Ginger is taken from the root of the ginger plant Zingiber officinale. Once it is dried the root of the ginger plant has amazing cooking and medicinal purpose. Ginger is one of the oldest medicinal foods and it is currently cultivated in China, India, Australia, and Jamaica. Half of the world’s gingers produced from South India. In Tamil Language it is known as Ingi. The use of Ginger dates back nearly 5000 years to the ancient Tamil culture of South India and is a major part of siddha medicine. In Tamil culture and in south Indian food, it is commonly used because it’s believed to cleanse the body of toxins from meat dishes and also it can mask the odor of the meat and enchase enhance digestion. Ginger acts as a useful food preservative. Tea made from ginger is a common traditional remedy for colds.
In Siddha scripts, it says chewing a piece (1-2 gms) of fresh ginger might relieve a sore throat and hoarseness, enhances absorption of nutrients, sharpens the appetite and also stimulates circulation, and enhances the blood flow throughout the body . Modern Western science has confirmed its usefulness for treating a variety of conditions.
In countries like America, Burma, China, Congo, India, Indonesia, Japan, Nepal, Philippines, Peru, Srilanka ,Ginger is included in several traditional preparations as a home remedy for Cold, cough , treat inflammations, sore throat etc.. In the United States, ginger is used to prevent motion and morning sickness and it is accepted as safe by the Food and Drug Administration (FDA) and is sold as an unregulated dietary supplement.
In Siddha Script it says everything good for health is found in ginger.
Some of the many benefits of Ginger include:
Anti-inflammatory & anti-oxidant
Blood pressure & asthma
Improves blood circulation
May help keep skin clear and free of blemishes.
May help fight skin discolouration and aging, both when consumed and topically applied.
Storage Methods of Ginger:
For longer-term storage, the fresh unpeeled ginger can be placed in a paper towels or plastic bag and refrigerated or frozen
Dried ginger should be kept in a cool, dark space in an airtight container.
Pickled and preserved ginger should be kept in their original containers in the refrigerator.
The above information is to share the knowledge of Traditional Siddha Herbs and do not serve as a medical advice.