A mainstay in Indian curries, chai, and spice blends, dried ginger is a very popular ingredient in Ayurveda. The peppery powder comes from ginger root—the twisty rhizome of a flowering plant—and is used widely in Ayurvedic teas, tinctures, herbal formulas, and more.
What is ginger good for?
Ginger is a warming spice that offers a bounty of benefits for the body. Because it is heating and pungent in taste, it helps balance both Vata dosha and Kapha dosha and increases Pitta dosha. Ginger is also useful in aiding digestion, enhancing appetite, and pacifying stomach disorders. As a digestive tonic, Ayurvedic experts recommend eating a bit of fresh ginger pickle with a sprinkle of salt and a splash of fresh lemon juice before meals.
In addition to its digestive benefits, ginger helps in maintaining joint health and supports respiratory health. Ginger tea is a great choice on days when you have seasonal sniffles.
Cooking with ginger in Ayurveda
In the kitchen, dried ginger imparts zest to vegetable and lentil dishes, among others. Sprinkle it in with other powdered spices while cooking, or sauté it in ghee and add to dishes. Dried ginger combines well with a multitude of Ayurvedic spices, such as turmeric, cayenne, cumin, coriander, fennel, and cinnamon. Note: ginger has a very concentrated, spicy flavor; a little goes a long way!
Ginger is also used extensively in baking and in desserts, along with other spices such as cinnamon or nutmeg.
Learn more about the benefits of Ayurvedic spices.
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