ʻAwapuhi Pākē, named for Chinese plantation workers believed to have brought the plant to Hawaiʻi, has since become both a cooking and medicinal staple in Hawaiʻi. ʻAwapuhi Pākē is a sister plant to ʻolena, or turmeric. Its scientific name is Zingiber Officinate and more commonly known as edible or common ginger.
The mana of the plant is in its fragrant root. The flavor of ginger packs a punch while bringing with it a number of health benefits. When used in recipes and medicine, ginger is measured by the “finger,” loosely meaning the finger root offshoots that stick out of the main root.
Nausea/Morning Sickness
Nausea and vomiting affects 80% of women in some degree during their first trimester of pregnancy. Food poisoning and the stomach flu also bring out bouts of nausea. Thankfully ginger’s properties such as gingerols and shogaols, helps ease nausea and the gastrointestinal tract. Widely used in teas and candies in the Asia, ginger can be found in many types of anti-nausea medicine or remedies. My personal favorite is the candied ginger from the crack seed store.
Anti-Bacterial
Ginger rhyzomes contain ginger and shogaols which have antibacterial and anti fungal properties. Ginger has been shown to have antimicrobial properties against E. coli, salmonella typhi, and Bacillus subtilis. Ever wonder what the gari, or pickled ginger, is for at sushi restaurants? It is a palate cleanser between bites to kill off potential germs that may be present on raw food.
Other benefits ginger offers include helping with oxygen and circulation. Ginger can also help relieve sore throat. As mentioned before ginger was used in medicines in China and Japan and used in candies and teas. Ginger has a strong, distinctive flavor commonly used in Asian and local cooking. Adding ginger to your food will add a bold flavor and health benefits.
