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GINGER: Super Spices for Spring


Ginger - Ayurveda regards ginger as 'vishwabhesaj' or one that provides universal medicine. It is known as Adrak in Sanskrit and is regarded as one of the most sattvic spices.


It has pungent and sweet taste with a heating potency and pacifies both vata and kapha doshas. Ginger derives its intense flavor from its active compound called gingerol, which is antioxidant, anti-inflammatory, anti-bacterial, anti-viral and anti-disease. It is a profound digestive stimulant or tonic with soothing and protective benefits. It clears phlegm in kapha/vata cough and colds, increases peripheral circulation and clears ama (toxins) from plasma and blood.


Spring Time Use:

Ginger tastes great both in sweet and savory foods. It is the best medicine during cold and flu season. A cup of ginger tea will ease symptoms of colds, respiratory infections and fever as it relieves nasal congestion and stimulates circulation. Add fresh minced ginger while cooking and in blended vegetable and fruit juices during spring season. Dry ginger is a part of the powerful pungent spice blend called trikatu (ginger, black pepper and pippali) that helps stimulate agni or digestive fire.


Dry ginger combined with local raw honey adds to its drying effect and can be used in warm tea and beverages during spring. Click the image above to see a previous video on how you can use ginger during Spring to soothe seasonal allergy symptoms. 

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