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Ginger is one of the most consumed dietary condiments in the world. Ginger has been used for thousands of years for the treatment of numerus ailments, such as nausea, colds, arthritis, migraines and hypertension. 

People from India and China are believed to have produced ginger as a tonic root for over 5,000 years to treat many ailments. In the thirteenth and fourteenth centuries, the value of a pound of ginger was the equivalent to the cost of a sheep. 

Ginger is used in numerous forms, including fresh, dried, pickled, preserved, crystallized, candied, and powdered or ground. The flavor is somewhat peppery and slightly sweet, with a strong and spicy aroma. Ginger is commonly pickled in sweet vinegar, which turns it a pink color; this form is popular with sushi. Ginger harvested at 8-9 months has a tough skin that must be removed before eating, and the root is more pungent and is used dried or pulverized into ground ginger. This is the form most commonly found in our spice racks and used in cookies, cakes, and curry mixes.

Research data suggests that ginger fights inflammation, cleanses the colon, reduces spasms and cramps, and stimulates circulation. It is a strong antioxidant and an effective antimicrobial agent for sores and wounds. Studies have also shown that ginger can protect the liver and the stomach as well as be useful for bowel disorders, arthritis, fever, headaches, hot flashes, indigestion, morning sickness, motion sickness, muscle pain and vomiting. 

Consider muddling some fresh ginger in a mug and adding hot water or add it to your supplement regiment and see how it can benefit you. 

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