“Fresh ginger is as fundamental to the Asian kitchen as onion is to European cuisine.” — Molly O’Neill
Ginger, like Rice, was an ancient Tamil time traveler around the Pacific Rim. Ginger, which grows underground and has beautiful red and yellow flowers above ground, is one of the most important foods in Asian kitchens. And it is healthy, too!
There are more than 400 compounds or phytochemicals in the Ginger rhyzome. Not all the potential benefits of the plant have yet been isolated or discovered. Scientists and medical researchers continue their investigations. These results are unfortunately sometimes neglected by the medical profession in North America.
Since some of the chemical and pharmaceutical properties of Ginger change in the dry form from the fresh form, persons taking Gingermay benefit from consuming it in various forms and combinations. Continue reading →