Ginger: recipes, beneficial properties, contraindications, Ayurvedic recommendations. Beneficial properties of ginger tea according to the teachings of Ayurveda

I've mentioned ginger in some posts, but let's take a closer look at this wonderful root vegetable. Due to the huge spread of sushi bars, where pickled ginger is always served, Lately Even those who had never met him before became acquainted with him. A piece of pickled ginger is eaten between different types sushi (this allows you to cleanse taste buds from the previous portion). Many people were familiar with ginger from Russian literature. In the novels, ginger vodka, sbitny, kvass, and tinctures were constantly mentioned. Easter cakes and buns were also served with ginger. Gingerbread cookies, famous throughout Rus', due to their spicy taste, were called “gingerbread”.

Ginger appeared in Rus' in the 16th century - Domostroy advised housewives to preserve it watermelon rinds in spicy molasses with ginger. This spice was imported from overseas countries. And with revolutions and wars, there was no time to import ginger. Traditions of use have practically disappeared. Recipes for drinks and dishes with ginger have been forgotten. And now that it has appeared on the shelves again, many simply do not know what to do with it and pass it by wonderful plant. Ginger is common in the cuisine of many peoples - candies, jams, compotes, beer (Ginger Beer), liqueurs, teas, fizzy drinks. In Asian countries, ginger is used directly in stewing meat and poultry. Ginger not only has an aromatic effect on meat, but also makes it softer. Translated from Sanskrit, ginger means “horned root.” Depending on the method of preliminary preparation, two types of ginger are distinguished:

White ginger is pre-washed ginger, peeled from the denser surface layer;

Black ginger - unprocessed. Both types are dried in the sun.

Black ginger results in more strong smell and a more pungent taste. Ginger on the break light yellow color regardless of the type. The flesh of young rhizomes is almost white; the older the rhizome, the yellower it is at the break. Most often, ginger is found on sale in ground form. Ground spice is a grayish-yellow powdery powder.

Ginger is rich in magnesium, calcium and phosphorus salts. In addition, ginger contains iron, zinc, potassium, sodium, aluminum, chromium, germanium, manganese, silicon, linoleic acid, a nicotinic acid, oleic acid, as well as vitamins of the “nervous” group B (B1, B2, B12), C, A. In addition, ginger contains all amino acids essential for humans, as well as essential oils (their presence gives that spicy, tart aroma ). In dried ginger chemical composition changes - the ability to stimulate digestion decreases, but the anti-inflammatory and analgesic properties increase.

Ginger is listed in the pharmacopoeias of Great Britain, Japan, Switzerland, Austria, China, Egypt, and is used in African and Asian medicine, classical homeopathy. In Sanskrit, ginger is called “vishvabhesaj”, which means “universal medicine”. Known form for consumption – mix 4 parts of fresh ginger juice with 1 part of dry ginger powder to form a jam. Roll into small tablets (the size of a pea). Use 2 pcs. 3 times a day.

For each constitution, a different intake of ginger is recommended - Vata should be consumed with rock salt, Pitta with sugar (sugar helps control excess fire in the body), Kapha with honey (honey has a drying effect on wet Kapha).

Ginger acts as a stimulating, rejuvenating, expectorant, emetic, decongestant, and strengthens the nerves. Ginger juice has analgesic and antispasmodic effects. Ginger is great for treating most skin and allergic diseases, bronchial asthma, violation cerebral circulation, strengthens blood vessels and improves memory. Restores immunity, increases mental stability in stressful situations, eliminates spasms in the intestines, perfectly activates digestion, and reduces cholesterol levels in the blood.

Ginger tea restores strength during physical and mental fatigue, treats colds and pulmonary diseases due to the fact that it increases the absorption of oxygen by lung tissue. Normalizes activity thyroid gland. With regular use of ginger in food in small quantities, internal heat increases, appetite is awakened and digestion is gently stimulated, the stomach and blood are warmed, and the body is cleansed.

Ginger is especially useful in cold weather and during epidemics. Ginger tea (decoction) with honey and lemon is often used for colds (and for their prevention), because it has anti-inflammatory properties for oral cavity and throat. Treats sore throat common cold, blockages and sinus diseases.

Ginger is the best home remedy from Kapha diseases (cough, runny nose, blockage of the lungs and throat). Also used in case of colds essential oil ginger for inhalation, baths, for rubbing (essential oils must be mixed with the main oil - peach, olive, etc. to avoid burns). You can prepare a paste (in water) and coat it overnight chest. It acts in the same way as mustard plaster, but does not burn the skin, so this paste can be left on the body all night.

It is also acceptable to administer ginger powder through the nose. Ginger is always indicated when there is an accumulation of toxins in the body and when there are cold conditions, manifested as imbalances of Vata or Kapha (the energy of ginger is warming).

Properties of ginger: dry, hot, light.

It is not recommended to use ginger in large quantities Pitta type people. Pittas can use ginger for cleansing purposes, but this must be done with caution as the hot nature of ginger will aggravate hot Pitta, putting it out of balance.

To relieve back pain and chronic rheumatism use compresses made from ginger decoction or paste. Ginger can be applied externally to sore joints and muscles. This will help circulation and relieve pain by releasing energy created by stagnation. The paste can be made with water, aloe gel, or butter (ghee). Drinking ginger tea with 30 grams castor oil before bed will help with rheumatoid arthritis. Ginger will be useful in complex treatment arthritis, since in this condition it is necessary to remove toxins from the body.

To relieve headaches (caused by inflammation) frontal sinuses nose) apply compresses of ginger paste to the forehead - half a teaspoon ginger powder mixed with water and heated, then applied to the forehead. This creates a slight burning sensation, but will not burn the skin, and will relieve headaches. Pitta people should be careful with this remedy as it may cause mild burns to the skin. Therefore, you should always wash your skin after such treatment.

Ginger decoction is drunk to increase appetite, improve digestion, metabolic disorders, and to normalize the condition. blood vessels. Ginger is the main component of Yogic tea.

