Ginger - CO2 Zingiber officinalis

Extraction Method:

Steam Distilled

Part of Plant: 

Root

Country of Origin: 

France

Growing Method:

Cultivated

Description:

Ginger is a perennial herb and grows to about 3 - 4 feet high (approximately 1 meter). It has a characteristic thick spreading tuberous rhizome.

Colour: 

Light yellow

Aromatic Description: 

Ginger has a warm, spicy, woody scent with a hint of lemon and pepper.

Strength of Aroma:

Medium to Strong

Blends well with:

Bergamot, sandalwood, ylang-ylang, and other spice oils.

Aromatic Note:

Middle-Base

Consistency:

Thin

Common Uses: 

Ginger oil is believed by aromatherapists to be applicable for colds and flu, nausea (motion sickness, morning sickness), appetite loss, muscle aches (particularly the back), circulation issues and arthritic pain, inflammation and genito-urinary and lung infections. It is used in warming liniments.

Studies show that ginger increases the absorption of herbs in the body and helps to protect the liver. 

It also has warming properties that help to combat loneliness, and depression. Ginger is also viewed as an aphrodisiac based on it’s energizing properties.

Therapeutic Actions: 

Analgesic, antiseptic, carminative, expectorant, febrifuge, laxative, rubefacient, stimulant, stomachic, sudorific, tonic, vermifuge and vulnerary.

Works with the following Body Systems:

Circulatory, Digestive, Musculoskeletal, Respiratory

Best form of Application:

To skin - Massage, compress, bath, ointment, skin care

Inhalation – direct inhalation, diffuser, oil vaporiser

Shelf life: 

Users can expect a shelf life of 6 Months to 1 Year with proper storage conditions (cool, out of direct sunlight).

Cautions: 

Ginger can irritate sensitive skin and is photo-toxic. Sun exposure is to be avoided after application.

History:

The plant is said to originate from India, China and Java, but is also native to Africa and the West Indies. It is believed that Ginger was brought to Europe between the 10th and 15th century as both a condiment and spice. It has been used for medicinal purposes since the ancient times; it is recorded specifically in both Sanskrit and Chinese texts. It is also mentioned in literature from the Greeks, Romans, and Arabians.