Ginger Root, the Ancient Superfood

Ginger is versatile, pungent and healthy — whether used as a spice, a tea or a medicinal plant. This unassuming rhizome combines intense flavour with a fascinating cultural and historical legacy.

A day without ginger? Unthinkable. Anyone who scrolls through social media, follows life hacks or leafs through magazines can hardly avoid the popular super root. Whether as a shot, a companion to sushi, an aromatic accent in soups, a warming tea for colds, or a natural remedy against nausea and inflammation — ginger is at once a source of natural power, an all-rounder and a secret weapon. In short: a perennial favourite.

Originally, ginger (Zingiber officinale) comes from the tropical regions of Southeast Asia. Its name can be traced back to the Sanskrit srnagravera as well as the Arabic zanjabil. In both languages, the meaning roughly translates to ​“horn root,” a reference to its antler-like, branched shape. Botanically, ginger belongs to the ginger family and is closely related to turmeric and galangal. What is commonly referred to as a root is, in fact, an underground stem — a so-called rhizome — in which the plant stores nutrients.

A linguistic fun fact on the side: Ginger is also a — albeit rare — variant of the Scandinavian name Ingvar, meaning ​“warrior of the Ingvaeones.” Etymologically, however, there is no connection whatsoever to the plant of the same name. In English, ginger is frequently and quite casually used as a nickname for red-haired people, alongside its use as a (stage) name, such as Ginger Rogers — again, entirely unrelated to the root.

Good for Body and Wellbeing

Ginger has accompanied humankind for over 5,000 years. Via ancient trade routes, it travelled from India and China to the Middle East and later to Europe, where it was considered a precious luxury good during the Middle Ages.

In traditional Chinese medicine and Ayurveda, ginger is still valued today as a universal remedy. It stimulates digestion, strengthens the immune system and has anti-inflammatory properties. Sailors of the past also relied on ginger to prevent seasickness. Its pungency is due to the bioactive compounds gingerols and shogaols, which provide not only flavour, but also proven medicinal effects. Ginger supplies valuable nutrients such as vitamin C, calcium, phosphorus, sodium and magnesium, warms the body from within and supports overall health, particularly during the winter months — whether for colds or joint complaints. The super root is a true immune booster.

Ginger in Modern Nutrition

Ginger has also become indispensable in global cuisine. Whether in savoury dishes or sweet baked goods, this unassuming turbo with its spicy, citrusy note always adds freshness and heat. Even ginger ale — developed in Ireland in the 19th century and hugely popular in Britain — would be unthinkable without ginger. Yet the root offers more than just flavour: as a functional food, it supports health in a variety of ways that go far beyond basic nutrient supply. Most ginger found in supermarkets comes from Peru, Thailand, India or China. In recent years, however, it has also been successfully cultivated in Switzerland.

Medicinal Plant of the Year 2026

In truth, the honour was only a matter of time. Now it is official: ginger has been named Medicinal Plant of the Year 2026. Expert panels from the fields of phytotherapy and medicinal plant research recognised its outstanding medical significance. Particular emphasis was placed on its well-documented effects against nausea, inflammation and digestive disorders, as well as its broad range of applications in natural medicine and modern healthcare. This distinction underlines the fact that ginger is valued not only as a spice, but also as a serious and effective medicinal plant.

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