Ginger plays an important role in the prevention of many diseases. It is considered safe and is used for a wide variety of conditions. Modern-day research has found that is it effective in the treatment of many disorders. Ginger is also used as an ‘Anupana’ or vehicle for administration of Ayurvedic medicines. Rhizome of ginger is most widely used as a common condiment for various foods and beverages. Ginger is on the US FDA’s GRAS (Generally Recognized As Safe) list. The British Herbal Compendium documents no adverse effects of ginger consumption.
Fresh ginger is known as Ardrak in Sanskrit and Dry ginger is known as Shunti in Sanskrit. Dry ginger and fresh ginger are quite similar in action, except for the fact that fresh ginger should be used in small amounts and should be avoided in autumn and summer. Powdered dry ginger root is utilized as a flavoring for recipes such as crackers, cookies & cakes, ginger beer, ginger ale, and gingerbread. Ginger pickle, ginger wine, and ginger candies are also prepared from ginger.
Benefits of Ginger
• Ginger is described as an appetizer in Ayurveda and is an excellent remedy for the treatment of digestive disorders. Oral intake of fresh ginger with rock salt is carminative, digestive, promotes taste and is a laxative. It also has anti-inflammatory properties.
• Intake of ginger at the start of meals is wholesome, cleanses throat and tongue. It is carminative, digestive and promotes taste & helps relish food.
• Fresh ginger when administered with jaggery before food is beneficial in Asthma, Cold, Emaciation, Cough, and disorders of Kapha vitiation.
• Fresh ginger, when dipped in lemon juice, and chewed after every meal gives mouth freshness.
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