GINGER
A HISTORICAL JOURNEY THROUGH THE CENTURIES
Introduction
Ginger has been a spice treasured for thousands of years for its unique flavor and therapeutic properties. The spice is slightly pungent and is typically dried, ground, or used fresh. Tracing ginger’s storied past offers insight into the history of global trade and the evolution of medicine.
Etymology and Botany
The word “ginger” derives from Sanskrit śṛṅgavera (horn-shaped or antler-shaped) or the Dravidian inchiver (spice) from inchi, which means root.
The Greeks and Romans, respectively, called it zingiberis and zingiber. William Roscoe, an English botanist, coined the botanical name Zingiber officinale (also known as Zingiber officinale Roscoe) for the Zingiberaceae family in 1807.
The Arab merchants called it zenge, a name by which they also designated the inhabitants of the east coast of Africa, and from which comes the name Zanzibar, where the Arabs often went to look for ginger.
Ginger, an herbaceous tropical perennial resembling turmeric about 3 to 4 feet tall, grows from rhizomes—the stem’s gnarled, fleshy underground part. The lanceolate evergreen leaves are long and very fragrant.
The ginger flowers are grouped in a spike, are yellowish white with red punctuation on the lips, and have green and yellow bracts. These small flowers emit a distinctive fragrance.
Once the plant has finished flowering, an axillary spike appears at the end of a stem covered with scales containing trivalve capsules that hold black seeds.
Ginger grows best in a sunny location with high humidity. It proliferates and can be multiplied by dividing the rhizomes. Once the above-ground parts have wilted, the rhizome can be harvested after about six months of growth. The ginger rhizomes can then be dug up and dried as a versatile spice.
Early Historical Accounts
References to ginger first appeared circa 500–300 BCE in ancient Confucian texts from China, where ginger was routinely consumed to aid digestion.
However, according to the most ancient traces in ancient oral Chinese and Sanskrit literature, it is stated that for more than 3000 years, ginger had been present in many Asian cultures long before Confucius, the Chinese philosopher, mentioned it to us in a written form.
According to an ancient Chinese text, Confucius was known to consume ginger with every meal, although, as stated, he never used it excessively.
In 406 A.D., the Buddhist monk Faxian wrote that ginger was grown in pots and carried on Chinese ships to prevent scurvy at sea.
By 150 CE, ginger was being imported into the Roman Empire. The Greeks and Romans utilized ginger for its medicinal properties, especially as a digestive aid. During the European Middle Ages, ginger remained an exotic luxury. Arab traders introduced ginger to East Africa and India, where it became integral to Ayurvedic medicine.
Ginger was also one of the first oriental spices to reach the Mediterranean basin, probably thanks to the Phoenicians.
In ancient Egypt, it entered the process of mummification.
Ginger arrived in Greece and the Roman Empire through Arab or Persian merchants via the Red Sea trade routes. From there, it spread throughout Europe in the first century. These merchants jealously guarded the origin of this valued spice, like that of cinnamon.
For a long time, ginger was believed to be the root of pepper. Pliny the Elder, the Roman naturalist in the first century A.D., raised this hare.
Introduced to Europe via the spice route, ginger became popular among the Egyptians, Greeks, and Romans for its flavors and medicinal properties as a digestive aid and tonic.
The Greek physician Dioscorides advocated ginger in the 1st century CE in his famous pharmacopeia De Materia Medica, noting its digestive benefits. He said it was good to eat, helped digestion, and softened the belly moderately.
Ginger was also used as an antidote in cases of poisoning and was imported not only in its dried form but also candied.
Before the 5th century CE, ginger became known in England. Asian trading ships likely carried ginger to prevent scurvy at sea.
By the 9th century, moderately priced ginger rivaled pepper in medieval European cuisine. It had become one of the best-known spices. It was cheaper than pepper, and it was just as powerful and exotic. Its moderate price at the time, a pound of ginger, was equivalent to one sheep.
The 11th century saw Hildegard of Bingen, a German mystic, make ginger the basis of many medicinal, tonic, and antiseptic preparations. The first mention of ginger as a spice was also made in a Central European text during this century. Until then, ginger was known as a medicinal and aphrodisiac herb. At the same time, it was also commonly used in English veterinary treatises.
The 12th-century Salerno medical school and herbalist Platearius promoted ginger as an aphrodisiac and digestive aid.
The Age of Exploration
Ginger’s position in medieval trade reflects its importance as a spice and in traditional Chinese medicine. As the root of ginger has been used for a very long time in traditional Chinese medicine, particularly as a stimulant for digestion, it was the subject of a very strong trade between Europe and the East in the Middle Ages by transiting through the famous route to India.
Ginger was so prized that it was even one of the reasons for the continued search to discover a sea route on the route to the Indies.
Through trade and conquest, medieval Arabs and Portuguese globalized ginger cultivation.
From the Middle Ages onwards, ginger had become a common spice in homes, competing with pepper and a prized element in folk medicine.
Platearius described it in the 12th century in his “Book of Simple Medicines.” He said, “Some say it’s the root of a tree; others say it’s the wood. But the truth is that it is the root of an herb that grows in Sclavonia (present-day Slavonia).