To increase appetite and improve digestive activity, take 1/2 tsp. fresh grated ginger (in the absence of -1/2 tsp dry powder), seven drops of lemon juice and a little salt, mix and consume before each meal. This recipe also helps cleanse the blood.

The use of ginger is indicated for malabsorption syndrome - this is a very serious problem, accompanied by gas formation, bloating, alternating constipation and diarrhea. Ginger is an excellent remedy for diarrhea. It should be used precisely at the beginning of diarrhea, to burn toxins, and only after that let’s take astringent herbs to strengthen the intestines.

Ginger is recommended to be added to laxatives in the treatment of constipation. Constipation is most often associated with imbalances of Vata dosha, and most laxatives with long-term use, in the end, Vata is violated even more. Ginger just helps reduce this by-effect laxatives. To treat constipation in Kapha-types, ginger can be used in its pure form. Rubbing a small amount of ginger juice on the umbilical area will help stop diarrhea and abdominal pain.

Ginger is included in a wonderful mixture - an excellent remedy for burning Ama (toxins) and excess Kapha in the lungs, regulating cholesterol levels and obesity. Take 2-3 times a day before meals, 1/2-1 tsp.

Ginger also useful for women as a tonic for gynecological problems . It is good to use for disorders of the monthly cycle, eliminating cramps during menstruation. Ginger can help treat infertility in Kapha women. It has been noted that regular consumption of ginger increases libido, especially in women.

Ginger is considered one of the best and most Ayurvedic spices.

They claim that ginger can be grown at home at home.

“Ginger Day”

Once every 2 weeks I spend 1 hour preparing ginger paste. Jars of this wonderful root are always in my refrigerator. Chinese supermarkets sell ginger paste, but after studying the label, the desire to buy it disappears, unless the situation is completely hopeless (impossibility of buying fresh), or you can buy ready-made paste for compresses.

You can read about ginger (briefly) on the website, and I will tell you how I personally prepare this paste. I am often asked about this in personal correspondence and in consultations: “How exactly do you personally make (not just ginger paste)? I’ve read everything that’s on the Internet, I’m interested in your personal experience.”

I'm telling you. Over many years of preparation, I calculated the best ratios:

ginger 1 kg
honey 200 g
lemons 200 g

In general, the ratio is 5:1:1, there should be 5 times more ginger.

You can't do this without scales. Because it is unknown what will remain of purchased ginger after cleaning (it all depends on the quality and size of the roots). In general, we peeled, weighed, and from the indicated weight added 1/5 of honey (for preservation) and 1/5 of crushed lemons with peel (this prevents the paste from darkening, adds vitamins and adds a sour taste, which we don’t have much of in our diet ). And as you know, everyone needs Ayurvedic tastes.

It is also better to weigh honey (unless you take it from a small jar with an exact weight). If you rely on the fact that 1 cup is 250 g, then you will get much more honey (a reminder for those who have forgotten about specific gravity).

If you have a food processor, then throw everything in there and in 2 minutes everything is ready. I don’t have a food processor, in my simple life there is no place for unnecessary things, so I make do with a blender, albeit a powerful one. I pour out the honey, little by little add fairly finely chopped ginger, as soon as the paste becomes finely dispersed, transfer it to a colander, the juice drains, I pour it back into the blender, add the next portion of chopped ginger. If you have a very strong blender, then maybe you can do without these shifts and it will grind everything at once.

Theoretically, you can use a juicer. I haven’t tried it with ginger, but sometimes in the warm season I have juice therapy, and I make very good juices with pulp. I know there are special units for this, but I have a simple powerful juicer - juice separately, pulp - separately. I take this juice and add the pulp there until it reaches the thickness I need.

In the same way, you can squeeze juice from ginger and unpeeled lemons, and then mix everything with honey.

If you don’t have the above kitchen helpers, you can use a meat grinder, or just chop everything finely.

(read the comments for more explanations on how to prepare ginger paste

How much of this ginger paste does it take me? A lot of. My small family eats 2 cans of 750 g each in 2 weeks (give or take). We wash down every meal with ginger tea, and I can still drink it during the day, since I sometimes drink gelatin (for tendons, I had problems with them after a long vegetarianism), this gelatin thickens the blood, and ginger thins it perfectly.

Yes, and it should be noted that we (those who drink this ginger) have a cold constitution - and therefore ginger is very suitable for us, especially in winter. With the constitution you need to be careful with the quantity.

So few people can handle such quantities - 1 jar per week. But you shouldn’t think too much about the quantity. I have a relative who says, “Well, I read a lot from you and bought a piece of ginger, the size of small finger. Now I’m thinking how to apply it.” In general, I thought for a long time, the spine just dried up :)

In addition to the ginger drink, I really like to add it to all dishes wherever possible: I fry chopped ginger, garlic and then add everything I wanted to cook. Every dish tastes like Thai food. If you need to prepare a completely proper Thai dish, I add everything else, but quickly these two components are enough!

This is a short story about ginger. You can find a lot on the net different recipes use of ginger in cooking and to maintain health and beauty. The main thing is that you understand the idea - how useful this root is!

I think that you don’t need any more convincing, and you will agree that ginger is simply irreplaceable in our lives.

(From an article in “Get holistic health”):

“Ginger tea dissolves kidney stones, kills cancer cells and cleanses the liver."

It is a rich source of numerous nutrients, including vitamin C, magnesium and many beneficial minerals.
It strengthens immune system, has an analgesic effect, improves digestion, treats heart disease and asthma.

This is a popular remedy for cleansing the liver and treating infections, treating colds and flu (ginger copes with this more effectively than conventional medicines).

Besides dissolving kidney stones, cleansing the liver, providing vitamins and minerals, increasing blood circulation, warming the body, it is believed to have anti-cancer effects.

