Ginger

Ginger is a flowering plant, mostly we use the ginger root to cook in the food or take as tea. But ginger itself has more power than just been food. In Chinese medicine, ginger has acrid and warm properties, can disperse cold, alleviates nausea, stop coughing and transforms the phlegm, etc. In Asia, people use ginger to cool almost every food as spice, especially for meat and raw food. Because ginger can get rid of the fishy smell in the raw food, and also prevents the nausea for getting from the raw food and benefits the stomach. There is also other way to use ginger they can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes. In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced masala chai. Myoga appears in Japanese cuisine; the flower buds are the part eaten. Also, ginger is used in the SPA, to get rid of dampness and benefits the skin.

Written by Shuiman Di