Ginger Root Powder – Organic

Organic Ginger Root Powder is made from the dried root of the ginger plant, offering a warm, spicy-sweet flavor with a zesty aroma. This finely ground spice is a staple in cuisines worldwide, adding depth to curries, soups, marinades, baked goods, and teas.

Versatile and shelf-stable, it blends smoothly into both sweet and savory recipes. From spiced cookies and cakes to stir-fries and beverages, organic ginger root powder is a flavorful addition to any pantry.

Organic Ginger Powder

Z Natural Foods takes pride in bringing our customers a wide range of foods from around the globe in their most versatile form, and our organic ginger root powder is no exception.

Our organic ginger root powder is created by carefully sourcing the finest pungent ginger and utilizing the perfect drying method to naturally preserve and concentrate ginger’s incredible nourishing compounds to obtain and develop the highest quality product.

Ginger’s unique flavor profile of warm, spicy, and peppery with a mild, sweet citrus undertone showcases its unique potential for culinary versatility. Creating an ideal powdered food provides you with a shelf-stable end product with exceptional versatility and limitless applications.

Our mission is to provide the customer with great-tasting, highly functional foods with limitless application in their most versatile form to support a variety of lifestyles. So, we proudly introduce the newest member of our diverse functional food powders, Z Natural Foods’ Organic Ginger Powder.

Fun Facts about Ginger

1. There are many varieties of ginger, including white, red, and baby ginger.
2. Ginger has been traditionally used as a natural insect repellent. 
3. Ginger contains compounds that may improve circulation.
4. Ginger can help the body absorb iron more efficiently.
5. Ginger root is considered a low-glycemic food.
6. Eleven grams of fresh ginger only contain nine calories.
7. Historically, ginger was grown in pots and carried on ships to prevent scurvy.
8. India produces more ginger than any other country.
9. Raw ginger is around 79% water.
10. Ginger is not a root; it is a rhizome with an underground stem that can produce root and shoot systems for a new plant.
11. Mature ginger is harvested between 9-12 months.
12. In Japan, ginger is eaten between courses to cleanse the palate. 

What is Gingerol?

In complex terms, gingerols are aromatic phenolic structures composed of a series of structural analogs. More than 400 compounds have been identified in ginger. Its bioactive constituents include tannins, anthocyanins, and terpenes. While many studies focused on 6-gingerol as an isolated compound, there is a full spectrum of gingerols (4, 5, 6, 8, and 12) found in ginger that work synergistically to provide a well-balanced effect of various mechanisms of action.

The following was stated in a review of gingerols’ immunomodulatory and anti-inflammatory therapeutic potential.

1. Gingerolds, Shogaols, and Paradols are the predominant phenolic compounds found in ginger.
2. Gingerols are the primary phenolic compound found in fresh ginger.
3. Gingerols possess a wide array of bioactivities.
4. The complex interaction between three key events appears to contribute to gingerols’ various pharmacological activities: Inflammation, oxidative stress, and immunity.
5. Gingerols have been shown to alleviate inflammation. They inhibit the activation of the protein kinase B and nuclear factor kappa B signaling pathways.

However, when ginger is dried or mildly heated, gingerol forms shogaols, which are partially responsible for its pungent taste. They are said to be twice as spicy as gingerols, which explains why dry ginger is more potent than fresh ginger. A review discussing the important nutraceutical principles of ginger stated the following:

1. Due to their diverse biological activities, Shogaols are important biomarkers for the quality control of many ginger-containing products.
2. The manuscript highlights convincing evidence that these phenolic compounds could serve as essential lead molecules for developing therapeutic agents to treat various life-threatening human diseases, particularly cancer.

Ginger Powder: A Traditional Chinese Medicine Perspective

According to Traditional Chinese Medicine (TCM), Gan Jiang, aka dried ginger, is hot in nature, pungent in taste, warms the interior, and expels cold. Dried ginger has an affinity for the heart, kidney, liver, and stomach channels and is known to warm the spleen and restore the collapse of Yang.

