This most wonderful product in the world sometimes appears in stores. But many people do not notice him, since they do not know anything about him. This is a delicious root of ginger. What is it good?.

I want to share my personal experience of using this magnificent root, widely used in Oriental cuisine and medicine.

Most of all I like fresh ginger, which has a special taste and pleasant aroma. In tsarist Russia, ginger was very popular with cooks. It was used in the preparation of second courses. In my opinion, it is close to garlic for its beneficial properties, increases immunity and kills harmful microbes. But unlike garlic, has a pleasant smell. The composition of the root of ginger includes numerous useful amino acids, trace elements, as well as essential oils (about 3%).

Ginger is widely used in India. Practically in all dishes in combination with other spices. Crossing India from north to south, I was convinced of the need for local food, however, in small numbers. It is very sharp and unfamiliar to the European stomach. But it helps to overcome heat and dirt, and also copes with a large number of different bacteria and microorganisms. Ginger is a good bactericide.

The Japanese in their famous fish cuisine, especially when making sushi, also use ginger. This is a mandatory seasoning for raw fish dishes. The Japanese believe that ginger has a strong anthelmintic effect. Parasites in marine fish are much smaller than in river fish, but ginger is an additional protection when eating sushi.

Ginger stimulates digestion and helps to get rid of toxins that can get into the digestive system. According to Ayur-Veda (an ancient Indian medical prescription) for this it is necessary to eat a teaspoon of grated fresh ginger root with lemon juice before dinner, a little all of it.

Once, during a business trip to Moscow, I caught a bad cold. Runny nose and fever. After the tea from ginger lifted me to my feet, I fell in love with it. And now, if I get a fresh root of ginger, I definitely buy it.

You can use it in your home kitchen by grinding and brewing with currant leaves and black tea in a thermos. You can cut it into pieces, fry in butter (as in India) and add to the second course, and sometimes in the first. Very tasty, healthy and fragrant.

This root is part of the Tibetan medicinal tea. There are 8 components in tea. I prepared it several times and I personally became convinced of the strength and properties. It very well helps with colds, acute respiratory infections, tonsillitis.

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