
Ginger is an amazing plant that has been used for thousands of years. The earliest recorded record of using ginger comes from more than a thousand years ago...
Medicinal uses of ginger include: Congestion, nausea and headache as well as being a powerful antioxidant.
When my family is sick ginger tea is the first thing I serve.
Mix either 1 inch of thinly sliced, fresh root, or 1 t. of powdered ginger into almost boiling water. Let steep for about 10 minutes. Breathe in the vapors from the cup and when cool enough to drink, stir in honey to sweeten and drink tea. This will help with congestion from a cold/allergies.
Ginger also is a digestive aid. Both ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps in the United States in the past.
Ginger has also been shown in research trials, to have a role in the regulation of natural inflammatory response of the body. In India ginger is applied, as a paste, to the temples as a headache relief. In Myanmar (Burma), ginger and a local sweet(Htan nyat, made from palm tree juce) are boiled together and taken to prevent the Flu.
Ginger has also been commonly used to treat inflammation. There have been several studies that have shown very positive results on minimizing joint pain from arthritis as well as other inflammatory disorders. It may also have blood thinning as well as cholesterol lowering properties, making it effective in treating heart disease.
Young ginger roots are juicy and fleshy with a very mild taste. Ginger is often pickled in vinegar or sherry as a snack, or just cooked as an ingredient in many dishes. The root can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Asian cuisine to flavor dishs. Ginger is also candied, is used as a flavoring for candy, cookies, crackers and cake, and is the main flavor in ginger ale as well as ginger beer.
Powdered dry ginger (ground ginger) is typically used to add spiciness to gingerbreads and other recipes. Ground and fresh ginger taste very differently and generally, ground ginger is a particularly poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.
In general, I try to include as much ginger in my everyday cooking as possible. It can be added to almost everything! Personally, I have had a lot of success incorporating this into my families diet.
I hope that by using it, your find the benefits as helpful as I did.