Ginger root (Rhizoma Zingiberis) is a perennial plant from the ginger family (Zingiberaceae). Picked and prepared in the Altai Territory.
It contains essential oils (major components: zingiberene, starch, gingerol, camphene, linalool, gingerin, phellandrene, bisabolen, borneol, citral, cineole, sugar and fat), as well as vitamins (C, B1, B2, A) and micro- macronutrients (zinc, sodium, potassium, iron, magnesium salts, phosphorous, calcium), amino acids (valine, leucine, methionine, threonine, tryptophan and phenylalanine).
Since ancient times ginger root is used in South Asian cuisine as a spice and also a medical supplement. It has anti-inflammatory, antispasmodic, analgesic, resolving, carminative, diaphoretic, warming and tonic effect. Ginger root increases immunity and sexual potency. Very useful for the prevention and treatment of colds and congestive phenomenon in the lungs.
As a general tonic and stimulant it can be taken as herbal tea - after a quick infusion or filled with boiled water and brewed in a thermos. The proportion depends on personal preference. On first acquaintance take 3-5 g per 500 ml of water (at overdose you can feel a little stinging of mucous membranes). As a preventive remedy against colds it can also be taken with honey and lemon. The well-done drink has a bright, spicy-floral flavour and pleasant spicy taste.
Ginger is contraindicated at exacerbation of gastrointestinal and skin diseases, gallstones, heart disease, high blood pressure and during pregnancy.