Dried ginger belongs to a group of herbs that warm the interior. This group of herbs is known for relieving internal cold (often manifesting as a feeling of heaviness), Qi, and Yang deficiency. Dried ginger also helps to warm the middle Jiao, warms the lungs and dissolves phlegm. The middle Jiao in TCM is everything between the diaphragm and umbilicus. According to TCM, those with a Yin deficiency and heat signs should not use dried ginger.

As a comparison, according to TCM, fresh ginger root (Sheng Jiang) takes on some slightly different qualities. Warm in nature, pungent in taste, and has an affinity for the lung, spleen, and stomach channels and also promotes the circulation of Qi and body fluids.

Ginger: An Ayurvedic medicine Perspective

Ayurvedic medicine works on three primary doshas (Vata, Pitta, and Kapha), comprising elements(water, earth, air, fire, and ether).

1. Vata: Movement of blood, oxygen, and neurotransmitters
2. Pitta: The fire that deals with physical digestion and mentally digesting life experiences.
3. Kapha: The structure of grounding and stability governing nourishment and growth.

“One of the unique principles of Ayurveda is the understanding of health as a result of the coordinated functioning of the soul, mind, and body in an intimate relationship with everything else in the cosmos- material and non­material. It believes the constituent factors of the human body and the cosmos are the same.”

While fresh and dried ginger are used in Ayurvedic medicine, they are considered to have slightly different qualities and effects on the body. According to the Mudita Institute, ginger is specifically suitable for the following.

1. Digestion, respiration, and the joints
2. Destroy toxins, enkindle the digestive fire, and improve the secretion of digestive enzymes.
3. Stop hiccups
4. Improve peripheral circulation
5. Warming the body and reducing the feeling of cold and pain.
6. It clears phlegm in the lungs and alleviates coughs, colds, and breathing issues.
7. It helps promote a calm and peaceful mind.

Rasa (Taste): Sweet and Pungent

Virya (Second level of digestion): Warming (fresh is warming, dry is hot)

Vipaka (Third level of digesting, deep level of taste) Sweet

Qualities: Fresh is heavy, and dry is light and penetrating.

Action on one’s constitution determined at birth, aka Dosha: Decreases Vata and Kapha, can increase Pitta in excess.

Ginger: A Western Medicine Perspective

According to Stephen Buhner, the author of Herbal Antivirals, which uses a more Western approach to herbs, states that ginger may possess antiviral effects, thereby supporting a healthy immune system response.

Modern research shows that ginger is rich in specific active compounds called gingerols (6-gingerol, 8-gingerol, 10-gingerol), which are believed to be the primary reason for its ability to support a healthy inflammation response, immune response, and healthy blood flow. These uses of ginger show how important it is because blood flow, inflammation, and immunity are core fundamentals to overall good health.

However, ginger brings much more to the table, and some of its uses may surprise you.

Ginger is beginning to show great promise for supporting various aspects of metabolic syndrome. Due to its thermodynamic impact on food, ginger seems to have the unique ability to promote satiety without affecting hormonal or metabolic parameters.

The following was stated in a pilot study looking at the effects ginger consumption has on food metabolic and hormonal parameters in overweight men.

1. There was a significant effect of ginger on the thermic effect of food (ginger vs control = 42.7 ± 21.4 kcal/d, P = 0.049)
2. VAS ratings showed lower hunger (P = 0.002), lower prospective food intake (P = 0.004), and greater fullness (P = 0.064) with ginger consumption compared to the control.

Therefore,  the following was concluded.”The results, showing enhanced thermogenesis and reduced feelings of hunger with ginger consumption, suggest a potential role of ginger in weight management.”

A meta-analysis discussing the effects of ginger intake on weight loss and metabolic profiles among overweight and obese subjects stated the following:

1. Ginger supplementation significantly decreased body weight (BW), waist-to-hip ratio, hip ratio, fasting glucose, and insulin resistance index.
2. Ginger also significantly increased HDL-cholesterol levels.
3. We found no detrimental effect of ginger on body mass index, insulin, triglycerides, total and LDL-cholesterol.

