Zingiber officinale, Chukku, Inchi, Spice Ginger, ചുക്ക്, ഇഞ്ചി

Family: Zingiberaceae
Vernacular names: Chukku, Inchi, ചുക്ക്, ഇഞ്ചി (Malayalam), Spice Ginger (English), Shundi (Sanskrit), Adarak (Hindi), Shukku (Tamil)
Distribution: Cultivated in Tropical countries
Description: Aromatic herbs. Leaves elliptic-oblong, acuminate; spike obovoid. Flowers few, greenish yellow.
Habit: Herb
Habitat: Widely cultivated
Flowering & Fruiting: September-December

Parts used: Rhizomes
Properties & Uses: Rhizome is carminative, digestive, stimulant, stomachic, appetizer, expectorant, laxative, aphrodisiac, sialagogue and rubefacient. Infusion of the rhizome is used for the treatment of dyspepsia, coughs, bronchitis, asthma, rheumatism, lumbago, fever associated with cold and malaise, constipation, dysentery, vomiting, headache, earache, sprain joints, in sore throats and voice loss. Expressed juice of the rhizome is used as a strong diuretic in cases of general dropsy. A piece of ginger chewed with rock salt before lunch increases appetite. A small piece of rhizome when chewed with little salt gives relief from pain due to indigestion and flatulence. Warm decoction of dried ginger relieves cough and asthma. Dried rhizome cures chronic dysentery. For infantile cough and catarrh, a mixture of ginger juice, leaf juice of Ocimum sanctum and honey in equal proportion is very beneficial. Rhizome has been shown to reduce significantly serum cholesterol levels. It simultaneously improves gastric mobility while exerting antispasmodic effects.
Systems of Medicines: Ayurveda, Folk, Unani, Homeo,
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