Tag: Ginger uses

For thousands of years, ginger has been a prized ingredient for both its culinary and medicinal properties. This knobby rhizome is associated with a wide spectrum of health benefits, from soothing stomach ailments to combating inflammation, and holds deep cultural significance worldwide.

While most people commonly use the gnarled, underground stem known as a rhizome for cooking, it's actually just one part of the versatile ginger plant with culinary uses. So, **what part of the ginger plant do you use** if you are looking for new flavors or simply want to reduce waste? The answer lies in the plant's leafy shoots, which possess a milder, citrusy aroma.

For thousands of years, ginger (Zingiber officinale) has been an important component of traditional healing systems in various cultures, including Chinese and Indian Ayurvedic medicine. This versatile flowering plant, originally from Southeast Asia, is now cultivated worldwide and revered for both its culinary versatility and potent therapeutic properties.

Crystallized ginger is made by simmering fresh ginger root in a sugar solution before drying and coating it in more sugar. This process drastically changes its flavor and texture, leading many home cooks to wonder: is crystallized ginger as good as fresh ginger for their culinary and wellness needs? The simple answer is that they are not interchangeable and serve different purposes.

According to traditional medicinal systems like Ayurveda and Traditional Chinese Medicine, certain herbs can naturally increase the body's internal 'fire' or agni. This phenomenon, known as thermogenesis, explains what herbs make you feel hot, providing a natural way to increase warmth and improve circulation.