Ginger Root for Cooking and Health

Ginger seems to originate from Southern China. Today, it is cultivated all over tropic and subtropical areas; In Asian cooking GGS (Ginger, Garlic and Scallions) is as popular as the Mirepoix (Carrots, Celery and Onions) producing an unforgettable aroma.

Ginger has been used in cooking for centuries and has many medical benefits.

Nausea – it is often used to ease nausea caused by traveling or pregnancy as well as that due to other causes.
Digestion – it has the ability to calm the stomach, promote the flow of bile, and improve the appetite.
Stomach Cramps caused by wind – it can relieve these, often quicker than any other herbal medicine.
Circulation – it helps to support a healthy cardiovascular system by making platelets less sticky and therefore reducing he likelihood of aggregation (a major factor in atherosclerosis) Much recent work has focused on the use of ginger in circulatory disorders, which is characterized by blue fingers and toes. Ginger appears to promote blood flow to these areas, which eases the problem.
Rheumatoid arthritis – it has traditionally been used to help inflammatory joint diseases such as arthritis. It is also valued for its analgesic action, which may help arthritic conditions.
Cholesterol – studies have suggested that ginger may be useful in keeping cholesterol levels under control, although how this works is not yet understood.
Respiratory infections – it is well known for its warming expectorant action on the upper respiratory tract, and this is why Chinese herbalists have traditionally used ginger to treat colds and influenza.

Using Ginger

For a cup of fresh ginger tea, one should steep about five or six thin slices of ginger root. A teaspoonful of the dried root may be used in a pint of hot water. Cover and let steep for 30 minutes. Herbalists have recommended hot dried ginger root tea, in wineglassful doses every couple of hours, to help allay symptoms at the onset of a cold, relieve mild nausea or mild diarrhea. Ginger tincture (in which the root is soaked in a mixture of alcohol and water), sometimes labeled as “drops” or “extracts,” are available in health and natural food stores. Herbalists recommend ten to twenty drops of ginger tincture in a little water with meals to counteract indigestion or help fight early symptoms of cold or flu. Some people, however, may not be able to tolerate the burning sensation caused in the stomach. Capsulated dried ginger root products and capsulated products with standardized amounts of ginger are also widely available.