GINGER WITH TURMERIC AND COCONUT MILK

Ingredients:
¼ tsp. chopped ginger (if you don’t have fresh, replace it with powder)
¼ tsp. turmeric (turmeric)
1 cup water
Coconut milk (a little)
Honey (optional)

Boil water, add ginger and turmeric. Keep on low heat at low simmer for 10 minutes, add a little coconut milk (to taste). Strain, you can add a little honey for taste.
Strain the tea and add honey to sweeten it.

Enjoy!

Was last modified: March 14th, 2019 by consultant

Botanical name Zingiber officinale is a perennial herbaceous plant of the Ginger family (Zingiberaceae). In Sanskrit, dry ginger powder is called Shunti, Nagara, and fresh ginger is called Adrak.

Ginger is the aromatic root of a tropical plant native to Northern India.
Fresh ginger root has a pungent taste, has a warming effect, and has a sweet vipaka (after-digestion effect). Although it balances all three doshas, ​​people of Pitta constitution should consume it in very moderation. Particularly useful in cold weather and cold climates.
Ginger makes food easily digestible and gives it a slightly pungent, spicy taste. It is used to make sweets, pear compote, marmalade and candied fruit. Gives a special aroma to soups, especially bean and potato soups, as well as sauces and all types rice dishes. A slice of ginger can be added to the main dish during cooking and removed before serving. And if, while boiling milk, you add one slice of dry ginger (about 2 cm long), you will not have problems with its absorption.

If you are determined to rid your stomach of toxins and improve your digestion, Ayurveda recommends eating a little ginger daily. It is also useful to eat a little ginger after meals - it cleanses the oral cavity and creates a pleasant smell in the mouth.
Ginger has a pungent flavor, with dry ginger being hotter and drier than fresh ginger. Therefore, dry ginger is best used to reduce Kapha and incitement Agni, fresh is most suitable for violations cotton wool.
A person with a body Kapha constitution, should consume ginger with honey. Honey has a certain effect on the body, removing water from it. People with Pitta Constitutionally, ginger should be consumed with sugar. This combination will help control excess fire in the body. People with Vata constitution should consume ginger with salt.

MEDICAL APPLICATION:
Ginger perfectly treats most skin and allergic diseases, bronchial asthma, and cerebrovascular accidents. Ginger strengthens blood vessels and improves memory. Restores immunity, increases mental stability in stressful situations, eliminates spasms in the intestines. In addition, it perfectly activates digestion. Ginger tea restores strength during physical and mental fatigue, treats colds and pulmonary diseases due to the fact that it increases the absorption of oxygen by lung tissue. Normalizes the activity of the thyroid gland. Ginger juice is used for bathing for pain in the spine, joints and neuralgia.

Very good effect achieved by treatment with ginger colds, diseases of the respiratory system and cardiovascular system. Ginger is an excellent rejuvenator.Ginger is included in the medicinal herbal teas “Prana” and “Ojas”.

1. Ginger in the form of a paste (ginger powder + a few drops hot water), compresses are used to relieve headaches, bruises, sprains, and back pain.
2. Ginger bath (10 g of ginger flakes (or just powder) should be boiled in 1 liter of water, strain, then pour the infusion into the bath) relieves fatigue throughout the body, restores a state of freshness and relaxation.
3. Nausea and vomiting can be calmed by taking a mixture of a teaspoon of fresh ginger juice and the same amount of onion juice.
4. Rubbing a small amount of ginger juice on the umbilical area will help stop diarrhea and abdominal pain.
5. A mixture of a teaspoon of fresh ginger juice and a teaspoon of honey will help with sinus congestion. Take 3 times a day.
6. For flu symptoms, colds, coughs and chest congestion, tea made from 1/2 teaspoon of dry ginger and the same amount of cinnamon and fennel per cup of water has a beneficial effect.
7. A mixture of a teaspoon of ginger juice, a teaspoon of lime (lemon) juice and two pinches of rock salt softens hoarseness, chest pain, wheezing and cough.
8. Application of 1/2 teaspoon of dry ginger with water on the forehead helps with headaches caused by inflammation of the frontal sinuses. Pitta people should be careful with this remedy as it may cause mild burns to the skin. Therefore, you should always wash your skin after such treatment.
9. If you have poor tolerance to airplane flights, take a little ginger an hour before your flight.
10. Half a spoon of Trikatu (a mixture of equal parts of dry ginger, black pepper and pippali) with a teaspoon of honey is an excellent remedy for burning ama (toxins) and excess Kapha in the lungs, regulating cholesterol levels and obesity. Take 2-3 times daily before meals.
11. Drinking ginger tea with 30 grams of castor oil before bed will help with rheumatoid arthritis.
12. Lightly fry a tablespoon of ground ginger in 2 tablespoons of ghee in a cast iron pan to form a paste. Use 1/2 teaspoon 3 times daily for diarrhea, spleen pain and osteoarthritis.
13. Ginger effectively relieves nausea and vomiting during pregnancy. However, it does not have a negative effect on the fetus.
14. Breast milk cleanser. According to Ayurveda, many diseases of infants occur due to mother's milk, for example, indigestion or constipation in a nursing mother. In this case, it is good to add ginger to your food.
More detailed information You can receive treatment information at our consultations in person.

We offer you several recipes for Ayurvedic cooking, and you can learn the practical part of the information by visiting our Cooking courses.

GINGER TEA (one serving)
Boil 1 tbsp. water, remove from heat and pour 1/8 tsp boiling water. ginger powder (2-3 slices of dried ginger), stir. Add a slice of lemon, honey or sugar to taste. Drink in small sips before or after meals.

PUMPKIN SOUP WITH GINGER
1-2 tbsp. l. vegetable oil
700 gr. Peeled and diced pumpkin
1 large potato, diced
1 large carrot, coarsely grated
1 apple, sliced
0.5 tsp ground coriander
2-3 large slices of ginger
5 cups water and 1 cup milk (optional)
1.5 tsp salt
A pinch of black pepper and ground nutmeg(optional)
Heat oil in a heavy bottom pan. Add vegetables and spices to the pan and cook, stirring occasionally, for 15 minutes. Pour in water and milk. Bring to a boil, reduce heat and simmer for 20-25 minutes. Then remove from heat and let stand for 5 minutes. with the lid closed. Finally add salt, pepper and nutmeg.