In the 15th century, Marco Polo and Niccolò dei Conti encountered ginger cultivation in India.
Soon, ginger was transported to the Caribbean to take advantage of Europe’s growing spice market. In the 16th and 17th centuries, ginger gained popularity in England, appearing in treats like ginger ale and gingerbread. Portuguese colonizers established ginger plantations in Brazil. As global trade expanded, ginger became naturalized throughout Europe’s tropical colonies.
The diverse applications of ginger throughout history attest to its enduring appeal as a spice of health and hedonism.
Ginger: An Aphrodisiac
Ginger’s reputation as an aphrodisiac traces back to the Roman Empire. Roman nobles savored imported Asian ginger for its stimulating effects, seen as enhancements to both digestion and sexual vigor.
This view persisted through the Middle Ages, upheld by influential medical authorities like the Salerno School. Scholars from this school combined classical texts with empirical observations of medicinal plants. Their writings praised ginger’s capacity to warm “cold” reproductive organs, stirring desire.
Here is an excerpt:
On the cold stomach, kidneys, and lungs,
The burning ginger settles with reason
Quenches thirst, revives, stimulates the brain
In old age, it awakens new and youthful love.
The doctrine of signatures also bolstered ginger’s amorous associations. Signatures linked the plant’s physical properties to therapeutic actions. To medieval healers, ginger’s phallic shape signified effects on male virility. Across Europe, ginger was prescribed in aphrodisiac electuaries, decoctions, wines, and meads.
Asian medical systems concurred on ginger’s benefits. The Ayurvedic treatise Sushruta Samhita deemed ginger vitalizing for intercourse. Chinese medicine texts advised ginger to address “congealed coldness” in the lower abdomen, causing impotence. Even Pliny’s 1st century Roman Natural History noted ginger’s reputation among Arab traders as sexual medicine.
Through spice-fueled globalization, ginger’s spicy heat and suggestive form kindled ardor from Rome to Asia. These aphrodisiac powers persisted and were central to Ginger’s historical medical identity.
Traditional Medicinal Uses
Ginger’s role in traditional healing systems reflects its longstanding reputation as a health-promoting spice. Both Ayurvedic medicine and traditional Chinese medicine utilize ginger to stimulate digestion and circulation. Ayurveda categorizes ginger as having a warm energy that can pacify stomach trouble. Chinese medicine considers ginger’s spicy-sweet flavor to benefit the lungs and large intestine. Beyond gastrointestinal health, traditional practices prescribe ginger to treat inflammatory disorders, nausea, pain, respiratory illness, and sexual dysfunction.
Modern Scientific Research
Contemporary studies substantiate specific traditional uses of ginger. Clinical trials support ginger’s effectiveness against nausea from motion sickness, chemotherapy, and pregnancy. Ginger also demonstrates anti-inflammatory effects comparable to those of modern drugs. Multiple studies confirm ginger’s benefits for digestion by increasing the motility of the gastrointestinal tract. Ongoing research explores ginger’s potential to moderate blood sugar, inhibit oxidative stress, suppress tumors, and act as an antimicrobial.
According to the National Center for Complementary and Integrative Health, ginger is widely considered safe for consumption and topical application. However, side effects have been reported with a high ginger intake. Gastrointestinal side effects include abdominal discomfort, heartburn, diarrhea, and mouth and throat irritation. Additionally, ginger’s antiplatelet properties may interfere with blood clotting in some cases, potentially increasing bleeding risk, especially for those taking anticoagulant or antiplatelet medications.
Moderate ginger intake within dietary guidelines is unlikely to cause adverse effects for most healthy adults. As with any supplement, consult your healthcare provider before taking ginger if you are pregnant, nursing, or being treated for a medical condition.
However, verified clinical data on ginger still needs to be improved overall. Little evidence confirms its efficacy for arthritis, high cholesterol, dementia, or joint infections. Potential side effects like heartburn and bleeding risks also require further safety profiling. More high-quality human trials will help fully characterize ginger’s therapeutic scope.
Culinary Prominence
Beyond medicine, ginger continues to define cuisines across the globe. Indian and Asian dishes highlight ginger’s heat in curries, stir-fries, and marinades. Ginger remains a signature flavor in gingerbread, cookies, drinks, ales, and ginger beers from Britain to Latin America. The spice also enhances the flavors of chicken and fish dishes, rum punches, teas, candies, nuts, and ice cream. Jamaican jerk dishes, Australian ginger beer bread, and Nordic gingersnaps attest to ginger’s remarkable culinary diversity. From traditional remedies to modern fusions, ginger’s versatility endures.
Conclusion
Ginger’s extensive history speaks to this aromatic spice’s broad appeal and multifaceted value for health and gastronomy.
Looking forward, ginger seems poised for another millennium as an essential ingredient in kitchens, clinics, and cuisines across the globe.
NB: (If you like my article and you’d like me to write for your business, you can contact me (Dr. Sachita R. Cultural Anthropologist, published author) on X (former Twitter) @Satchitam
