Now that autumn is approaching and the warm days are over, I thought I would recommend you some good Indian tea. Ginger has been mentioned in ancient Indian epic writings for thousands of years BC. It has a warming effect, reduces intestinal gas and helps against nausea. It is also useful for gout and joint pain.
The use of 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 reduces symptoms of migraines as well. In India, this tea is drunk as much for colds as for everyday use.
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.
Super light and delicious on a grey autumn day
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.
When cooking 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 fibrous hairs in the dishes. Don't throw away the "fiber ball" and what you don't grate. Because it can be used in the tea water when you make ginger-flavored tea. Remember that the grater must not have been used to grate garlic first, otherwise you will get garlic-flavored tea :)
GOOD LUCK!