GINGER-TOMATO SAUCE
5 gr. ground ginger or 1/10 package ginger flakes
1.5 kg. tomatoes cut into 4 pieces
1 tbsp. chopped mint or parsley leaves
pinch of black pepper, salt
1 or 2 tbsp. vegetable oil
Place the ginger flakes and tomato slices in a deep, heavy saucepan and simmer, covered, over low heat for 30 minutes. Then remove the ginger flakes, mash the tomatoes into a puree, add salt, pepper, chopped herbs, and mix with oil.

GINGER-BANANA COCKTAIL
1 cup yogurt
1 banana
2 tbsp. sugar or honey
0.5 cups milk
0.5 tsp ginger
pinch of cardamom
Chop the banana, combine with the rest of the ingredients and mix into a cocktail in a mixer.

Material from the site: http://www.ayurvedasib.ru

Properties of ginger and its use in medicine and cooking

Synonyms: Gan Jiang (dry ginger), ginger root, ginger rhizome, Hei Jiang (black ginger), Jamaican ginger, Kan Chiang, Sheng Jiang, Sheng-Chiang, Zingiber, Zingiberis Siccatum Rhizoma.

Beneficial properties of ginger and the use of ginger (ginger root and oil) in medicine

In medicine it is used: dry peeled root in the form of an infusion or decoction; in homeopathy a tincture of the dried rhizome is used.
Properties of ginger:

• expectorant
• antibacterial, anti-inflammatory, antimicrobial, antiseptic, bactericidal,
• anti-arteriosclerotic,
• mild laxative, carminative, choleretic,
• anthelmintic,
• promotes digestion, antidote for mushroom poisoning,
• antihypercholesterolemic,
• anticoagulant (inhibits thromboxane synthetase and acts as a prostacyclin agonist), antihyperglycemic (fresh juice),
• antispasmodic, blood circulation stimulant,
• antiulcer,
• diaphoretic,
• salivary, and significantly increases the content in saliva digestive enzyme amylase
• cardiotonic drug,
• increases the tone of the uterus, increasing sexual arousal,
• catalyst and synergist with other herbs,
• peripheral vasodilator,
• positive inotropic,
• stimulating, tonic
• aromatic

Ginger is used to facilitate the beneficial properties of other herbs.

Useful chemicals and nutrients in ginger
aluminum, asparagine, calcium, caprylic acid, choline, chromium, fats, fiber, germanium, iron, linoleic acid, magnesium, manganese, nicotinic acid, oleic acid, phosphorus, potassium, silicon, sodium, vitamin C.

Contraindications when using ginger
diverticulitis, diverticulosis, duodenal ulcer, esophageal reflux, gallstones, gastrointestinal disease, high fever, breastfeeding, pregnancy, gastric ulcer, ulcerative colitis.

Side effects (possible adverse effects and/or results of overdose).
Diarrhea, nausea, vomiting, allergic reactions.

Drug interactions
may enhance the effectiveness of antidiabetic (blood sugar-lowering) medications. Heart medications (possibly enhanced effect), antidiabetic (lowering blood sugar) treatment, anticoagulants. May impart potency to anticoagulants (prostacyclin agonist). Cardioactive substances may potentiate cardiac glycosides, interact or antagonize antiarrhythmic drugs, increase the risk of hypokalemia; counteracts drugs that block beta-adrenergic receptors, interacts with depolarizing muscle relaxants and increases the risk of arrhythmia; antagonizes nitrates and calcium channel blocking agents, and cardioactive agents may increase the arrhythmogenic potency of terfenadine. Preparations of this herb may antagonize antihypertensive medications and, when combined with sympathomimetics, there is an increased risk of hypertension.

Rhizomes contain essential oil - 1-3%. Its main components: gingerol - 1.5%, gingerin, linalol, camphene, phellandrene, citral, cineole, borneol, starch - 4%, sugar and fat. The oil is obtained in England, China and India. There are several varieties of ginger, the oil composition of which varies depending on where it is grown. For example, African oil is darker in color than others.
Ginger (oil) is used in cosmetology and aromatherapy for arthritis, swelling, muscle pain, rheumatism and sprains. It also helps with sore throat, sinusitis, cough, congestion in the lungs and disorders of the digestive system. Ginger oil is non-toxic and does not cause skin irritation, although allergies are possible.

Use of ginger in cooking

White and black ginger are available for sale. Black is obtained by carefully treating the root in water with a brush. White ginger requires additional treatment with a 2% solution of bleach or sulfurous acid within 6 hours after peeling the root. Sometimes cleaned roots are rubbed with chalk after washing and drying. Black ginger (Barbados) has a stronger odor and pungent taste compared to white (Bengal), since some of the aromatic substances evaporate during processing. Ginger is sold in pieces of rhizomes, ground, candied or doused in chocolate, in the form of an extract for ginger beer. It goes well with other spices and is part of curry mixtures.
In our country, ginger is used in Food Industry. It is added to “Southern” and “Vostok” sauces and fruit seasonings. As part of “dry perfumes” they flavor with spices bakery products. Ginger is used in the manufacture of canned food from spicy small fish, spicy sprat, White Sea herring, herring. It is used in the production of alcoholic beverages.

Chinese cooks use ginger to prepare dumplings and stewed dumplings. It gives an appetizing aroma to hot fish dishes. Numerous sauces are prepared with it: worcher sauce for salad, for lamb chops, sweet and sour for meat, spicy tomato chutney, etc. Ginger is used to flavor marinades for soaking foods; melons and cucumbers are pickled with it. Many people cannot do without this spice. confectionery. It is used to flavor cookies, gingerbreads, Easter cakes, candy fillings, and melon jam. In China, ginger is used to make jam and delicacy in the form of boiled and candied roots. Many peoples of Europe and Asia flavor their drinks with ginger. It is added to pear and pumpkin compotes, sbiten, honey drinks, and tea.

