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Ginger is probably one of the world’s favourite medicines and cooking ingredients. Ginger root has been used in Ayurveda for centuries and its fresh pungent flavour makes it an essential spice for Indian and Asian cuisine.
There is an old saying in India that means ‘there’s no tincture without ginger’.
Most of the ayurvedic formulations have ginger as an ingredient because its believed to enhance the healing properties of other herbs.
Historically ginger has been used as a digestive aid, stimulant for circulation, fever reducer, pain reliever and remedy for common cold.
Today herbalists use ginger in many forms – tea, essential oils, compresses, bath products etc..
Part used: Root. [In Ayurveda, distinction is made between fresh ginger root and dried ginger root. Its said that they have different action and effect inside the body when consumed. For example, in conditions like nausea and digestive disorders fresh ginger is suggested, while dry ginger is suggested for chronic respiratory illnesses, neurological cases etc..]
Potent antiemetic. The antiemetic activity of ginger is believed to be due to the pungent compound shogaol. Its effective for nausea and vomiting in pregnancy, and for motion sickness. It decrease nausea associated with radiation and chemotherapy too.
Powerful anti-inflammatory and antibacterial agent. Ginger root contains large amounts of a volatile oil, zingiberene, which gives the spice its anti inflammatory and antibacterial propeties.
Digestive.The pungent compound gingerol has been shown to stimulate gastric secretions and peristalsis.