Ginger has been used as a natural remedy for many ailments for centuries. A quick search in Google shows that studies are currently taking place into ginger root and…
- Ovarian Cancer Treatment
- Colon Cancer Prevention
- Reduces Pain and Inflammation
- Heartburn Relief
- Cold and Flu Prevention and Treatment
- Migraine Relief
- Menstrual Cramp Relief
- Motion Sickness Remedy
- Morning Sickness
That’s an impressive list. Traditionally it’s been used to sooth the stomach and make a kick-ass tea.
Ginger can be used in the powdered form, but is much better used fresh. In most places I’ve been to – it’s now available year round. There’s also pickled ginger. Apparently, it looses little of its potency and none of its taste.
Ginger does have a strong, pungent and spicy flavour. If you happen not to like it – then you’ll have to stick to small amounts. I love it and regularly use it to add a real kick to otherwise bland recipes.
It’s a tough root – but it does blend well. I just cut a lump off and don’t bother to peel it. The blender will smooth out the bits so you won’t notice them.
When listed as an ingredient I’m normally a bit vague on the exact quantity. This is one of those ingredients that you have to work out your own liking for – and add accordingly. Normally a knob the size of the last segment of your thumb is enough to start with.
Ginger combines especially well with citrus fruits, banana and chocolate!
Some people find too much fresh ginger a bit of an irritant. I’d suggest starting with small amounts and gradually increasing the quantity over time.