Therefore, the current meta-analysis concluded that ginger intake reduced BW, WHR, HR, fasting glucose, and HOMA-IR and increased HDL cholesterol, but it did not affect insulin, BMI, triglycerides, total cholesterol, or LDL cholesterol levels.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Gingerols

Gingerols are aromatic phenolic compounds found among the over 400 identified constituents in ginger, including tannins, anthocyanins, and terpenes. While 6-gingerol is often studied, ginger contains a spectrum of gingerols (4, 5, 6, 8, and 12) that work together synergistically. When ginger is dried or mildly heated, gingerols transform into shogaols, which are twice as spicy and contribute to dry ginger’s more potent flavor compared to fresh ginger.

TCM

In Traditional Chinese Medicine (TCM), dried ginger is considered hot in nature and pungent in taste, with an affinity for the heart, kidney, liver, and stomach channels. It belongs to a group of herbs that warm the interior, particularly the middle Jiao (the area between the diaphragm and umbilicus), and is known to dissolve phlegm. However, TCM advises that individuals with Yin deficiency and heat signs should avoid using dried ginger.

Ayurvedic

In Ayurvedic medicine, both fresh and dried ginger are utilized, but they are considered to have slightly different qualities and effects on the body. Ginger is characterized by a sweet and pungent taste (Rasa), a warming effect during digestion (Virya), and a sweet post-digestive effect (Vipaka). According to Ayurvedic principles, ginger decreases Vata and Kapha doshas, but can increase Pitta dosha when consumed in excess.

Western

Modern research has identified specific active compounds in ginger called gingerols (6-gingerol, 8-gingerol, 10-gingerol). These compounds are believed to play a role in supporting various bodily functions, including blood flow, inflammation response, and immunity. Additionally, ginger has shown potential in promoting satiety due to its thermodynamic impact on food, without affecting hormonal or metabolic parameters.

Some research suggests that Ginger may contain the following constituents:Minerals: Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium

• Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Choline, Vitamin A (IU), Beta Carotene, Gamma Tocopherol, Vitamin K
• Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Glycine, Proline, Serine
• Phytochemicals: Gingerols, Bisabolene, Oleoresins,
• Essential Oils: Cineole, Phellandrene, Citral, Borneol, Citronellol, Geraniol, Linalool, Limonene, Zingiberol, Zingiberene, Camphene
• Oleoresins: Gingerol, Shogaol
• Phenols: Gingerol, Zingerone
• Proteolytic Enzyme:  Zingibain
• Volatile oils: Gingerol, Shogaol, Zingiberene, Zingiberol

Suggested Use: 1 teaspoon daily.

Other preparations:

1. Decoction: Use the ratio of 1 tablespoon of herb for every 10 ounces of water. Put all ingredients into a pot and bring to a boil. Once boiling, cover & lower to a simmer for 20-30 minutes. Turn the heat off and allow the mixture to sit for another 10 minutes. Strain and serve (this method is specific for barks and roots).
2. Tincture: This method can take 15 to 30 days. You will need three items (a mason jar with a cover, the herb/herbs of your choice, and liquid for extracting). The extracting liquid can be alcohol, alcohol/ water combo, vinegar, or vegetable glycerin. Take the product and fill the jar ¾ full, add the liquid of your choice, and close the jar. Then shake the jar, so everything is well mixed. Give the jar a good 5-minute shake several times a day. After 15 to 30 days, strain and bottle in glass tincture jars.

Mixing suggestions: To increase flavor and nutritional profile, combine with our Organic Turmeric Root Powder.

Miscellaneous Facts about our Ginger Root Powder

Ingredients: Organic Ginger Root.

Parts Used: Raw Root.

Botanical Name: Zingiber officinale

Other Names: Black ginger, Canton ginger, Cochin ginger, Common ginger, Garden ginger, Gingembre, Imber, Jamaican ginger, Jengibre

Origin: Grown and harvested in Peru and packaged with care in Florida, USA.

Warning: Not to be used during pregnancy.