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What? Ginger has been valued for thousands of years for its medicinal and culinary properties, particularly in ancient Chinese, Indian, and Greek civilizations. The Mahabharata, a 4th century BC Indian Sanskrit epic, even describes a stewed meat dish that uses ginger as an ingredient. In Ayurvedic medicine, ginger is considered a key plant. Eventually, ginger was exported to the Roman Empire and became widely traded in Europe by Arab traders. It was also used as an ingredient in sweets. Ginger is one of the most flexible food ingredients today. It can be eaten fresh or dried, steeped as a tea, or grated into your vegetable juice. The dried root is the source for tinctures and supplements, and is also transformed into ginger oil, an energizing and uplifting oil with a wide range of uses.

Why? The extract of ginger is often used in traditional medicine to reduce inflammation. Research has now proven that its anti-inflammatory properties can be attributed to the presence of a substance named Zingibain. When used topically, ginger can help relieve aches and pain, as well as promote normal blood circulation. Aromatherapists also value ginger roots soothing and warming qualities to help address digestive problems. In fact, this is one of ginger roots most popular uses, which is relieving any kind of digestive upset, such as nausea, indigestion, diarrhea, gas, and even morning sickness.