Introduction
Among the wonderful treasures of healing herbs from India, Ayurveda esteems Ginger
(Zingiber officinale) as one of its most valuable gifts. Celebrated for centuries as a
universal medicine, ginger is not just a spice in the kitchen but a powerful herb with
excellent medicinal properties.
Known as Gingembre in French, Ingwer in German, Zanzabil in Arabic and Persian
texts, and Ardhrakam in Sanskrit (or Adrakh in common Indian usage), ginger has
traveled across cultures and languages, earning recognition as a true “wonder cure.”
The dried rhizomes are revered in Ayurveda as Shunthi or Maha-oushdham (the great
medicine) in Sanskrit, and Sonth in Hindi texts.
Both fresh and dried forms are used extensively in Ayurvedic remedies, each offering
unique qualities and therapeutic actions.
What makes ginger such a remarkable herb is its rich store of bioactive compounds.
The rhizome contains gingerine, an oleoresin, and gingerol, an essential oil, both of
which give ginger its distinctive aroma and potent medicinal qualities. Gingerol has
strong anti-inflammatory and antioxidant effects, helping to reduce oxidative stress and
inflammation in the body.
Inside the body, these compounds work in harmony to support digestion and overall
wellness. Ginger acts as a natural aromatic and carminative, helping to relieve bloating
and flatulence. It stimulates the gastrointestinal tract, strengthens the stomach, and
even encourages the flow of saliva — all of which make it a trusted digestive aid across
cultures.
Externally, ginger has its own magic. Applied as a paste or infused in oils, it warms the
tissues, improves circulation, and eases stiffness. People as home remedy rub ginger
paste on sore joints or sip ginger-infused water during seasonal changes to keep the
body resilient.
This dual action — calming the body from within while invigorating it from the outside —
is what makes ginger truly deserving of its title: “The Root of Wellness.”
Ayurveda doesn’t just see ginger as a spice or a medicine — it carefully distinguishes
between its fresh and dried forms, each carrying unique qualities and effects on the
body. Bhavaprakasha – Haritakyadi Varga chapter śuṇṭhī rucyāmavātaghnī pācanī
kaṭukā laghuḥ | snigdhoṣṇā madhurā pāke kaphavātavibandhanut ||42||
The verse highlights the qualities of Śuṇṭhī (dry ginger). The first word of the second line
— Snigdha — means “unctuous.” Ayurveda explains that dry ginger carries this
unctuous quality, which, when combined with its inherent heat (uṣṇatva), allows its
warming effect to last longer and penetrate deeper tissues. Think of fire fueled by oil: it
burns steadily and for a longer time.
By contrast, the heat of fresh ginger (Ardhraka) is more immediate but short-lived.
Because it lacks oiliness, its action is confined mainly to the digestive fire (jatarāgni) at
the level of the stomach and intestines.
interestingly, during the drying process, the hidden volatile oils in ginger seem to
become more active, imparting the unctuous quality. In its fresh state, the watery
content suppresses these subtle oily principles, which is why fresh ginger acts more
locally, while dried ginger works more deeply within the body.
The dried variety, Shunthi, is considered ushna-veeryam (hot in potency),
laghu-snigdha-gunam (light and mildly oily), with a katu-rasam (acrid taste) and a
madhur-vipakam (sweet post-digestive effect). This makes dried ginger especially
effective in stimulating digestion, warming the body, and balancing Vata and Kapha
doshas.
On the other hand, the fresh variety, called Ardhrakam, is also ushna-veeryam (hot in
potency) but carries guru-ruksha-teekshan-gunam (heavy, dry, and sharp qualities). Fresh
ginger is more pungent and penetrating, often used to clear congestion, Agni deepan
(kindle appetite), and invigorate the senses.
Together, these two forms of ginger embody Ayurveda’s wisdom: the same root, when
prepared differently, can serve distinct purposes — offering balance, relief, and vitality in
multiple ways.
It is also referred to as Katugranthi, Katubhadra – has pungent taste. This pungent
herb par excellence is said to awaken the agni (Agni deepan), or metabolic fire, the
very force that governs digestion, absorption, and vitality. When agni burns low, the
body struggles — poor digestion, sluggish absorption, weak circulation, constipation,
wind, low immunity, frequent colds, congestion, even body odours and obesity can all
arise. Ayurveda teaches that these are signs of insufficient fire to balance the body’s
water element.
And here is where ginger steps in as a healer. By rekindling agni, ginger restores
digestive strength, clears congestion, improves resistance, and balances the body’s
energies. In this way, ginger is not just a spice but a true Ayurvedic medicine — a root
that brings warmth, clarity, and resilience to the entire system.
One of Ayurveda’s cherished preparations involves ginger being suncured, powdered,
and blended with honey or jaggery to enhance its potency. This simple yet powerful
recipe has been traditionally used to ease seasonal colds, sore throats, sluggish
digestion, and nausea. In villages across India, ginger decoctions simmered with tulsi
leaves and black pepper are still offered as a household remedy for fever, cough, and
congestion.
Beyond respiratory health, ginger has long been valued for its ability to stimulate
circulation, relieve menstrual cramps, and reduce joint stiffness. Ancient Ayurvedic
texts describe ginger as Maha-aushadhi — the “Great Medicine” — not only for its
digestive fire-kindling properties but also for its role in balancing Vata and Kapha doshas.
Its reputation traveled far beyond India. Chinese medicine has used ginger for
centuries to warm the body and dispel cold, while Greek physicians like Dioscorides
and Galen praised it for treating indigestion and enhancing vitality. In medieval Europe,
ginger was prized as both a spice and a tonic, often prescribed for sea sickness and
fatigue.
Ginger, when used regularly as a spice, helps prevent indigestion, bloating, and acidity,
especially after heavy or oily meals. Simple home remedies — like ginger water with
carrom seed(ajwain) and rock salt before meals — increases appetite. Ginger combined
with honey is a trusted cure for coughs and colds, while decoctions with fennel seeds
and honey reduce fever and act as expectorants for bronchitis, asthma, and other
respiratory issues. Preparations like Saubhagya Shunthi are used in postnatal care
also proved to be good glactogauge and Appetizer.
Applied externally, ginger paste relieves headaches and toothaches. Traditional
Ayurvedic recipes also highlight its role in reproductive health, supporting vitality. Vedic
texts recommend small daily doses of dried ginger powder with honey, and many
Ayurvedic formulations include ginger as a core ingredient like chawanpraash,
Hingwashtak. Its healing power is so widely respected that ancient wisdom even
claimed ginger alone could make anyone a physician.
While ginger is celebrated as Maha-aushadhi (the Great Medicine), Ayurveda also
cautions against its use in certain conditions. Fresh ginger (Ardhrakam) is specifically
contraindicated in the following:
– Kushta – skin disorders
– Pandu – anemia
– Mutra krichra – urinary difficulties
– Raktapitta – bleeding disorders
– Vrna – open wounds
– Jwara – fever
– Daha – burning sensations
– Grishma Ritu – summer season
– Śarad Ritu – autumn season
Ayurveda explains that in these states, the heating and penetrating qualities of fresh
ginger can aggravate symptoms rather than relieve them.
Women who are pregnant should be mindful of how much ginger they consume and
take in less (no more than 2g a day). On the other hand, it helps with nausea during
pregnancy and with menstrual cramps.
People who have high blood pressure, peptic ulcers, gastric reflux, or skin inflammation
should consume ginger with caution.
Ginger is not recommended for those with gallstones, as it can increase bile production
and flow.
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