In India, ginger is also widely used in cooking. And you can get acquainted with its amazing burning taste and characteristic sweetish and slightly lemony aroma in any place where tea is brewed. In India, such teas are called ginger tea or lemon ginger honey, I love them very much, and I wish the same for you. Ginger is also included in Indian masala tea. In Moscow, ginger is sold in powder form - in the markets for about 20 rubles per small spoon, or in the grocery departments of stores for the same money, a paper bag with contents that have long lost its smell and taste; the root can be bought in large stores for about 120 -200 rubles per kilo.

Origin and distribution of ginger

The discovery of ginger in Europe is credited to Marco Polo, who brought it
Ginger is native to Southeast Asia and Western India. Not found in the wild.
Ginger is cultivated in tropical and subtropical regions of China, Japan, Vietnam, India, West Africa, Argentina, Brazil, and Jamaica. More than 100 thousand tons of it are grown in India, or half of world production.
Ginger is grown both as a garden plant and also indoors - in boxes and pots.

Botanical characteristics and features of ginger

True ginger [(Zingiber officinale) Roscae] is a perennial herbaceous plant of the Ginger family (Zingiberaceae). The rhizomes are large and branched. The stems are reed-like, up to 1-1.5 m high. The leaves are entire-edged, lanceolate, alternate, shorter than their petioles. The flowers are orange-yellow, collected in spike-shaped inflorescences.
Biological features. Ginger grows in warm and humid climate at an altitude of up to 1500 m above sea level. But unlike other tropical spices, it can grow under a variety of agroclimatic conditions. The best soil for cultivating ginger is loose loam rich in humus. Grows well on loams and parent loamy soils. It is grown both under irrigation and on dry land.
Reproduction. Propagated by rhizomes. They are cut into pieces 2.5-5 cm long (with a mass of 20-25 g) with one or two well-developed buds. Rhizomes are planted in cut furrows in March-April, feeding area 15-20X20-25 cm. Planting rate up to 2000 kg/ha. Harvesting and processing of raw materials. The rhizomes are dug up 6-10 months after planting, when the leaves begin to turn yellow and die. The dug up rhizomes are washed and dried in the sun. The yield is 15-25 t/ha.
There are two forms - black and white ginger. Black ginger is scalded with boiling water without peeling the rhizomes. To obtain white ginger, the rhizomes are cleaned and treated with a 2% solution of bleach or sulfurous acid for 6 hours. The length of the dried ginger reaches 12 cm, the thickness is 2 cm. The yield of the dry finished product is 15-25% of the wet weight.

Comments: 5

ginger is a medicine for joints!

August 22nd, 2009 Guest (not verified) responded:

1. Ginger helps with joint pain. A study conducted by scientists from the Miami medical center veterans in Florida and Narayan research institute in Wisconsin, showed that consuming the extract relieved pain in knee joints for osteoarthritis.
The study involved 247 patients with knee osteoarthritis who suffered from moderate to severe pain and were divided into two groups. Patients in the first group consumed purified concentrated ginger extract, the remaining participants took a placebo that did not contain the extract.
Patients taking ginger extract experienced 63 percent relief from knee pain when standing, compared with 50 percent of patients receiving placebo. The severity of pain after walking 50 steps was also less among participants who consumed ginger extract.
2. in those regions where a lot of ginger is eaten, diseases such as osteoarthritis and arthritis are extremely rare. This is mainly in the Asian region (Korea,) but there are exceptions - in Sweden, manifest osteoarthritis of peripheral joints was found in only 5.8% of the population aged 50-70 years. This northern country accounts for a quarter of the world's consumption of cardamom, the seed or fruit of the ginger family.
For people suffering from arthritis, experts recommend eating about 60 g of grated ginger rhizomes daily. In approximately 70% of cases the pain disappears.
3. Experts advise patients with arthritis to add a little more than 60g of grated ginger rhizomes to their food every day. In most cases, the pain disappears as if by magic! Arthritis and swelling of a rheumatic nature are popularly treated with “ginger tea”: 1 tsp. crushed raw materials, pour 2 tablespoons of water, boil for 40 minutes, filter and add sugar or honey. Drink after meals. Dry ginger powder is rubbed on sore joints and wrapped warmly. In 75% of cases, according to doctors, it alleviates the suffering of patients with arthritis. And at the same time - no side effects. This is due to the fact that ginger contains two types of biologically active substances that help cope with the cause of pain - inflammation of the joints.

USES OF GINGER IN AYURVEDA

Ayurveda considers weak digestion to be the cause of all diseases and extols a strong stomach as a source of health. The fact is that digestive tract responsible not only for extracting nutrients from the food we eat, but also for the quality of our emotions. Ayurvedic sages say that every cell in the body is literally made from food; and if food is digested well, then the cells are healthy.

Therefore, it is very important to learn how to maintain the balance of Tridosha - this is an excellent prevention of any diseases. When Tridosha balance is achieved, a person experiences health on all levels: mental, physical and spiritual, and this is much more than just the absence of disease. Moreover, the body’s potential can be maximized! This is why ginger is one of the best and most sattvic Ayurvedic spices. It is no coincidence that he is called " universal medicine" - vishwabhesaj.

But let us first try to understand what Ayurveda, Tridoshas and other Ayurvedic concepts are.

Ayurveda, unlike traditional European medicine, evaluates the human body and its functions in a completely different way. In Ayurveda, the main elements of the universe are ether, air, fire, water and earth - they are expressed in human body as three functional principles called Tridosha. From ether and air, bodily air (Vata dosha) is obtained. Fire in combination with water realizes bodily fire (Pitta dosha). Earth and water represent bodily water (Kapha dosha). These three elements - Vata, Pitta, Kapha - are responsible for all biological, psychological and physiopathological functions of a person. When the elements are unbalanced, disease processes occur in the body.

