jahe

Jahe is the Indonesian and Malay term for the spice commonly known in English as ginger. It refers to the knobby, aromatic underground rhizome of the plant Zingiber officinale, a member of the ginger family (Zingiberaceae). The rhizome is the part typically used for culinary and medicinal purposes.

The plant is a herbaceous perennial native to tropical Asia. It has pale shoots above ground and a yellowish to light brown rhizome with a strong, distinctive aroma produced by compounds such as gingerols and zingerone. In cultivation, jahe is grown in warm, humid climates with well-drained soil and partial shade. It is commonly harvested after eight to ten months, when the rhizomes have developed substantial size.

Uses of jahe are diverse. In cooking, fresh or dried jahe is used to flavor curries, soups, marinades, beverages, and baked goods. Candied ginger and ginger tea are popular preparations in many cuisines. In traditional medicine, jahe is used to relieve nausea, aid digestion, and reduce inflammation. Some clinical studies note potential antiemetic effects, particularly for pregnancy-related nausea and postoperative nausea, but evidence is mixed and not universally conclusive. The essential oil and extracts are also used in aromatherapy, cosmetics, and flavorings.

Safety and interactions are generally favorable at culinary amounts. High doses can cause heartburn, mouth irritation, or diarrhea, and ginger products may interact with anticoagulant or antiplatelet medications. As with any supplement or significant change in health care, individuals should seek medical advice for specific conditions or pregnancy.