Ginger (Zingiber officinale) belongs to Zingiberaceae family. The part of the plant used is rhizome. The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger.
Beside use medicinally by Africans and West Indians ginger also use as an essential ingredient in many traditional Chinese medicines and use as spice by the Greeks and Romans. The Chinese take ginger for a wide variety of medical problems such as stomachache, diarrhoea, nausea, cholera, asthma, heart conditions, respiratory disorders, toothache and rheumatic complaints. In Ayurveda, ginger has been recommended for use as carminative, diaphoretic, antispasmodic, expectorant, peripheral circulatory stimulant, astringent, appetite stimulant, antiinflammatory agent, diuretic and digestive aid.
Here's interesting video about making ginger syrup

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