Ginger

Ginger (Zingiber officinale) is an herbaceous perennial (a flowering plant that lives more than two years) and a rhizome (a plant that grows underground) in the Zingiberaceae family, which also includes turmeric and cardamom.

Ginger's history dates back over 5,000 years, when Indian and Chinese medicine started using it as a tonic for many ailments. Although it originated in Southeast Asia, it has been cultivated in many other countries for a long time.

From an Ayurvedic perspective, ginger is a super food, being tri-doshic (suitable for all doshas) when fresh. Still, in its powdered state, it is significantly heating for the Pitta dosha.  Below is their energetics:

Fresh: It has a pungent and sweet taste, a warming nature, and the qualities of being unctuous, heavy, and Sattvic.

Dry: It has a pungent, sweet taste and a hot nature. Its overall qualities are drying, light, mobile, and penetrating.

The biomedical actions of ginger include anti-inflammatory, antiarthritic, lung tonic, appetizer, antiemetic, antispasmodic, carminative, burns ama (toxins), decongestant, detoxicant, digestive, galactagogue, sialogogue, spleen tonic, stomachic, and vasodilator.

Ginger is beneficial for digestion, respiration, joint health, and benefits the lymphatic system. It is believed to destroy ama (stored toxins), enkindle the digestive fire and secretion of digestive enzymes, prevent nausea, stop hiccups, clear phlegm in the lungs, alleviate coughs, colds, and breathing difficulties, reduce inflammation, improve circulation, relieve menstrual cramps, and is believed to help with congestive-type cardiac disorders.

Aoost digestion, absorption, and elimination is to chew on a slice of peeled ginger (about the size of a dime) before and/or after meals to stimulate digestive acids.

Ginger Pickle

This pickled ginger condiment is great to take before or after eating to aid digestion and dissolve toxins in the digestive tract, kindling Agni (the body’s digestive fire). This helps transform food into nutrients and prevents the formation of Ama (toxic waste), which can lead to disease.  You can make a batch of this and keep it in the refrigerator.

Ingredients

4oz fresh ginger, peeled

1-3 teaspoons of fresh lime juice

Pinch of mineral salt

Preparation

Peel the ginger into thin slices (as thin as possible) and place them in a small, airtight container.

Add the lime juice and salt and mix well.

Fresh Ginger Tea

Yield 1 Quart

Fresh ginger tastes “rasa” of pungent and is heating in nature with a sweet aftertaste.  The consumption of ginger stimulates the digestive fire “Agni” and our appetites and improves the absorption and assimilation of essential nutrients in the body while scraping away undigested food called “Ama” in our system.  Being a potent anti-inflammatory, it reduces joint pain and aching muscles, keeps the sinuses clear, and relieves nausea, gas, and stomach cramps.

Equipment Needed:

Pot for boiling water

Tea Press or Pot

Ingredients:

1-quart water

1-2 Tablespoons Fresh Grated Ginger

Sweetener to taste (I use a pinch of Stevia Herb)

Instructions:

Grate or slice the ginger very thin

Place the ginger in a pot, press, or thermos

Pour the boiled water into the container and cover it.

If you use a thermos, you can replenish the water during the day as you drink the tea.