According to Ayurveda, the human body consists of tissues (dhatus), waste products (malas) and energetic forces (doshaz). The main task of Tridosh is to help create all kinds of body tissues and produce extra products vital activity from the body. Tridoshas influence all movements, transformations and various functions performed by the human body.

Vata dosha is the most important of the three doshas. It is responsible for all movements in the body. Vata dosha is the main driver - it includes the other two doshas in the processes of creating all tissues and removing waste products from the body.

If Vata becomes unbalanced over a long period of time, the result is an imbalance in the other two doshas (Pitta and Kapha). Overcoming this so-called tridoshic imbalance is very difficult.

Vata dosha performs the following functions:

Responsible for all secretions - seminal fluid, urine, sweat and even the fetus;

Promotes the metabolic process in the body;

Controls all body movements (both physical and mental), including muscle contraction, including the heart, as well as breathing;

Promotes the transmission of all sensory impulses from various sense organs to the brain.

Vata imbalances often manifest as “discomfort” in the intestines.

Pitta dosha is associated with fire or heat and is responsible for metabolism at various levels - from the digestion of food to other, more complex transformations in the body. Thermogenesis is also a task of Pitta dosha. She always maintains proper body temperature. Pitta dosha is also responsible for correct exchange substances in the body and clean blood (no toxins); it also controls the speed of digestion.

Besides Pitta dosha performs the following functions:

Converts external images into optical nerve impulses;

Responsible for human appetite;

Promotes the transformation of information into knowledge, and knowledge into judgment;

Gives a person courage and bravery, helps to boldly face any difficult situation;

Responsible for the color and structure of facial skin, giving it softness.

Kapha dosha is the most complex of the three doshas. It provides the constitution and the lubrication the body needs. By doing this, it helps balance the movements of Vata and the metabolism of Pitta. For example, in the body of a heavyweight athlete, it is Kapha dosha that predominates.

Kapha dosha performs the following functions:

Provides the strength needed to perform physical tasks;

Provides moisture and lubrication to keep various parts no friction occurred on the body;

Gives stability, solidity - both to the body and to the mind;

Forms mass and constitution, providing fullness to body tissues;

Responsible for sexual maturity and fertility to produce healthy offspring.

In a person suffering from a particular disease, when the tridosha balance is maintained, the disease process is slowed down, or reversed, especially in the case of many autoimmune disorders. The most important and most beautiful thing about Ayurveda is that it is very easy to learn how to maintain the balance of Tridosha. After all, Ayurveda is based on the laws of nature, and therefore everything in it is filled common sense. The main tools that anyone can use are maintaining a proper lifestyle and diet.

When the Tridosha balance is achieved, the person is in a completely balanced state. emotional state. Him good memory and logical thinking. Sense organs - vision, hearing, smell, touch, taste - in in perfect order. There is easy digestion of food and normal excretion of waste products. A person feels a surge of physical and mental energy. He is in excellent shape - all body tissues, organs and systems are absolutely healthy.

How to find out your dosha? Anyone can do this, based on their personal physical constitution, which is an individual metabolic characteristic. You could even say that there is some kind of innate metabolic pattern of behavior (in Ayurveda it is called prakriti). It influences the instinctive reactions of your mind and body. The way you react to certain things external stimuli(the strength of feelings and emotions), is directly dependent on your metabolic model.

Vata type people have the following characteristics:

Weak, thin build.

Fast response.

Irregular appetite and digestion.

Shallow, interrupted sleep; predisposition to insomnia.

Inspiration, liveliness, rich imagination.

Excitability, mood swings.

Quick perception of new information, quick forgetting.

Tendency to worry.

Predisposition to constipation.

Fast fatiguability; tendency to overexertion.

Bursts of mental and physical activity.

Vata is the principle that governs movement. The influence of Vata in the human body is similar to the wind in nature - it is also always in motion, it is also fast, cold, dry, rough and light. These same qualities predominate in people belonging to the Vata type.

Main distinguishing feature Vata type – impermanence and unpredictability. People belonging to this type, are much less stereotypical than people with a Pitta and Kapha warehouse. Their mental and physical energy is released in bursts.

Vata people should try to avoid places where the air is very cool and dry. Avoid being in a cold room or in a room containing electronic equipment. So, the ideal job for Vata people is one that alternates between tension to keep them interested and monotony to avoid imbalance.

Pitta type people have the following characteristics:

Average build.

Moderate strength and endurance.

Good appetite and extreme thirst, good digestion.

During periods of stress, there is a tendency to anger and irritability.

Light or reddish skin, often with freckles.

Aversion to the sun, to the heat.

Entrepreneurial character, loves a challenge.

Sharp mind.

Precise, clear speech.

Never miss a meal.

Blonde, light brown or red hair.

Blush on the cheeks.

Pitta governs digestion and metabolism.

It is responsible for all biochemical transformations that occur in the body and is closely related to the production of hormones and enzymes. The presence of Pitta in the body can be compared to fire in nature - it burns, transforms and digests. Pitta can be hot, harsh and sour. In people belonging to the Pitta type, these same qualities predominate.

Pitta-type personalities experience a feeling of mortal hunger if lunch is delayed by at least half an hour; live strictly by the clock; don't waste time; wake up in the middle of the night feeling hot and thirsty; always try to control the situation; show excessive demands on others and are too critical; have a confident and decisive gait.

The main property of the Pitta type is intensity. People of this type are ambitious, witty, straightforward and courageous, jealous and prone to argument. However, this does not mean that the militant side of Pitta necessarily manifests itself in an obvious or harsh form. In a state of balance, people of this type are quite satisfied with life and express warm and tender feelings towards others.

People with Pitta temperament are very practical.

Kapha type people have the following characteristics:

Strong, powerful physique.

