Ginger is a common ingredient in Asian and Indian cuisine. However, ginger has been used for its medicinal properties for centuries among many cultures.
Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.
The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric, and is commonly produced in India, Jamaica, Fiji, Indonesia and Australia.
This MNT Knowledge Center feature provides an in-depth look at the possible health benefits of ginger, its nutritional profile, how to incorporate more ginger into your diet and any potential health risks associated with consuming it.