Ginger is a root in the same family as turmeric and it has many health benefits. During my 14 years of teaching Indian cuisine, I have experienced a great interest in Indian spices and their health-promoting effects. When my cookbook "Indian food on a Norwegian plate" was published in 2004, unfortunately some of these tips were removed because they sounded a bit too special and because of the quack salve law.
This root is one of the most widely used spices in Indian cuisine. It should be peeled before use and can be pickled, dried and crushed into powder, grated or made into juice to mix into drinks and chai. It prevents colds, is a good antioxidant, has an anti-inflammatory effect, counteracts nausea, improves blood circulation, warms and strengthens the body during fever and inflammation. These old Indian old wives' tales have become more well-known here at home in recent times, but I grew up with them as a matter of course in cold Norwegian winters. My father taught me early on to pickle ginger and I would often eat it as a side dish, simply sliced with Himalayan salt, lemon or vinegar on top. To pickle, thin slices can be placed in a glass of vinegar and they are ready to eat right away. In India, you still get candy with dried ginger slices dipped in sugar and salt! Several types of candy are also available with ginger and honey.
In hot climates, however, you should not overdo the use of ginger. Here is an Ayurvedic ginger tea that reduces weight, boosts metabolism and provides vitamin C due to lemon, purifies the blood, removes waste products and strengthens immunity. If you feel stressed, calm down with a cup of chai like this: