I must say, of all the spices that we’re going to talk about, and learn about, Ginger is the one that I use in the largest quantity.. I purchase a couple pounds a week!! I use it in all my Kombucha second ferments, my Kimchi and Krauts, I make Ginger tea and add it to all my Asian recipes… You might say that I’m Hooked!!!
Most people are familiar with Ginger in one way or another… Think gingerale, gingersnaps and gingerbread!!! But did you know that ginger is one of the most potent anti-inflammatory spices around?? The rhizome of the ginger plant is the useful part. The plant is closely related to the superstar spice of the moment – Turmeric, and cardamom too!! The active ingredient is an oil called Gingerol and is useful as a super powerful anti-inflammatory as well as for the anti-oxidants it contains…
Over the ages ginger has been used as a nausea fighter for motion sickness, morning sickness, flu as well as post chemotherapy nausea. We find the easiest way to use it for nausea is to nibble small pieces of candied ginger, and magically the queasiness goes away!!!
The Gingerols also can play a role in fighting Arthritis, Migraines, Cancer Asthma, heartburn and stomachaches, bad Cholesterol and Cardiovascular disease!! Ginger is considered a warming spice and does actually improve the blood circulation and speeds up your metabolism.
Although there are many, many recipes for ginger in the culinary as well as medicinal world, in my house we turn to ginger mainly during cold and flu time of year!! I love to have a big jar of ginger tea in the fridge to attack at the first sign of colds or flu. It will open airways, fight off bacteria and viruses, warm you up…. and it just plain tastes good!!
Michelle’s Ginger Tea
4 inches Ginger root – minced or chopped
1/2 gallon water
1 handful raisins
Juice of 1 lemon
Juice of 1 Orange
Honey to taste
Throw ginger and raisins into water. Bring to a boil. Simmer for 1 hour. Strain and add juices. Add honey to taste. Drink Hot!!