Ginger Root is a tropical perennial that grows from an aromatic, tuberous rhizome that is knotty and buff-coloured. The name Ginger is derived from the Sanscrit ‘gringa’ meaning ‘horn’, and ‘vera’ meaning ‘body’, in reference to the shape of the root.
A perennial native to China and India, Ginger Root has been used for centuries in Asian cooking and for it’s medicinal properties with recorded history of use in China dating from the 4th century B.C.
Ginger Root has been used to cure everything from menstrual cramps to food poisoning, and was considered a ‘universal medicine’ by ancient people and it remains a component of more than fifty percent of the traditional herbal remedies.
Ginger is a strong antioxidant and also helps to protect the gastric system by increasing the pH of stomach acid, reducing its acidity, and thereby lowering the rate of gastric secretions and increasing digestive enzyme activity.
Rather than blocking the feelings of nausea in the brain, it acts directly on the stomach and liver to reduce nausea and vomiting and Ginger Root tea brewed from the fresh root has been used in India and China for centuries to aid digestion.