Ginger is a perennial plant, Zingiber officinale. The rhizome (underground stem) is used as both a spice and in herbal medicine.  Traditional Chinese Medicine has recommended ginger for over 2,500 years and has been used for abdominal bloating, coughing, vomiting, diarrhoea, and rheumatism.

Ginger cultivation began in South Asia where it has been used as a cooking spice for at least 4,400 years and has since spread to East Africa and the Caribbean.

Heating and drying processes partially reduce the level of gingerols in ginger. Its essential oils are also better retained when fresh. Fresh ginger should be consumed without cooking as heating processes destroy enzymes and aromatic oils.

Generally, 400mg one to three times daily has shown to help with nausea and digestive problems, however, higher doses may be required for inflammatory conditions. There is no restriction on long term use.

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