Fresh ginger can be eaten because of its strong flavor in small portions. Candied fruit drying and makes it softer. Thus he becomes a healthy snack that can be enjoyed even in larger quantities.
Instant tea drinkers appreciate the warming effect of ginger. During the cold winter days, he is a good inimitable Einheizen before going outside. Simply a piece of ginger cut into thin slices to make with boiling water and take five minutes.


The pale yellow tea but looks a little watery, but a fireworks display lit the interior of tropical heat, which raises all spirits – and give you a little lesson in insignificance.
According to the teachings of the Indian Ayurveda is the regular consumption of ginger tea almost ideal for the health: it warms the stomach, gives energy, stimulates the digestive fire and helps prevent the accumulation of waste products. The sweet, aromatic and pungent herb contains essential oils.
The healing effects of ginger are well known in its original homeland Southeast Asia for more than 3000 years. Confucius is said to have enjoyed it at every meal. On the instructions of the Chinese emperor ginger in the elite circle of the “royal plant was recorded, which highlights the high esteem in this unusual plant.
Even in traditional Chinese medicine, the lemony-spicy root is valued as a “hot food” very much. Main areas of application of ginger are digestive problems, migraine, blood deficiency, joint pain, cramps and nausea. In addition, the ginger tuber is intended to strengthen the immune system and alleviate coughing and sore throats.


The Romans used ginger as a seasoning, to snack and as a digestive medicine after their feasts – and willingly paying for the tuber luxury tax. In medieval healer Hildegard von Bingen, the nun, “Zingiber officinalis,” the Latin name recommended for stomach pains, however, stood its blood flow characteristics that earned him the reputation of an aphrodisiac, compared with more suspicion.
What makes the spicy ginger, also acts salutary: it is his viscous balsam, which consists of essential oils and pungent as gingeroles and shoagoles. Those are similar in chemical structure of aspirin (known by the aspirin) and inhibit pain and inflammation. Inflammatory diseases such as colds, rheumatism, and gastrointestinal problems are prevented.
The pungent improve the flow properties of blood and thereby strengthen the heart, circulation and veins. Also digestive problems and nausea of any kind have no chance. For this you simply are two to four grams of ginger into the food or drink a few cups of ginger tea. For heartburn, belching, the tea is drunk before meals. Ginger essential oil is a headache, makes the head free. For cough, bronchitis and fever, ginger is regarded as an expectorant and fever – that is to take the ginger with hot water three to five times daily.
Ginger is also one of the best remedies for nausea (during pregnancy or after anesthesia) and at sea and travel sickness. Off, landing, high seas or a serpentine journey in the mountains – because the of balance gets upset easily. The nausea can reliably inhibit ginger. Is responsible for a variety of essential oils and bitter substances. Hand luggage can be stowed easily in the candied ginger or ginger bars.
Against sea-sickness, it helps to chew before the departure of the vessel some ginger cube. The pungent of ginger, relax the muscles of the digestive tract. The stomach is better supplied with blood, the digestive activity and promote irritation symptoms are alleviated.
Similarly happens to sensitive people during the car and bus travel: it also plays the organ of balance in the inner ear, sometimes crazy. It reports in hard cornering, acceleration or at sea when perceptions do not match with those of the eye and the muscles. The brain is irritated, which causes dizziness and nausea known travel – also a typical case for the sharp ginger tuber.
Originally native to Southeast Asia, ginger thrives today, wherever he finds ideal conditions for growth: a tropical or subtropical climate, high humidity, a shady location and rich in humus soil.
During pull up into sub-tropical humidity, the orchid-like flowers of the plant height of up to five feet, all attention, are formed in secret even the branched, nutritious tubers. Its richness and intensity depends on the harvest time: The sooner they are dug up as a so-called “Green Ginger”, the more mild and delicate are the root pieces. This can be through a special process with ease in the kitchen grater or chop with a sharp knife before they come in pots or pans to use and bring fiery, fruity sharpness. Curry, vegetables, slithy and fish, soups and marinades are flavored with ginger.
Worldwide, there are taste differences over the Spaniards, the herb was the beginning of the 16th Century the West Indies – since then is the Jameikanische ginger for its floral-citrusy flavor than the best, but is rarely available. As one of the world’s best provenances for ginger are also subject to the Fiji Islands. The ginger from China and India, which together produce more than half the world’s crop, usually has a distinct focus, but it is surpassed by the West African ginger from Sierra Leone yet. The Australian ginger the other hand, has a mild, spicy flavor.
Dried roots are about twice as sharp as fresh. Most of these later woodier harvested tubers are ground after drying ginger powder. The dried and powdered root has an analgesic, antispasmodic and circulatory. Dried and powdered ginger cake has a special flavor. With ginger, you can flavor except coffee and tea as well as liqueurs.