Ginger root supports healthy digestion and helps relieve occasional upset stomach and nausea.*
Ginger has been valued as a zesty spice and a reliable herb for centuries, with the first recorded uses found in ancient Sanskrit and Chinese texts. It has also been utilized in Greek, Roman, Arabic, and Unani Tibb traditional medicine practices and is now a widely known herb in most parts of the world. It is a flavoring agent in beer, soft drinks, candies, and a staple spice and condiment in many countries.
Ginger has risen to be among the top twelve spices most consumed in the United States, replacing fennel seed. Presently, the main producers of ginger are India, China, Indonesia, Nigeria, the Philippines and Thailand, although other countries such as Jamaica produce it as well. The 'white ginger' is the peeled rhizome that is often produced in Jamaica and the 'black ginger' or unpeeled rhizome, is mostly from Sierra Leone and China.
Ginger is believed to be more moistening when fresh and also to be energetically warm, whereas the dried root is energetically hot, and more drying. Both have been employed in cases of diarrhea, vomiting and nausea, amongst many other uses. Fresh ginger is preferred in TCM for nausea, as the dried ginger is considered to be too heating. Fresh ginger is valued as a diaphoretic and aid in expelling toxins.
Qualities: Ginger is believed to be more moistening when fresh and also to be energetically warm, whereas the dried root is energetically hot, and more drying. In TCM ginger root is considered hot, acrid and in Ayurveda–pungent, sweet. Dried root for use in tincturing, infusions, and topical applications.
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
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