Ginger

Scientific Name: Zingiber officinale 

Family: Zingiberaceae

Parts used: Rhizome

Chemical constituents: free amino acides-asparagins and pipecoleic acid. δ-camphene, b-phellandrene, cineol,citral, borneol, gingerol, a-pinene, limonene, methylheptenone and linalool.

Uses: used as a stimulant, carminative and flavoring agent; given in dyspepsia and flatulent coleic; prescribed as an adjunct to many tonic and stimulating remedies. 

Distribution in Nepal: 15000m, East to West