How To Use Spices Internally and Externally - Ginger

Ginger is a rhizome - the underground stem of a plant (not the root). It derives its intense flavor from its gingerols, which vary, depending on where and how the plant was grown and harvested. Gingerols is a phytonutrient which properties are antioxidant, anti-inflammatory, anti-bacterial, antiviral and anti-disease. Half of the world's ginger is produced on India's Malabar Coast. According to ginger loving chefs, the best ginger in the world grows in Jamaica, and it's considered the best due to it's mild flavor.

Energetics of Ginger
Ginger is pungent and sweet in taste, it's heating to the body and has a post-digestive affect of sweet taste. It pacifies Kapha, Vata and aggravates Pitta, when consumed in excess. Ginger nourishes all the dhatus (tissues) and supports the respiratory and digestive systems. It is effective for poor circulation, coughs, colds, flu, arthritis, headaches, nausea, morning sickness, indigestion, and motion sickness, to name a few. Ginger is a stimulant (increase all organic functions by stimulating the power of digestion), diaphoretic (induces perspiration and thereby restoring circulation), expectorant (promotes the discharge of phlegm), carminative (relieves gas, pain and distention), antiemetic (helps with nausea), and analgesic (relieves pain).

Ginger may be the best and most sattvic of all the spices. Ginger is a tonic for the heart.

How to consume for best benefit?
Dry ginger is hotter and drier than fresh ginger. It is a better stimulant and expectorant for reducing Kapha and increasing Agni (digestive fire).

Fresh Ginger is a better diaphoretic, which is better for colds and coughs and excellent for Kapha overall, as it is an expectorant and stimulant.

RECIPES

Ginger Lime Mocktail

Ingredients:

Fresh Ginger

1 Lime

1 scoop of chlorophyll

A little bit of water

Seltzer water

Directions:

Finely slice ginger for a total of 10 slices. Place in bottom of glass.

Squeeze lime into glass. Gently muddle together with spoon. 

Add scoop of chlorophyll and mix with lime juice and ginger. Add water to help mix.

Fill with seltzer water and add ice.

Serve immediately.

Ginger Carrot and Squash Soup

Ingredients:
1 1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
2 tbsp oil
2 cups of onions
1 tbsp fresh ginger
1/2 tsp turmeric
1/2 tsp curry powder
1 lb carrots, peeled and chopped
1 acorn squash, peeled, seeded and chopped
1 tsp lime zest
6 cups of veggie broth
1/2 cup cream (regular or vegan)
1 tbsp of fresh lime juice
salt and pepper to taste
1/2 cup parsley

Directions:
*Dry roast the coriander and mustard seeds and cool. Place in grinder and grind to a fine powder.
*Add oil to frying pan, on low medium heat, and saute onions until they are golden brown.
*Add the ginger, turmeric, ground coriander and mustard seeds, and curry powder. Stir for 1 minute.
*Add carrots, acorn squash, lime zest and cover and cook for 5 minutes.
*Add the veggie stock and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
*Cool soup and then ladle into blender and blend. Return to pot and stir in cream, lime juice, salt, pepper, and parsley.

So far we've learned about Black Pepper and Turmeric in our Spice Series.

Here's my latest YouTube regarding Dhatus and Digestion.

Here's my interview with Colin Zhu from Thrive Bites. I share tips on boosting immunity and staying sane during this Pandemic.

Still offering free Dosha Quiz assessment for those who are interested in learning their dosha and beginning their path onto Ayurveda.