Ginger

Health Benefits

Old record — Donguibogam. The Donguibogam, in its materia medica section, records ginger as slightly warm in nature and pungent in taste, and lists the dried root separately from the fresh one. This is a record from an old medical text, and it does not reflect present-day judgment or bear on the prevention or treatment of disease.

Today's view — pungent compounds. Compositional analysis confirms that gingerol, the source of the pungency, is most abundant in the fresh rhizome, and that heating or drying converts part of it into shogaol. What can be stated at present goes only as far as composition.

Today's view — inflammation and oxidation markers. These are studies of supplements, and the conditions differ from eating ginger as a food. Meta-analyses using ginger supplements have reported changes in markers of inflammation and oxidative stress, but those results do not carry over to the small amounts used as a seasoning.

Today's view — nausea studies. These are studies of extracts and prepared products, and the conditions differ from eating ginger as a food. A number of studies have examined how ginger preparations affect nausea, but subjects and doses differ from study to study, so the findings cannot be carried over to ginger used as a kitchen spice.

Nutrition

• Gingerol (Pungent compound) — Most abundant in the fresh rhizome
• Shogaol (Forms when heated) — Gingerol converted by heating or drying

Gingerols Gingerols are the core compounds behind the pungency of ginger. They are detected in greatest abundance in fresh ginger, and heating or drying converts part of them into other compounds. Several laboratory studies have examined their anti-inflammatory and antioxidant activity, but most of that work used extracts.

Shogaols Heating or drying ginger converts part of the gingerols into shogaols. This sits alongside the fact that old medical texts listed fresh ginger and dried ginger as separate materia medica, and shogaols tend to exceed gingerols in pungency.

Zingerone Zingerone is another pungent compound, formed when ginger is heated. Because it arises during heating, it contributes to the flavor of cooked ginger.

Essential oils The distinctive aroma of ginger comes from volatile compounds such as zingiberene. These make up its scent and taste, and that is as far as the analysis goes.

Vitamin B6, magnesium & manganese Ginger contains vitamin B6 and micronutrients such as magnesium and manganese. It is a spice used in small amounts at a time, however, so its share of daily intake stays modest.

Pairings

○ Jujube (Korean red date) — Saenggang-daechu-cha, ginger-and-jujube tea, is a traditional pairing with a long history of soothing the stomach and restoring energy. The sweetness of the jujube tempers ginger's heat, and the two ingredients complement each other nutritionally, making the brew easy to drink. Jujube

○ Honey — Honey softens ginger's sharp edge and helps with absorption. A warm cup of honey-ginger tea at the first sign of a cold is a go-to combination in both Eastern and Western traditions.

○ Garlic — Garlic and ginger are both classified as warming in traditional medicine, so they're used together for chills, cold-related stomach pain, and indigestion. Their antibacterial and digestion-aiding actions create a synergy. Garlic

○ Chicken and pork — Ginger is often used to cut the off-flavors of proteins like chicken and pork while aiding digestion. Adding a slice of ginger to samgyetang (Korean ginseng chicken soup) is a well-established practice at the Korean table.

○ Cinnamon — Ginger and cinnamon are both classified as warming and work in synergy for antioxidant activity and blood-sugar control. Mediterranean-diet meta-analyses frequently cite the two spices as having been studied together. Cinnamon

○ Lemon and honey — A warm lemon-honey-ginger tea at the onset of a cold helps on two fronts: boosting vitamin C and soothing the mucous membranes. It's a home remedy used widely across both Eastern and Western traditions.

△ Large amounts of ginger with pork (traditional claim) — Some traditions consider large amounts of pork and ginger together an incompatible pairing, but at everyday dietary levels there's no real concern. If anything, ginger is more often used precisely because it tames pork's gamey notes—a staple technique in both Korean and Chinese cooking.

△ Korean chives — A few traditional Korean herbal texts advise against eating large amounts of chives and ginger together, but the general consensus is that at normal dietary levels there's no problem. Korean Chive (Buchu / Garlic Chive)

△ Patients on medication — People taking anticoagulants, diabetes medication, or blood pressure medication should avoid heavy intake—think several cups of strongly brewed ginger tea every day. Because drug interactions are possible, consult your healthcare provider to set a safe amount.

Varieties

• Bongdong native ginger (Bulb) — Small, tightly jointed rhizomes with a sharp aroma; used for seasoning and tea, and it stores well.
• Large-rhizome type (Bulb) — Fat rhizomes and a heavier yield per plant; low in fibre, so it suits candied ginger and syrup.
• Seosan native strain (Bulb) — A regional strain from west-coast sandy loam; mid-sized rhizomes used mostly for kimchi seasoning.