Ginger: Hawaiian Gold

Ginger. Big Island Now stock photo. Dec. 2016.

Believe it or not, ginger is the most widely used condiment in the world. It’s not just used to add flavor to your food or tea.

For over 4,700 years the Chinese and Indians have used ginger to treat a variety of health issues.

What makes ginger so good for us? There are 115 different chemical parts found in ginger. However, the gingerols are where all of the therapeutic benefits come from.

A highly potent oily resin found in the ginger is both anti-inflammatory and a strong antioxidant.

Countless research studies and clinical evaluations confirm that we should all use ginger in our diets regularly.

Nausea from motion sickness, morning sickness or from chemotherapy was treated and patients responded well to treatment that included ginger.

In 2015, well over two million tons of ginger was produced worldwide.

Hawai‘i is currently the only state in the U.S. that produces ginger commercially.

Farmers in Florida attempted to grow ginger; however, the yield and quality were not good enough to sustain the efforts of the farmers.

Gingerbread. Big Island Now stock photo. Dec. 2016.

Hawaiian ginger is known in the market for its superior quality compared to imported ginger, thus bringing a higher price per pound.

While mature ginger has a strong spicy flavor, it is dry and fibrous. Young ginger is both milder and softer. Young ginger is often pickled, like the pink slices you may find served with sushi.

Ginger is worth its weight in gold!