Tremendous physical strength and endurance.

A constant boost of energy.

Slow and graceful movements.

Calm, soft, not prone to anger nature.

Cool, smooth, dense, pale, often oily skin.

Somewhat inhibited perception of new information.

Good long-term memory.

Sound, long sleep.

Slow digestion, moderate appetite.

Predisposition to obesity.

Tolerance and the ability to forgive.

Heightened sense of possessiveness.

Complacency.

Kapha types think for a long time before making any decision; they wake up slowly, lie in bed for a long time, and after getting up they certainly drink a cup of coffee; are content with their position and try to maintain it; respect the feelings of people for whom they feel real sympathy; find emotional pleasure in food; They move gracefully (they have a light, gliding gait even if they are overweight).

The main characteristic of people belonging to the Kapha type is relaxation and slowness. Kapha provides stability and strength and also gives physical strength and strength. They tend to be different good health and a serene, calm worldview. Ayurveda considers these people to be lucky.

Ayurveda states that there is no absolutely good or bad food– it can be good or bad for you. The ability to extract the nutrients you need from your food is what matters. People are not born the same when it comes to food - each of the three body types has significant features in this:

Vata people have a digestion that “loves” variety and is very gentle.

People of the Pitta type have digestion that can rightfully be called strong.

Kapha people digest food slowly and often with difficulty.

People belonging to one or another type of digestion have their pros and cons. Thus, Vata type people are unlikely to be delighted with the excessive pickiness of their stomach, but this makes them very sophisticated eaters, and they do not have to worry about how much of the food they eat will turn into fat (as happens with Pittas and Kaphas). But it is still important for everyone to learn to get the maximum benefit for themselves from the type of digestion with which they were born, and try, as far as possible, to improve it.

To reduce a particular dosha, different ginger is used: dry ginger is used to reduce Kapha and inflame Pitta, fresh ginger is used for Vata disorders.

Ginger is used in Vata reducing therapy to strengthen weak Vata digestion and warm this cold dosha. It is acceptable to administer ginger powder through the nose.

The use of ginger is also justified in therapy aimed at reducing Kapha.

Agni is as important a principle of Ayurveda as the doshas. Primary symptom good health– that your agni burns brightly; in other words, you digest food without difficulty, saturating every cell with nutrients, and burn waste without depositing deposits of toxins in the body.

With a normal natural rhythm, agni follows the following waves of vibrations: a person feels a light appetite in the morning, quite strong at noon and moderate in the early evening. Between these points, agni slightly dampens our appetite in order to digest the food we have already eaten without interference. When the stomach is empty, agni restores appetite.

If this cycle is disrupted, then the appetite and the digestive process begin to “argue” with each other. Agni signals a person about this imbalance through the following symptoms:

Heartburn and increased acidity gastric juice;

Unstable stomach condition, unstable digestion;

Loss of appetite while eating;

Constipation or diarrhea;

Lack of interest in food;

Overweight or thin;

Serious digestive disorders: bloating, ulcers, diverticulitis, etc.

The first and most important task when these symptoms appear is to return agni to its original rhythm. You can do this even for preventive purposes:

Vata type people can burn agni once a month;

Pitta types can ignite agni twice a month (this is also useful if your appetite causes you to constantly overeat);

Kapha type people can ignite agni once a week if they do not have serious digestive complaints. This is most beneficial for Kapha doshas, ​​as their digestion tends to become slow and difficult.

You should not try to ignite agni if ​​you feel unwell. If you have an ulcer, colitis or other serious illnesses digestion, you can kindle agni only under the supervision of a doctor.

In Ayurveda, it is believed that agni burns in all conditions. But it should not fade to such an extent that food is not fully digested. Half-digested food becomes ama - a cold, stinking residue. The stickiness of ama prevents the doshas from circulating properly throughout the body.

But there is another danger: agni can burn too much. In this case, nutrients are not extracted from the food eaten, but are quickly burned. Digestion causes weakness, becomes feverish and too hot.

The following signs indicate sufficient manifestation of agni:

Good physique and clear eyes;

Strong digestion, without constipation or diarrhea;

Willingness to finish your portion without tension;

Clear, straw-colored urine;

The feces have an average consistency, without an unpleasant odor.

The first signs of ama accumulation are:

Dull skin and eyes;

Unpleasant taste in mouth white coating on the tongue in the morning;

Heavy odor from the mouth;

Cloudy, dark, or colorless urine;

Loss of appetite (food tastes bad);

Joint pain.

Once the digestive fire is ignited to normal condition, he begins to burn out accumulations of ama throughout the body until he cleanses it.

How is agni ignited? According to Ayurveda, they help to do this certain types food, herbs and spices. They whet the appetite, enhance digestion and remove ama. Ginger is one of them. In Ayurveda, it is used in cleansing therapy due to its ability to burn ama (waste). In addition to ginger, red and black pepper, pippali, asafoetida and mustard can be used for this purpose. Cardamom, cumin, coriander, basil and fennel have a lesser effect, but still have cleansing properties.

Dry and powdered or fresh ginger is the best seasoning to help with agni.

Ginger, which has the best strengthening properties of all spices, is used as a tonic therapy.

Ayurveda considers ginger an excellent remedy for diarrhea. It should be used precisely at the beginning of diarrhea to burn off toxins, and only after that is it permissible to take astringent herbs to strengthen the intestines.

Ginger is added to laxatives to treat constipation. Constipation is most often associated with imbalances in Vata dosha, and many laxatives, when used over a long period of time, disturb Vata even more. It is ginger that helps reduce this side effect of laxatives. To treat constipation in Kapha-types, ginger is used in its pure form.

Ginger has an antiemetic effect.

In Ayurveda, ginger is used for malabsorption syndrome - a very serious digestive disorder accompanied by gas formation, bloating, alternating constipation and diarrhea.

To get rid of excess weight, ginger is used in combination with aloe juice and thus improves tissue nutrition, which reduces the feeling of hunger.

