Ginger

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Ginger is respected by the name ‘Vishwabeshaja’ in Ayurveda, which literally means, a remedy for all diseases. The rhizome of the plant is used in various forms, as a paste or powder, juice or tea. The dry powder is milder than fresh ginger which has a sharp pungent taste. It is a heating spice which helps ignite the digestive fire, i.e. aids digestion. It is a carminative herb and gets rid of excess gas from the abdomen. It is also an antiemetic, commonly used as a natural remedy for morning sickness in early pregnancy. It is good for coughs, colds and allergies as it mitigates aggravation of Vata and Kapha. Owing to its anti-inflammatory properties, it is often used for arthritis pain and swelling. It is good for menstrual cramps and useful in postpartum debility. It is usually avoided in bleeding diseases or people using blood thinners and certain medications, also in ulcers and inflammatory skin conditions. Given its wide range of applicable medicinal uses, it is a vital part of the Ayurvedic kitchen and widely used in Indian recipes.