Ginger is known as a tonic and stimulant. It comes in two main types: fresh or dry. Fresh ginger is a root which, when sliced open, reveals a fresh, tangy and spicy flesh. Dry ginger is the dried root that has been ground into a thin powder. Fresh powder tends to be yellowish, while it whitens as it gets older. The two are assimilated differently in the body. In Ayurveda, fresh ginger is used for digestion and nausea, while the dried powder is used for colds and respiratory illnesses.
• Maintains Normal Blood Circulation
• Reduces Pain and Inflammation
• Motion Sickness Remedy
• Ovarian Cancer Treatment
• Colon Cancer Prevention, Morning Sickness
• Lung and Chest Support, Heartburn Relief
• Migraine Relief, Menstrual Cramp Relief
• Strengthens Immunity, Prevents Diabetic Nephropathy
• Cold and Flu Prevention and Treatment
As a pungent spice, fresh ginger is great for kapha types because it stimulates the system and helps decrease excessive kapha. It is also vata-pacifying and aids with digestion.
Drinking ginger tea before a meal helps stimulates the appetite, cues your taste buds to naturally select foods that support your system at that moment.
Drinking ginger tea after a meal aids in the digestive process.
Ginger-spiked chai is a household favourite, and it’s grandma’s antidote of choice for battling colds and flus.