Ginger in cuisine and medical significance
Ginger is considered as the universal medicaine. A good digestive aid, it thins the blood, lowers blood cholestorel, cleanses the throat and tongue and reduces fever. Also good as a tonic, for colds, cough, asthma and relieves nausea. Good for the lungs, stomach, spleen and neurological diseases. In ancient times, raw ginger was used as a breath sweetener, an aid to digestion, a cure for toothache and bleeding gums and as a strengthening agent for loose teeth and week eyes.
Things that you can do with gingers to make medicine:
1. Joint pain, rheumatic pain: A paste of dried ginger and asafoetida in milk is applied on the affected are. The area is then exposed to the sum for warmth.
2. Dyspepsia, nausea, indigestion, jaundice, morning sickness and oiles: Equal quantities of ginger juice, lemon juice, pudina juice and honey, to be taken frequently.
3. Indigestion: Grind 1 spoon each saunf, dried ginger and cloves into a fine powder. Add honey to make a thick paste and take 1 spoon afer each meal.
4. Loss of appetite, stomachache: 1 inch piece of dried ginger is boiled in 2 cups water. After mixing it with milk and sugar, take it frequently like tea.
5. Earache: A few drop of ginger juice can be used as eardrops.
6. Toothache and gum inflammation: Apply ginger paste and salt on gums.
7. Cold and cough: prepare a tea of 1/2 spoon each ginger paste, cloves and cinnamom powder. Add honey and drink. Juice of ginger should be taken with honey 2-3 times daily for the persistent cough.
8. Boils: Apply a paste of ginger powder and turmeric (1:1) on boils.
9. Facial wrinkles and premature graying: Soak shredded ginger in honey. Eat a sponnful every morning.
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