History

The earliest example of ginger use leads us to India, where it
was utilized by the Yogi as a seasoning to promote mental clarity.
Also, the Yogi contrasted it to garlic, where the ginger had a sweet
essence which was inoffensive to the gods. Soon, ginger usage
spread to China, where it was used in treating nausea, vomiting,
and motion sickness. Also, it was adopted in reducing the toxicity
of other herbs, absorbing and neutralizing the toxins in the stomach.
Further, Asian countries used the ginger as a diaphoretic, purging
the body of toxins via its invigoration of the sweat glands. Made into
a tea, ginger was used as a carminative, an agent which expels
gas from intestines.

In the sixth century, usage of ginger spread to Japan, where today it remains the favored base for soups and sauces, and prescribed topically for aches and pains. In the Western World, ginger received its debut from the Muslims, who after occupying Spain, made it popular. The Spaniards in turn introduced it to the West Indies and Jamaica.

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Known to the scientific world as Zingiber officinalis, the medicinal portion of the plant is derived from the tuberous rhizome (underground root) of the perennial plant from the
family Zingiberaceae. Know to some areas of the world as

Cochin ginger, it is most common in Jamaica, India, Africa, China, and Indonesia, where it is used as a spice, condiment, and flavoring agent.

A special combination of volatile oils and resin is responsible for the unique aroma of the ginger; the same compound has been found to possess properties aiding the treatment of colds, coughs, colon and stomach spasms, constipation, indigestion and gas problems, heartburn, headaches, motion sickness, morning sickness, nausea, and sinus congestion.

Other possible applications:

Stomach flu
Post-chemotherapy nausea
Hot flashes
Menstrual cramps
Cleanses colon
Stimulates circulation - improves body heat
Inhibits deleterious blood clotting and atherosclerosis
Clears head of sinus and allergy complications
Used for colitis and diverticolosis
Helps with paralysis of tongue
Protects from ulcers
Promotes secretions of liver, gall bladder, saliva, and gastric juices.
Protects liver from toxins
Antibacterial - fights e. coli, proteus, staph, strep, salmonella
- beneficial when eating sushi due to its parasite fighting power
(including Anisakis - the most common parasite in Japan, and
Schistosoma, the second major parasitic disease in the world. )
Stimulates immunity
Stimulates growth of lactobacillus - a beneficial microflora
Expectorant - helps with bronchitis, coughs, sore throats, colds, flu, and mild fevers.
Lowers blood cholesterol, strengthen heart muscles
Anti-oxidant
Anti-inflammatory
Anti-spasmodic
Eliminates dandruff
As a detoxifying agent in a hot bath or foot bath
Relieves sore joints when used as a topical lotion

Caution: If suffering from gallstones, or if pregnant or nursing, consult a health care professional before taking large amounts of ginger. The German Commission E monograph opposes use for morning sickness during pregnancy. Daily consumption of ginger root may interfere with the absorption of dietary iron and fat-soluble vitamins, as well as tetracycline derivatives, oral anticholinergics, phenothiazines, digoxin, isoniazid, pheytoin, warfarin, lincomycin, dititalis, nalidixic acid, sulfonamides, and phenothiozines or other psychoactive agents which are poorly absorbed in the gastrointestinal tract. Ginger may mask the ototoxicity caused by aminoglycoside antibiotics such as neomycin. It may inhibit urinary excretion of alkaline drugs, such as amphetamines or quinidine.

Tin Tin Jahe Ginger Chew/Candy

Sin-A Ginger Chew/Candy has been produced in Indonesia
for the past sixty years and is renowned for its uniqueness
and superb quality. The Chew is made of exclusively natural
ingredients, no artificial flavoring or preservative is added to
the Chew. In order for the product to maintain its optimal

level of ginger flavor without being too pungent for the average consumer, the manufacturer uses only the choicest mature ginger from a specific area in Indonesia, stone-grinds the ginger into fine pulp and then processes it with maltose, cane sugar, tapioca starch. The manufacturer is so keen to maintain its most traditional method of production that even to date, the Chews are still individually wrapped by hand.

Due to the high level of ginger juice in the Chew - 8.14%, the product can withstand a shelf-life of 18 months without any preservative. However, the product is susceptible to heat, and therefore is best stored or shelved below 80°F.

Brew Ginger Tea the easy way:
Simply drop a few pieces of the Ginger Chew in a cup and add hot water, stir, and a cup of hearty Ginger tea is on the way.

Helpful Links

The above information is based on excerpts from the following Web-sites:

www.healthy.net
www.delicious-online.com
www.health-n-energy.com
www.mothernature.com
www.new-attitude.com