WHETHER its crystalised ginger, ginger beer or ginger bread, the zingy root is one of those things you either love or hate.
For those who love it, ginger is one of the most versatile cooking ingredients to keep in the pantry, easily used in sweet or savoury dishes to add a kick of flavour.
Originating from south-east Asia, ginger is now available throughout the world and can be bought fresh, dried, oiled or powdered and used in many different ways.
Originally, the root was used in Asian, Arabic and Indian cultures as an herbal medicine and to aid with digestion.
Ginger has also been used to relieve nausea and motion sickness in either tablet forms or as a cup of ginger tea before travelling.
Ginger tea has also been used to ease headaches and sore throats and to help with inflammation, swelling and pain.
But ginger has also been known to interact with some prescription medications, and it is advised to take no more than four grams of ginger in a single day.
It’s always best to chat with your doctor before beginning any new herbal medicines.
