Ginger is an amazing root that deserves all the attention it can get. Be it fresh or ginger powder, both are popular in African, Indian and Asian cuisine. It’s consumption is however not limited to these regions, ginger has a growing popularity across the world. Ginger powder is not only an awesome spice, it equally has plenty health benefits. In my home, ginger is part of the first aid box. We use it against cold, cough and it is my go-to remedy for indigestion. In winter, I stock up my kitchen with lots of ginger and consume it in everywhere possible. In making puff puff, in teas, in food and baking. For a cough, I mix up ginger and honey in hot water and drink, most times it is very soothing, just an ultimate comfort drink!
Some health benefits of Ginger:
- It helps remove toxins and boost our immune system. This explains why ginger is the main ingredient in most body detox recipes.
- Ginger is a powerful antibiotic when combined with honey, ginger helps in fighting common flu
- Ginger is said to lower blood sugar levels and improve various heart disease risk factors in patients with type 2 diabetes.
- It can also be a great help against nausea and indigestion.
Ways of preservation:
You can cut ginger into chunks, separate into little plastics and freeze.
The method I grew up with is drying. You can dry up your ginger and ground to make a powder out of it. The benefits of using ginger powder instead of fresh ginger do not change. Ginger powder is as nutritive as the fresh version.
This is how I make my ginger powder:
- Wash ginger roots thoroughly in cold water
- Cut into small pieces(the smaller the better for easy drying)
- Dry ginger for 3 to 4 days if you are in the tropics where you can benefit from the sunshine.
- Alternatively dry in an oven. Heat oven to 100 degrees Celsius, put in ginger and let it dry up. This should be between 4 to 6 hours.
- Blend to get the powder. Store your ginger powder in an air tight container.