Organic ground ginger

Organic ground ginger
Ginger is considered one of the most valuable and widely used herbs and its healing effects have been known for centuries. Ginger, Latin Zingiber officinale, is a perennial herb found mainly in China, India and Nepal.
Ginger comes from a family of plants that includes cardamom and turmeric. Its pungent taste is mainly due to ketones, especially gingerols, which are the main components of ginger and have been studied in many health-related scientific studies. In India and China, ginger has been used for millennia. Ginger is believed to have arrived in the Roman Empire from India 2 000 000 years ago, spreading throughout Europe.
Like many medicinal plants, ginger’s health benefits have been passed on by word of mouth and lack the scientific evidence to back up many of the claims. However, over the last few years, many studies have been carried out on the properties of ginger and its various components, which have confirmed the wide-ranging health benefits of ginger.
Ginger thus not only tastes great, but also has many health benefits. The most commonly used part is the above-ground rhizome, sometimes incorrectly referred to as roots.
Think “digestion” when using ginger, although it is not only in this area that it can be beneficial.

Ginger is used both fresh and dried. Fresh ginger is safe for most people. Dry ginger is spicier and may be too strong for some, so it should be used sparingly in summer and early autumn.

Dried ginger powder and fresh ginger are used as a spice in cooking. It also combines well with other spices such as turmeric, cumin, coriander, fennel and cinnamon. Ginger is used in sauces, curries, marinades, soup, stews, baked goods and tea.
Ginger is particularly suitable for the winter season. Ginger tea not only provides cosy warmth on cold winter days, but can also be used to give a wonderful warming flavour to biscuits and other sweets. Most of us probably don’t go without ginger-flavoured treats on our Christmas table.

Remark. Dried ginger is safe to consume, but it is not advisable to consume doses higher than 5 grams per day. Dried ginger powder is not recommended for frequent use during hot summer days.

Recipes:

Prepare a few apples, cut out the stems with the seeds and put them in a baking dish with 1/2 cup of water. Grate fresh ginger into the raisin-cinnamon mixture. Fill the apples with this mixture and bake at 170 C for about 30 minutes. Drizzle with agave or maple syrup after baking. Delicious!
Chop fresh ginger, splash with lemon juice and eat with a pinch of Himalayan salt. This is said to help nutrient absorption.
Grate 1 teaspoon of fresh ginger very finely (to the consistency of porridge), add a pinch of Himalayan salt and a drop of oil, and eat 10-15 minutes before lunch. This stimulates digestion.
CHAI Masala Tea Spice Blend:
6 tbsp dry ginger powder 45g
½ puodelio žalio kardamono ankščių arba 80 g žalio kardamono miltelių
¼ cup cloves or 18g clove powder
¼ cup black pepper or 30g black pepper powder
1-1,5 cinnamon sticks or 8g cinnamon powder
Grind all the ingredients in a coffee or spice grinder to a coarse powder. Mix the ingredients well and store in an airtight container in a dry and dark place. This mixture can be made from already ground spices.
For each cup of CHAI masala, use 1/4 – 1/2 teaspoon (whatever strength you prefer) of this spice mix. Užvirkite vandenį, įdėkite miltelius į vandenį ir ant mažos ugnis pavirti apie 1-3 min, įpilkite augalinio gėrimo arba pieno, pakaitinkite iki užvirimo.

Sources:
https://someindiangirl.com

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NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues.
We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.