At least 5,000 years ago, ancient Indian and Chinese people were using ginger in tonics to treat health issues. Scholars believe that it was used in prehistoric cooking before it became a popular medicine. The spice has been known by many names in its history; in Sanskrit it is srngaveram “horn root”, which is derived from its appearance, but the ancient Greeks called it ziggiberis, and Romans said zinziberi. The current English version of the name comes from the Middle English gingivere.
Ginger was exported from India at least 2,000 years ago when the Romans began to use in their medicine too. When the Roman Empire fell, Arab merchants took control of the ginger spice trade. The spice spread across Europe and by the 13th and 14th centuries, it was so highly valued that just one pound of ginger had the same cost as a sheep. In the Middle Ages, Europeans imported preserved ginger to use in their sweets. Stories say gingerbread, the popular Christmas treat, was invented by Queen Elizabeth I of England.
Ginger is still used in traditional medicine around the world today. Studies have revealed the spice has hundreds of compounds and metabolites and the purpose of some of them is still unknown. These components tend to accumulate in the digestive tract, providing evidence for why the spice is often used in treating gastrointestinal issues. It has also been studied to explore the antioxidant, anti-inflammatory, anti-nausea, anticarcinogenic, and disease preventing properties. The results are amazing.
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