Believed to have originated in East Asia, historic records of ginger go back more than 3000 years. Today, it is grown in tropical and subtropical Asia, Brazil and Jamaica.
Warm and peppery, sweet and spicy with hints of lemon.
AYURVEDA & MEDICINAL USES
Traditional Ayurvedic texts advocate ginger for joint pain including treatment in early stages of rheumatoid arthritis, improving absorption of nutrients and eliminating waste.
Its blood thinning properties have been utilized to inhibit
cell-clotting enzymes in the blood, lower cholesterol, and reduce migraines.
Ginger provides relief from motion or air sickness, nausea, morning sickness, and cramps.
According to a 2015-study published in the “Iranian Journal of Pharmaceutical Research”, 2 grams of powdered ginger per day reduced fasting blood sugar levels by 12% in participants.
In another 45-day study, 3 grams of powdered ginger significantly reduced most cholesterol markers in 81 participants.
For centuries, ginger was used to improve a dull appetite. It is also an effective aphrodisiac.
You can prepare ginger for cooking by peeling off the skin, and then either chop, slice, grate, or mince it as the dish requires.It is utilized in numerous stir-fries, curries and marinades.
Fresh, good ginger is moist and heavy, firm and unblemished, and it smells sharp and strong. Less bumps and knobs make it easier to peel.
To give your basmati rice a spicy fragrance, when you take the lid off the pan, quickly add finely chopped ginger, garlic, green chillies and cilantro leaves and stir.