Intergeneric differences in botany
Ginger (scientific name: ginger official Rosc. )
A perennial herb of Zingiber in Zingiberaceae.
Turmeric.
A perennial herb of Curcuma in Zingiberaceae.
Difference of main components
The main components of ginger are gingerol, gingerol and gingerol.
The main component of turmeric is curcumin (demethoxycurcumin, demethoxycurcumin, dihydrocurcumin).
Differences in pharmacological effects
Ginger is pungent and warm;
Lung, stomach and spleen meridians;
Relieve exterior syndrome, dispel cold, stop vomiting, warm lung and relieve cough.
Turmeric is pungent, bitter and warm;
Entering spleen and liver meridian;
Breaking blood and activating qi, dredging menstruation and relieving pain.
Differences in Edible/Medicinal History
According to documents, China had ginger as early as the Spring and Autumn Period.
The Analects of Confucius once said, "Don't eat ginger, don't eat much." Shen Nong's Classic of Materia Medica written in the Han Dynasty records: "Dry ginger tastes pungent and warm, and the main chest is full of cough against qi, which stops bleeding in the middle of the temperature, perspires, expels rheumatism and diarrhea, especially for the living. Long-term use can get rid of peculiar smell, reduce qi and begin to understand. Shenggu. "
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Ginger has been used as food or medicine in China for more than 2000 years.
Turmeric originated in India and has a history of about 6000 years.
It was introduced to China in about 700 AD (Tang Dynasty) and was imported. It was first published in Tang Materia Medica and listed as a national medicine. It is called "pungent, bitter and warm, belonging to spleen and liver meridians". It has the effects of breaking blood, promoting qi circulation, and relieving dysmenorrhea and pain. "
The clinical application of turmeric in China is only 1000 years.
Turmeric comes from the rhizome (root) of turmeric in Zingiberaceae. It is green, with oval leaves and light yellow flowers. When it matures, the plant can grow to 1 m high. It is spicy and bitter, spicy and light, with a hint of mixed taste of pepper, musk, sweet orange and ginger.
The main producing areas of turmeric
Mainly produced in India, of which Cochin area in India is the best;
China is mainly distributed in Qianwei County, Leshan, Sichuan, Lu Chun County and Jinping County, Honghe Prefecture, Yunnan.
Types of turmeric
Turmeric, as a plant of Curcuma in Zingiberaceae, has a wide variety.
In Japan, it is divided into white turmeric, spring turmeric, autumn turmeric and purple turmeric;
In Taiwan Province Province, it is divided into turmeric, red turmeric and purple turmeric;
In China, it is generally called turmeric, which is divided into turmeric, turmeric and zedoary according to the functions of traditional Chinese medicine.