Madhumati Tyagi
Ginger/Ayurvedic “Shunthi” or “ardrakam” is a perennial plant growing up to 1.5 m, mainly in Bharat, China, Nepal and now in different countries as well. The most used part is the aboveground rhizome and incorrectly referred to as the root. In Ayurveda as a “universal medicine”, ginger is used as a medicine and Satvik spice in both fresh (Adrak) and dried (Shunthi) form. It is suitable for all three doshic constitutions of vata, pitta and kapha.
In terms of the Ayurvedic properties of food, which in the normal diet affect the balance of our dosha constitution, ginger is hot, sweet, dry, spicy (pungent), oily and heavy. It therefore reduces vata and kapha and increases pitta if taken in larger amount.
Dried ginger certainly has a greater dryness, but also greater bitterness than fresh that is it heats up the body more significantly, and is therefore more suitable for the constitution of kapha, when it alleviates cold and moist nature. And fresh is more suitable for vata and pitta. It is the perfect antidote for chill and damp. It is diaphoretic—induces sweating. Due to its warming effects, it is not recommended for inflammatory diseases, ulcers and high fever.
Ginger is considered one of the “sweet spices” like cardamom, cinnamon, cloves, nutmeg, and anise. Ginger is used in recipes all over the world, in many unique and versatile ways. In the West, ginger is often made into candy, gingerbread and cookies. However, in the East, its use appears frequently in savory dishes as well. In Bharatiya cuisine, ginger, garlic, and onion form tri-root, a common spice combination, usually ginger is ground with garlic into a paste and then sautéed because it is aromatic—uplifting scent.
Not only does ginger stir up the digestive fire (agni), but it also whets the appetite, improves assimilation and transportation of nutrients to targeted body tissues, and clears the microcirculatory channels of the body. Just avoid using ginger in case of hyperacidity, during any form of hemorrhage (including menstruation), vertigo, and chronic skin disease. Other than in these situations, ginger is an excellent spice that can be used daily.
What are the Ayurvedic benefits of ginger?
In addition to great taste and flavor to your food, ginger provides a range of health benefits and, supports your well-being. It is an entire medicine chest in itself. If you can eat raw ginger, a good way to take it is to dip two or three thin slices of ginger in a little salt and limejuice and have them before a main meal. If not, because of its pungent taste, you can add some thin slices or paste, to you carrot or lentil salads.
Boosts Digestion:
First, it is sialagogue—increases the secretion of saliva, harmonizes the digestive system for indigestion, nausea and then significantly increases the digestive fire (Agni) to help break down and assimilate nutrients with more ease and thus stimulates the appetite.
Secondly, it supports the process of digestion (, detoxification, and thus reduces bloating by clearing the microcirculatory channels to facilitate better absorption of nutrients and better elimination of wastes. It benefits gastrointestinal motility ― the rate at which food exits the stomach and the food does not linger long in the gut. It works as a stimulant—gets circulation flowing. An Ayurvedic sutra (verse) that says that everyone should eat fresh ginger just before lunch and dinner to enhance digestion. You can also use ginger capsules.
Nausea Relief: Ginger is antiemetic—helps with nausea. By encouraging stomach emptying ginger can relieve the discomforts of nausea due to: 1) Post-treatment nausea or seasickness with patients receiving chemo for cancer. 2) Eases “morning sickness,” airsickness, and other nausea associated with pregnancy. 3) Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. It is carminative—relieves flatulence. 4) Ginger contains antioxidants that help manage free radicals, which damage cells when their numbers grow too high.
Fights Germs: Fresh ginger help your body ward off germs that are good for the growth of bacteria like E.coli and shigella, and viruses like RSV.
Keeps Your Mouth Healthy: Ginger’s antibacterial powerdestroy oral bacteria from growing that can cause periodontal disease, a serious gum infection. It is an expectorant—helps clear mucus.
Soothes Sore Muscles: Ginger pacifies soreness over time. It is a nervine—soothes fragile nerves
Eases Arthritis Symptoms: Ginger’s anti-inflammatory property reduces swelling in case of rheumatoid arthritis and osteoarthritis. You get relief from pain and swelling by taking ginger by mouth or by using a ginger bandage or patch on your skin. Ginger certainly promotes joint health.
Curbs Cancer Growth: The bioactive molecules in ginger slow down the growth of some cancers like colorectal, gastric, ovarian, liver, skin, breast, and prostate cancer.
Lowers Blood Sugar: A recent study suggested that ginger help your body use insulin better.
Eases Period Pains: Ginger powder help in menstrual cramps. Take 1,500 milligrams of ginger powder once a day for 3 days during their cycle to feel less pain. It is an analgesic—reduces the sensation of pain.
Lowers Cholesterol: A daily dose of ginger helps you battle your “bad” or LD. cholesterol levels. In a recent study, taking 5 grams of ginger a day for 3 months lowered people’s LDL cholesterol an average of 30 points.
Protects Against Disease: Ginger is loaded with antioxidants, and compounds that prevent stress and damage to your body’s DNA. They help your body fight off chronic diseases like high blood pressure, heart disease, purifies the blood, circulatory system, jaundice, hives, stimulates the nervous system, increases the transmission of nerve impulses and relieves pain, and diseases of the lungs, plus promotes healthy aging. Due to its bitterness (tikta) and oiliness (Snigdha), it helps with asthma and respiratory problems. It also acts as an aphrodisiac (stimulates sexual desire).
It is an excellent remedy for diseases caused by an excess of vata dosha.
Ginger whether fresh, dry grounded, or candied, is loaded with healthy goodness and acts as an anti-inflammatory. When are feeling a bit under the weather, try ginger tea, carrot ginger soup and any spicy ginger sautéed recipes as your sick day meals and drinks, they will get you back in working order in no time.
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