Ginger - The Universal Medicine

Ginger also know as Vishwa-bheshaja in Sanskrit, means “the universal medicine” as it benefits everybody and all health imbalances. Ginger is among the healthiest and most delicious spices on the planet and is one of the most commonly consumed dietary condiments in the world. Ginger is one of the very few superfoods that is actually worthy of that term.

Ginger is a member of a plant family that includes cardamom and turmeric. Ginger spice comes from the root of the plant and its spicy aroma is mainly due to presence of ketones, especially the gingerols. Pungent taste and spicy aroma, the flavour of fresh ginger is slightly peppery and sweet and is one of the staple spices used in Indian cuisine. Ayurvedic text credits ginger as a “universal great medicine” and an old Indian proverb says, “everything good is found in ginger”. India and China are the worlds largest producers of ginger, both countries have produced ginger as a tonic root for over 5,000 years to treat many ailments.

Ginger’s warming and drying properties can be your go-to in times of need. Loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger has been used for centuries for its medicinal qualities to prevent illness and treat the sick; prized for its health benefits ranging from gastrointestinal assistance to antibacterial, antiviral and anti-inflammatory abilities. Research is ongoing as they are yet to discover all the ways in which ginger can be helpful to our health.

VARIETIES OF GINGER

Ginger is available in six forms: fresh, dried, pickled, preserved, crystallised and ground/powdered. Although there are many different varieties of ginger root, the most common has light brown skin and yellow flesh.

Fresh ginger comes in two forms, young and mature. Young roots are called green or spring ginger, pale thin skin that requires no peeling, very tender and mild in flavour. Mature ginger has tough skin that needs peeling (try scraping with a spoon rather than a peeler) to get to the fibrous flesh; usually chopped or grated. Store in refrigerator.

Dried ginger looks like little fingers and is usually soaked in liquid before using. Also comes in slices and is easily dehydrated.

Pickled ginger in sweet vinegar and usually coloured bright red or pink. Used to refresh the breath and a familiar addition to sushi. Remember to store this in the refrigerator once opened.

Preserved ginger readily available nowadays is preserved in a sugar-salt mixture and generally added to desserts.

Crystallised ginger has been cooked in sugar syrup until tender and then coated in granulated white sugar. Commonly used in desserts.

Ground/powdered ginger root is readily available in spice shops, supermarkets, health food stores and markets. Used primarily in sweets and curry mixes.

GINGER IS THE HEALING SPICE OF AYURVEDA

Ginger is used so widely in Ayurveda that it is an entire medicine chest in itself. Ayurveda advocates everyone should eat fresh ginger just before lunch and dinner to enhance digestion, improve assimilation and transportation of nutrients to targeted tissues and clears the channels of the body. Cut thin slices of fresh ginger and sprinkle with a little salt and have before a main meal.

Its digestive benefits are legendary, it warms and strengthens the digestive system and increases digestive fire and the secretion of enzymes. It is useful for keeping the digestive system clean preventing nausea, flatulence, griping pains and sluggish digestion. Fresh ginger benefits a cold exterior while dry ginger warms the inner body, clearing toxins and aids in mucus aggravations. Hence it has earned its name as the “digestive cleaner”.

Side effects if excessive amounts are consumed, may cause heartburn and indigestion. People with gallstones, bleeding disorders and those taking anticoagulants (blood thinning) medications should consult a Doctor first and avoid two weeks before and after surgery.

BENEFITS OF GINGER

Ginger is known as an antiemetic, helps with various types of nausea including morning sickness, sea sickness, chemotherapy-related nausea and post-surgery nausea. Ginger helps fight harmful bacteria including RSV virus (RSV causes infections of the lungs and respiratory tract) to the common cold. The anti-inflammatory properties help degenerative joint pain and stiffness and is effective at reducing the day-to-day progression of exercise-induced muscle soreness to relief of menstrual pain. Ginger has been shown to lower blood sugar levels and improve various heart disease risk factors with type 2 diabetes. Ginger is the number one go-to for chronic digestion which speeds up the emptying of the stomach reducing indigestion, reflux and discomfort. There is evidence in both animals and humans that ginger can lead to significant reductions in LDL cholesterol and blood triglyceride levels. Studies have also shown that ginger can protect against age-related damage to the brain.

GINGER TEA AND DOSHAS

The aromatic spicy root has long been used in both traditional and Western healing systems to make tea. Ginger tea brings with it a host of powerful health benefits. Keep in mind ginger reduces Vata and Kapha and can increase Pitta.

Ginger tea’s heating properties and qualities are used to treat Vata imbalances i.e.: digestive issues and elimination; during cooler weather sip ginger tea throughout the day. The Kapha dosha should drink ginger tea 2-3 cups daily before meals to help stimulate slow digestion and sharpen their taste buds. Pitta dosha can increase with ginger tea, so avoid drinking large amounts.

There is nothing nicer than sipping a piping hot cup of ginger tea on a cold winter’s morning. High in vitamin C, magnesium and other minerals, ginger root is extremely beneficial to your health and wellbeing.

All you need is fresh ginger root and water.

1. Chop an unpeeled thumb size piece of ginger into course pieces, place in the water and bring to the boil, then reduce heat and simmer approx. 10 minutes. Strain and store in a thermos.

2. Take a thumb size piece of ginger root and grate approx. 1 teaspoon. Stir into a cup of boiling water and let steep for a couple of minutes. Strain or let ginger settle on the bottom of the cup.

Depending on your taste buds you may want to add some lemon, lime or honey?