Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”.
Ginger has been important in Chinese medicine for many centuries, and was known in Arab countries as far back as 650 A.D.
Tea brewed from ginger root is a folk remedy for colds.
Ginger ale and ginger beer have been recommended to treat stomach ailments for generations, including nausea and indigestion.
Ginger has also been historically used to treat inflammation.
Ginger has a wide variety of culinary uses throughout the world. It has been used as a main ingredient in candy, cooking, Asian foods, drinks, teas, baked goods, to name a few.
Ginger was traditionally classified as a stimulant and carminative, and used frequently for dyspepsia and colic.
For children, ginger compounds are active against a form of diarrhea, the leading cause of infant death in developing countries.
Ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy.