BY KAVITA DEVGAN
Ginger is your gut’s fast friend and is gastro-protective. It helps block acid and suppresses infection-causing bacteria Helicobacter pylori. Some research even shows that ginger is actually far more effective than drugs for preventing the formation of ulcers. Wow! Ayurveda, in fact, has always known about this spice and recommended it wholeheartedly.
Traditionally, it has been used to soothe gastric disturbances like colic, stomach upsets, gas, diarrhoea, nausea and more.
There’s more! If you are worried about your genetic propensity for arthritis, then you must adopt ginger liberally. It contains potent anti-inflammatory compounds called gingerols, which work magic. Clinical studies have reported those suffering from arthritis muscular discomfort experience relief from pain and/or swelling after consuming ginger regularly. Easy pill, this one.
Some reports suggest that ginger provides protection against cancers, particularly colorectal cancer.
It is known to promote healthy sweating even during the cold months, so works as a brilliant detox agent.
Research about its effect on blood sugar is in nascent stages, but reports say that ginger may have powerful anti-diabetic properties. Once proven, that truly would be the icing on the cake.
It is well known that oxidative stress and chronic inflammation can accelerate the ageing process and hasten Alzheimer’s disease and age-related cognitive decline. Ginger can help cut both stress and inflammation to size.
Known to be a wonderful immune system booster, it helps keep away colds and flu and even treat them. It’s a good combat agent for upper respiratory tract infections and works on coughs, sore throats and bronchitis like a dream.
Ginger is known to provide pain relief from migraine by blocking prostaglandins (which stimulate muscle contractions), controlling inflammation in the blood ves- sels, and impacting some hormones.
GINGER TEA
Steep one or two 1/2-inch slices of fresh ginger in a cup of hot water. Add a pinch of pepper and some honey
GINGER DRESSING
Combine ginger, soy sauce, olive oil and garlic to make a wonderful salad dressing
FRESH PICKLE
Look for tender ginger. Freshly harvested Julienne it into thin sticks
Add some chopped fresh green chilies for a nice kick
Put in glass bottle. Squeeze lime juice generously. Add salt It turns a beautiful pink colour and is ready to eat with hot dal- chawal or crispy paranthas off the tawa
ALLAM PACHADI
ANDHRA STYLE GINGER CHUTNEY
Take 6-7 pieces of ginger, chop & fry till golden & cool
Blend to smooth paste (no water to be added)
Make a paste of tamarind pulp, jaggery, chilli powder, turmeric, fenugreek powder, and salt to taste
In a pan fry mustard seeds, chopped garlic, curry leaves, dry red
chillies. You can add a spoonful of mixed lentils like urad, channa & yellow moong to the pan too and fry
To this add the ginger paste and the tamarind paste Store in a dry glass jar
This ginger chutney is brilliant as a dip with snacks too
