The part of the plant used is the swollen roots or to be precise the rhizome, which are swollen underground stems. The rhizomes are used either fresh or dried in the form of a powder. It has been described as sweetish, definitely pungent, and spicy with a wonderful aroma. Medicinally ginger is described as an herb, it increases perspiration, improves digestion, liver function, controls nausea, vomiting and coughing. It stimulates circulation, relaxes spasms and relieves pain.
Definitely a warming herb, and traditionally has been used in “cold” conditions like frigidity and impotence. Research shows ginger is effective in helping – hypoglycemia (low blood sugar levels) good for cholesterol problems, and has anti-inflammatory properties.
It helps to increase peristalsis and the secretion of bile and gastric juices. For external use it has been used for spasmodic pain, rheumatism, lumbago, menstrual cramps, bruises, and sprains. Initial studies have shown that the active ingredients in ginger are compounds called gingerols that have a similar structure to capsaicin, the active ingredient of chilli peppers and capsicums, known anti-inflammatory pain relievers.
Put fresh ginger in a brown paper bag and store in the vegetable compartment of the refrigerator, or peel and chop it up to put into the freezer. In India, it is used to spice tea called chai and numerous dishes like bean and lentil curries to fresh chutneys. We are all familiar with pickled ginger slices in Japanese cuisine. Ginger powder is used to spice up coffee in many parts of the Middle East.
Ginger Infused Oil
Plenty of chopped up ginger or ginger powder
Extra Virgin Olive Oil
Large glass jar with lid
Place the ginger in the jar about a third full, and then cover the ginger completely with the oil. Leave in a cupboard for two weeks, shaking the jar every day. After two weeks strain off the ginger and put the oil in a dark glass bottle and store in a cool place.
Use in salad dressings or to drizzle over food when you want to add some instant thermagenics or flavour. There are several recipes in this program that use ginger, especially fresh ginger.
Nutrients - Gingerols, calcium, magnesium, phosporus, and phenals.