3 rimpang

Cara pembuatan: Diperas.
Cara pemakaian: Diminum 3 kali sehari 1 sendok teh.
Lama pengobatan: Diulang selama 3 hari.

Serbat
Ramuan:
Jahe 1 rimpang
Bunga Cengkih 2 biji
Buah Kemukus 4 biji
Buah Cabai Jawa 3 biji
Sereh 1 ruas jari tangan
Biji Pala 1 / 5 butir
Daun Jeruk Purut 1/2 lembar
Kulit Kayu Manis sedikit
Gula Aren secukupnya
Air 200 ml

Cara pembuatan: Dibuat infus atau diseduh.
Cara pemakaian: Diminum 2 kali sehari, pagi dan sore, tiap kali minum 100 ml.
Lama pengobatan : Diulang selama 4 hari.

ASI
Ikan dan udang baik sekali untuk melancarkan ASI. Kadang-kadang bayi rentan terhadap ASI yang berbau ikan atau udang. Untuk mencegah hal tersebut ibu menyusui harus makan lalap Jahe atau Kemangi.

Sakit kepala dan Selesma (Influenza)
Penderita influenza biasanya merasa nyeri di punggung dan di pinggang (greges-greges). Untuk mengurangi rasa nyeri tersebut penderita dapat diobati dengan ramuan sebagai berikut.
Jahe Merah beberapa rimpang
Air secukupnya

Cara pembuatan:
Dipipis hingga berbentuk pasta.

Cara pemakaian:
Tambahkan minyak kelonyo secukupnya dan gosokkan pada bagian badan yang terasa nyeri. Untuk sakit kepala ditempelkan pada pelipis dan belakang telinga penderita.

Selesma
Ramuan:
Jahe Merah 1 rimpang
Herba Poko segar 1 genggam
Buah kemukus 6 butir
Biji Jintan Hitam 2 butir
Air sedikit

Cara pembuatan:
Dipipis hingga berbentuk pasta.

Cara pemakaian:
Pindahkan ramuan ke kain bersih dan ikat dengan tali, kemudian masukkan ke dalam cuka hangat dan oleskan ke seluruh badan, agar mempercepat keluarnya keringat.

Komposisi :
Minyak atsiri zingiberena (zingirona), zingiberol, bisabolena, kurkumen, gingerol, filandrena, dan resin pahit.
Sumber : IptekNet

Tags : ASI sedikit, batuk, Bekas Luka, gatal, Ginger, Jahe, nafsu makan, Perut Kembung, Perut Mulas, Sakit Kepala, Salesma, Serbat, Tanaman Obat

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Ginger (Zingiber officinale)

Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Binomial name
Zingiber officinale

Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the underground stem of the ginger plant, Zingiber officinale.

The ginger plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean.[2]

Chemistry
The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.[3]


Ginger sectionGinger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.[4] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for figging.

Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Usage

Culinary uses
Ginger root, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 80 kJ
Carbohydrates 17.77g
- Sugars 1.7 g
- Dietary fiber 2 g
Fat 0.75 g
Protein 1.82 g
Thiamin (Vit. B1) 0.025 mg 2%
Riboflavin (Vit. B2) 0.034 mg 2%
Niacin (Vit. B3) 0.75 mg 5%
Pantothenic acid (B5) 0.203 mg 4%
Vitamin B6 0.16 mg 12%
Folate (Vit. B9) 11 μg 3%
Vitamin C 5 mg 8%
Calcium 16 mg 2%
Iron 0.6 mg 5%
Magnesium 43 mg 12%
Phosphorus 34 mg 5%
Potassium 415 mg 9%
Zinc 0.34 mg 3%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

25.4-pound ginger "root"
Pickled gingerYoung ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale—a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean.

Fresh ginger should be peeled before cooking. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.


[edit] Regional uses
In India, ginger is called "Aadu", in Gujarati, "Shunti" in the Kannada language of Karnataka, Allam in Telugu, Inji in Tamil (இஞ்சி) and Malayalam, Alay in Marathi, "Aduwa" in Nepali, and Adrak in Hindi and Urdu. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. It is used fresh to spice tea especially in winter. Ginger powder is also used in certain food preparations particularly for expecting women and feeding mothers, the most popular one being Katlu which is a mixture of gum resin, ghee, nuts, and sugar.

In South India, ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied or crystallized ginger (ginger cured with sugar) is also common. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice or vinegar, salt, and tender green chili peppers. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours. Ginger is also added as a flavoring in tea. Dried ginger ("sukku" சுக்கு) is used in tea or coffee and also in siddha medicine.

In Burma, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.

In Indonesia a beverage called Wedang Jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe or djahe, as a frequent ingredient in local recipes.

In Southeast Asia, the flower of the Torch Ginger (Etlingera eliator) is used in cooking. The unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savoury soups, like Assam Laksa.

In China, sliced or whole ginger root is often paired with savory dishes such as fish. However, candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from ginger.

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no satozuke.

In the traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process.

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, ginger cake and ginger biscuits. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger as well.

In the island of Corfu, Greece, they produce a traditional drink called τσιτσιμπύρα (tsitsimpira), a type of ginger beer. The people of Corfu and the rest of the Ionian islands picked up the drink from the british, during the british occupation of the islands.

In Arabic, ginger is called zanjabil and in some parts of the Middle East ginger powder is used as a spice for coffee.

In the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called Nyamanku.


[edit] Medicinal uses
The medical form of ginger historically was called "Jamaica ginger"; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA's 'generally recognized as safe' list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as the herb promotes the release of bile from the gallbladder.[5] Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.[6]


[edit] Diarrhea
Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in developing countries. Zingerone is likely to be the active constituent against enterotoxigenic Escherichia coli heat-labile enterotoxin-induced diarrhea.[7]


[edit] Nausea
Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy,[8] though ginger was not found superior over a placebo for post-operative nausea.


[edit] Folk medicinal uses
A variety of uses are suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Three to four leaves of Tulsi taken along with a piece of ginger on an empty stomach is an effective cure for congestion, cough and cold. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made, and ginger water was commonly used to avoid heat cramps in the US. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen.[6] Research on rats suggests that ginger may be useful for treating diabetes.[9][10]

Local uses
In the West, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use.

In Burma, ginger and a local sweetener made from palm tree juice (Htan nyat) are boiled together and taken to prevent the flu.
In China, a drink made with sliced ginger cooked in sweetened water or a cola is used as a folk medicine for the common cold.[11]
In the Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered as a universal panacea.
In India, ginger is applied as a paste to the temples to relieve headache and consumed when suffering from the common cold, people use ginger for making tea, in food etc.
In Indonesia, a type of ginger known as Jahe is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and controlling poor dietary habits.
In the Philippines a traditional health drink called "salabat" is made for breakfast by boiling chopped ginger and adding sugar; it is considered good for a sore throat.
In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement.

[edit] Reactions
Allergic reactions to ginger generally result in a rash, and although it generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger.[12] Ginger can also adversely affect individuals with gallstones.[6][12] There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.[12]


[edit] Horticulture

Ginger fieldGinger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptivity of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, three to four feet high.

Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and scraped, in order to kill it and prevent sprouting. Scalding, applied generally to the older and poorer roots, produces Black Ginger; washing and scraping gives White Ginger. The natural color of the "white" scraped ginger is a pale buff; it is often whitened by bleaching or liming, but this generally reduces its value.

References
^ "Zingiber officinale information from NPGS/GRIN". www.ars-grin.gov. Retrieved on 2008-03-03.
^ "Spices: Exotic Flavours & Medicines: Ginger". Retrieved on 2007-08-08.
^ MD O' Hara, Mary; & MSt; David Kiefer, MD; Kim Farrell, MD; Kathi Kemper, MD, MPH (1998). "A Review of 12 Commonly Used Medicinal Herbs" (HTML). Archives of Family Medicine 7 (7): 523–536. doi:10.1001/archfami.7.6.523. PMID 9821826. http://archfami.ama-assn.org/cgi/content/full/7/6/523. Retrieved on 6 August 2007.
^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner pp. 425-426.
^ Al-Achi, Antoine. "A Current Look at Ginger Use". Retrieved on 2007-08-02.
^ a b c University of Maryland Medical Centre (2006). "Ginger". Retrieved on 2007-08-02.
^ Chen, Jaw-Chyun; Li-Jiau Huang, Shih-Lu Wu, Sheng-Chu Kuo, Tin-Yun Ho, Chien-Yun Hsiang (2007). "Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhoea in Mice". Journal of Agricultural and Food Chemistry 55 (21): 8390–8397. doi:10.1021/jf071460f.
^ Ernst, E.; & Pittler, M.H. (2000). "Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials" (PDF). British Journal of Anesthesia 84 (3): 367–371. PMID 10793599. http://bja.oxfordjournals.org/cgi/reprint/84/3/367. Retrieved on 6 September 2006.
^ Al-Amin, Zainab M. et al. (2006). "Anti-diabetic and hypolipidaemic properties of ginger (Zingiber officinale) in streptozotocin-induced diabetic rats". British Journal of Nutrition (Cambridge University Press) 96: 660–666. doi:10.1079/BJN20061849 (inactive 25 June 2008). http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=928716. Retrieved on 5 November.
^ Afshari, Ali Taghizadeh et al. (2007). "The effect of ginger on diabetic nephropathy, plasma antioxidant capacity and lipid peroxidation in rats". Food Chemistry (Elsevier) 101 (1): 148–153. doi:10.1016/j.foodchem.2006.01.013.
^ Jakes, Susan (2007-01-15). "Beverage of Champions". Retrieved on 2007-08-02.
^ a b c Mayo Clinic (2006-05-01). "Drugs & Supplements: Ginger (Zingiber officinale Roscoe)". Retrieved on 2007-08-02.
This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.
Source from : wikipedia

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