Using ginger reduces inflammation in the colon and counteracts muscle pain caused by stiffness. This wonder root counteracts high blood pressure and menstrual pain. A study conducted at a hospital in Vali-E-Sar in Iran showed that ginger powder also reduces symptoms of migraines. In India, this tea is drunk just as much when you have a cold as it is for everyday use. When you cook Indian food, use peeled ginger that is grated - it has two advantages. You get a smooth puree that is easier to mix into sauces and marinades, and you get the best use of the healthy root because you avoid the fiber hairs in the dishes. Do not throw away the "fiber ball" and what you do not grate. Because it can be used in the tea water when you are going to make ginger-flavored tea. Remember that the grater must not have been used to grate garlic first, otherwise you will get garlic-flavored tea :) Photo: Josefin Linder for "Masalamagic - The Magic of Indian Cuisine"
ADRAK WALI CHAI // GINGER CHAI
3 dl water
2–3 slices of fresh ginger
2 tea bags black Indian tea or 1 1/2 tsp loose tea
1/2–1 dl milk
Optional sugar to taste.
Procedure:
Add water, ginger and powder. Bring to a boil and then add milk.
You can make spiced tea with cinnamon, black cardamom, fresh mint leaves, and fennel, among other things. Several spices can be added at the same time or used individually.