Ginger (Zingiber officinale) — Sunth & Adrak in Ayurveda

Ginger — Zingiber officinale — is one of the most widely used herbs in the world, and one of the most honoured in Ayurveda, where it carries the title Mahaushadha, “the great medicine.” This guide explains what ginger is, how its fresh and dried forms differ, what classical Ayurvedic texts say about it, and what modern research has examined.

Reviewed by Dr. Riddhish Padiya — B.Pharm (Ayurveda), M.Pharm (Pharmacognosy), Ph.D. in Dravyaguna (Ayurvedic Materia Medica), founder of Riddhish Herbals.

What is Zingiber officinale?

Ginger is the underground stem — the rhizome — of Zingiber officinale, a member of the Zingiberaceae family that also includes turmeric and cardamom. It has been cultivated across India and Asia for thousands of years, both as a kitchen spice and as a medicine. In Ayurveda it is among the most frequently prescribed single herbs, appearing in countless classical formulations from simple digestive decoctions to complex polyherbal blends.

Ardraka vs Shunthi: fresh ginger and dry ginger are not the same

One of the most important things Ayurveda understands about ginger is that drying changes it. Fresh ginger is called Ardraka; once it is cleaned, sun-dried and ground, it becomes Shunthi (Sunth, Sonth, Saunth).

The texts treat them as two related but distinct substances. Fresh Ardraka is heavier and more moist, often favoured for its prompt digestive and appetising action. Dried Shunthi is lighter (laghu), more concentrated in its warming character, and carries a sweet post-digestive effect (madhura vipaka) that makes it gentler over time — which is why dry ginger is the form chosen for so many Rasayana and seasonal preparations. Modern phytochemistry mirrors this: on drying, the pungent gingerols of fresh ginger partly convert to shogaols, giving dry ginger its sharper, deeper warmth.

Classical Ayurvedic Profile

Ginger is documented across the classical literature — the Charaka Samhita, Sushruta Samhita, Ashtanga Hridayam and the Bhavaprakasha Nighantu (Haritakyadi Varga). Its standing is captured in its many Sanskrit synonyms.

The names themselves tell the story. Mahaushadha means “the great medicine”; Vishvabheshaja, “the universal remedy.” Ginger is the lead pungent in the classical Trikatu group (with black pepper and long pepper) and appears in formulations such as Shunthi Ghrita and many Pachana decoctions. As traditionally described, it kindles Agni — the digestive fire — and supports comfortable digestion and seasonal balance when used thoughtfully.

What the Research Has Examined

Ginger is one of the better-studied culinary herbs. Researchers have examined it largely in the context of its traditionally recognised digestive qualities.

• A systematic review of clinical trials reported that ginger taken in divided daily amounts was associated with relief of nausea and general digestive comfort in adult subjects under study conditions. (Nikkhah Bodagh et al., 2019 — Food Science & Nutrition, 7(1):96–108; PMCID PMC6341159)
• A double-blind, placebo-controlled trial examined standardised ginger root powder, gastrointestinal symptoms and gut-bacteria composition in healthy adults. (Crichton et al., 2023 — Journal of Nutrition, 153:3193–3206)
• A broad systematic review of 109 randomised controlled trials surveyed ginger’s effects across multiple areas of human health. (Nutrients, 2020, 12(1):157)

Results were observed under study conditions and individual results may vary. These references describe the herb in a research context and are not claims about any specific product. Consult your Ayurvedic physician before use.

How Ginger is Used

In Ayurvedic and everyday Indian practice, dry ginger is taken as a fine churna stirred into warm water, tea or milk; as a coarser yavkut (coarse cut) for brewing decoctions; and as a component of countless classical formulas. A common everyday measure of dry ginger powder is roughly ¼ to ½ teaspoon (1–3 g) once or twice daily, with warm water or a little honey as the anupan (vehicle). It is also a foundational kitchen spice in teas, soups and household kadhas.

Regional Names Across India

Common spellings & search terms: Sunth, Sonth, Soonth, Saunth, Sukku, Sunthi, Shunthi, Nagara, Adrak, Dry Ginger Powder, Sunthi Churna.

Ginger in the Riddhish Herbals Range

Ginger runs through a whole family of Riddhish formulations — as a single herb, as a coarse cut, and as the warming heart of several classical blends:

Explore the full Digestive & Daily Wellness collection.

Frequently Asked Questions