If you rub a small amount of ginger juice into the umbilical area, you can stop diarrhea and relieve abdominal pain.

Chewing a small piece of fresh ginger with a pinch of salt 10 minutes before meals will stimulate the appetite and stimulate agni.

To revive the appetite (can also be done during and after meals), ginger is taken in the following ways:

1. Simmer a large pinch of dry ground ginger in 150ml water over low heat until it has evaporated by a quarter, then strain. Boiled ginger has a much stronger effect and is considered medical device, not for daily drinking.

2. Boil 150 ml of water and let it cool slightly, then add a few thin slices of unpeeled ginger root to it. Leave for 5 minutes, strain.

Just a little ginger is enough to ignite your agni. Ayurveda recommends many ways to use ginger in cooking. Dry or fresh ginger is added to steamed vegetables, curry rice, gingerbread, cakes and cookies. Sometimes ground ginger is lightly sprinkled on the finished dish or a slice of fresh root is chewed while eating.

For Vata type people, it is advisable to mix the grated root with salt;

Pitta tipu - in the form of tea, with added sugar;

Kapha-type people, especially those who are overweight, can drink it like tea with honey to remove excess Kapha from the body.

For loss of appetite and indigestion due to stress, nervousness or illness, Ayurveda recommends the following restorative procedure.

Mix 4 tbsp. tablespoons ground dry ginger, brown sugar and ghee (clarified ghee) in a small glass, metal or clay vessel. Stir until smooth, cover with a lid and place in a cool place. Take the mixture every morning (for 10 days) before hearty breakfast in the following order:

1st day – 1/2 teaspoon;

2nd day – 1 teaspoon;

3rd day – 11/2 teaspoons;

4th day – 2 teaspoons;

5th day – 21/2 teaspoons;

Day 6 – 21/2 teaspoons;

7th day – 2 teaspoons;

8th day – 11/2 teaspoons;

9th day – 1 teaspoon;

Day 10 – 1/2 teaspoon.

At the first sign of difficulty in digestion, the procedure should be stopped and consult a doctor.

Eating a little fresh ginger every day can help treat long-term Vata imbalances or keep digestion at its best. This is the best way to get rid of ama accumulations resulting from incomplete digestion.

To stimulate digestion, cut ginger root the thickness of a coin, peel it and cut it as small as possible. Add a few drops lemon juice and a pinch of salt. Eat this mixture half an hour before meals.

But in Ayurveda, ginger is used not only to normalize the digestive system. It is used in the treatment of various diseases.

The use of ginger for colds is an Ayurvedic classic. Ginger can be used as a tea, or you can make a paste with warm water and apply it to your chest overnight. It acts in the same way as mustard plaster, but does not burn the skin, so this paste can be left on the body all night. Or ginger is used as a pulmonary tonic in the following collection: elecampane root and comfrey root (two parts each), cinnamon, ginger and licorice (one part each).

For heart diseases, especially those accompanied by Vata and Kapha imbalances, ginger is also used. Its use is also justified for hypertension.

Representatives of the Kapha type are advised to use ginger in complex therapy genital herpes.

For gynecological problems, ginger will be useful for women as a tonic drink, which is also good for menstrual irregularities. Ginger helps in treating infertility in Kapha-type women.

Due to its ability to remove toxins from the body, ginger is useful in the complex treatment of arthritis.

For sinus congestion, a mixture of 1 teaspoon of fresh ginger juice and 1 teaspoon of honey will help. It is taken 3 times a day.

If you drink tea brewed from 1/2 teaspoon of ginger and the same amount of cinnamon and fennel, it will help with flu symptoms, colds, coughs and chest congestion.

For headaches caused by inflammation of the frontal sinuses, applying 1/2 teaspoon of dry ginger with water to the forehead will help. But Pitta type people should be careful with this remedy as it may cause mild burns to the skin. Therefore, you should always wash your skin after such treatment.

Ayurveda considers ginger to be a universal medicine; this is how its name “vishvabhesaj” is translated from Sanskrit. The first mention of the beneficial properties of ginger can be found in ancient Chinese texts, the Koran and the Arabian Nights tales. Ginger has been used for healing for over two thousand years. According to Eastern healers, regular consumption of ginger enlightens the mind. The benefits of ginger are due to big amount biological “fire” that controls metabolism.

Useful properties of ginger

The versatility of ginger in treatment is due to its unique composition: more than 400 compounds necessary for its work human body: amino acids, vitamins, minerals.

Ginger helps with any pain, it is very good analgesic and an antispasmodic, an excellent sedative.

Using the beneficial properties of ginger helps with abdominal pain, diarrhea and poisoning.

One of the wonderful properties of ginger is to relieve nausea. It lowers blood pressure and cholesterol levels, strengthens blood vessels, and improves blood circulation. The use of ginger in the treatment of the digestive system gives excellent results: metabolism improves, appetite increases, waste and toxins are removed. The aging process in the body also slows down and libido increases.

To strengthen the immune system, many countries add ginger to food and beer; the Chinese treat coughs with scrambled eggs and ginger.

A mixture of ginger with turmeric and hot chili in the form of a compress helps with back pain. Ginger bath relieves muscle fatigue. For colds, a decoction of ginger with turmeric and cloves helps well. Chewing ginger pieces is beneficial for treating sore throat. To strengthen the immune system, “gaurasundara” is used - a mixture of honey and lemon with fresh ginger.

To remove toxins, it is good to eat 1 tsp before meals. fresh ginger with lemon and salt. If you need to normalize kidney function and Bladder, ginger tea with lingonberry leaves is recommended.

Ginger retains its properties not only fresh, but also dried and pickled. Just one bag or root of ginger will replace a whole box of medicine!

When treating with ginger, it is better to follow proven Ayurvedic recipes; these recipes can be found on the Internet. On the forum using the link below you can supplement this article with recipes and other important information about ginger and its health benefits.