In Ayurveda, ginger is one of the herbs which provides healing properties that also act as an anti-inflammatory for the body. This herb promotes digestion, metabolism and helps in balancing immune health.
All in One
Ginger is one such herbal ally that Ayurveda refers to as the universal medicine. In many of the Ayurvedic medicines, ginger extracts are commonly used as an active component making it a perfect immunity booster.
Dr. Smita Naram, Co-Founder, Ayushakti, says, “Ginger has various health benefits like getting relief from nausea, cold, and cough to help in the reduction of inflammation and helps to improve indigestion. The best way to consume it is to use it in our daily food and for medicinal purposes like during cough, cold, allergies, and in weight loss.
“Consumption of raw ginger to fight germs is also something that is practiced by a lot of people on a regular basis. While we know that raw ginger is not relished by people, it can be consumed as an ingredient in the form of beverages, soups and cookies in one’s daily routine to maintain balance.”
There are many ways in which fresh or dried ginger can be used either by incorporating as an ingredient or as a foundation Ingredient of a recipe. Have a sweet tooth? Consume some Adrak ka Halwa, Adrak Ki Barfi or Adrak aur Gur Ki Kheer. Ginger Pickle, chutneys / dips, breads, Gingerbread loaf, Gingersnap cookies, Ale, and Ginger and Caramel Sauce, the list of using this ingredient is as versatile as its benefits.
Beat Ailments
If you are suffering from extreme cough and congestion you can try this simple home remedy using ginger. Mix ½ tsp ginger juice + 1 tsp organic honey + 5 black pepper (crushed) and consume. This works for both children and adults. If you are feeling bloated or low boil one-inch ginger in two cups of water and boil it, drink this with an empty stomach. Ginger should always be fresh and organic since it helps with digestion while giving good and immediate results.
Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant says, “the humble ginger adds a refreshing peppery and sweet flavor and a robust woody sweet aroma to the dishes you prepare, but we must also remember that it is indeed a powerhouse of nutrition and is very well-known for its numerous health benefits and is therefore used for medicinal purposes. Due to the presence of Gingerol, ginger is a strong immunity booster thus making it an essential ingredient in various Ayurvedic medicines, since ages. Ginger has anti-bacterial and anti-inflammatory properties, which help in the treatment of various diseases and ailments, and also significantly helps fight various infections.”
Here is a recipe for you to try.
Ginger Turmeric and Coconut Soup (courtesy Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant)
Preparation Time: 05 minutes
Cooking Time: 10 to 15 minutes
Serves: 4
Ingredients
- Fresh Ginger juice ¼ cup
- Fresh Ginger paste, smooth 1 tbsp
- Turmeric, ground/ fresh turmeric, sliced 1 tsp. / 6 cm
- Coconut Milk, freshly extracted 1 ½ cups
- Coconut Cream ½ cup
- Clear vegetable stock 4 cups
- Salt to taste
- Black peppercorn, lightly toasted and freshly ground ¼ tsp
For the Sprinkling
- Black peppercorn, lightly toasted and freshly ground ¼ tsp
For the Tempering
- Extra Virgin Olive Oil 1 tbsp
- Dried whole red chilies 2 nos.
- Fresh Ginger juice 1 tbsp
Method
- In a heavy bottomed non-stick pan add all the ingredients Ginger Juice, Ginger paste, Turmeric, Coconut Milk, Coconut Cream and vegetable stock.
- Simmer for 10 minutes. Add salt and pepper to taste.
- Serve in soup bowls.
- Heat the coconut oil; add chilies and juice, drizzle over the soup.
- Sprinkle a little more pepper. Serve very hot.
Chef Tips
- For fresh ginger juice, peel wash and puree ginger add a little water, strain through a muslin cloth and use. Do not discard the pulp that is left after extracting juice. You may sauté and add to the soul.
- You may also add fresh curry leaves in the tempering.
- Do not boil the soup, only simmer to avoid the coconut milk from curdling.
- You may add lemongrass to the soup to enhance its flavor.
- Use a Heavy bottomed non-stick pan in order to avoid the soup from burning and sticking to the pan.
Check out the last immunity booster we highlighted on SEEMA, the Scintillating Spinach
