Ginger - The divine miracle cure

Ginger - The divine miracle cure

The wonderful medicinal herbal treasure from India, Ayurveda, values ​​ginger as the most valuable herb with excellent medicinal properties. Ginger (Zingiber officinale) known as Gingembre in French, Ginger in German Zanzabil in Arabic and Persian texts and fresh variety known as Ardhrakam in Sanskrit or Adrakh in common Indian texts, is grown on a large scale in many parts of India in the warm humid regions, mainly in Madras, Cochin & Travancore and slightly less in Bengal & Punjab. The dried rhizomes of ginger are known as Shunthi or Maha-oushdham in Sanskrit and as Sonth in Hindi texts. In all Ayurvedic texts, ginger & dried ginger is considered a miracle cure because it has excellent medicinal values. The scraped and dried rhizomes as well as the green ones are used in many Ayurvedic remedies.

Ginger contains an oleo-resin gingerine and an essential oil gingerol and acts internally as an aromatic, digestive, stimulating agent for the gastrointestinal tract, stomach, sialagogue and digestive tract. Ginger also acts as a local stimulant and rubefacient when applied topically. According to Ayurveda, dried varieties of ginger are ushna-veeryam (hot potency), laghu-snigdha-gunam (mild & oily), katu-rasam (spicy taste), madhur-vipakam (sweet aftereffect) and fresh varieties ushna-veeryam, guru-ruksha-teekshan-gunam (heavy, dry and hot property), katu-vipakam (sharp aftereffect) and is valuable as a suppressant and remedy for damaged Kapha (phlegm) & Vatta (air) disorders. Ginger stimulates the nerves, cardiovascular system and is useful in all Vatta diseases and in hepato-splenomegaly and other liver diseases, biliary diseases, jaundice, edema, abdominal diseases, flatulence, loss of appetite, constipation and as a liver regulator, digestive, tonic and also as an anti-inflammatory agent. Ayurveda considers ginger to be the quintessential hot herb as it does not have the concentrated, irritating spiciness of chillies which can sometimes be too strong, but it is irritating enough to challenge & awaken the muscles & blood vessels. It also challenges the internal organs, particularly the digestive system, where ginger is said to awaken the agni, or metabolic fire. Symptoms of low agni include poor digestion, poor absorption, poor circulation, bloating, constipation, poor resistance, cold and flu proneness, congestion, body odor, and obesity (all the latter because there is not enough fire to balance the water). All of these problems are exactly the ones that ginger treats.

An age-old recipe of potentized ginger, peeled and shade-dried, is finely pulverized and later macerated with fresh ginger juice and similarly processed for seven consecutive days and dried under optimal conditions, ground and filtered through a muslin cloth to make it fiber-free. The magical effect of this recipe for all common ailments like cough, cold, dyspepsia, flatulence, vomiting, stomach pain & cramps, constipation, fever, indigestion, sore throat, asthma, hoarseness & loss of voice, diarrhea, nausea, loss of appetite, hemorrhoids, chronic rheumatism & arthritis, headache, toothache, fainting, futility and whatnot not, ideally sees GINGER as a MIRACLE HELP. Aromatic and pleasantly spicy, ginger can be used regularly for prophylactic treatment or as a safeguard against all of the complaints mentioned. Ginger was referred to as Maha-aushidhi (a great medicine) in its ancient references and was used as a digestive and anti-fermentant medicine. Ginger is valued for its taste, spiciness, aroma and medicinal value. Even Greek physicians such as Galen, Aviceena, Pomose, etc. used ginger in various forms to correct the imbalance of the body's morbid functions, the paralysis caused by phlegmatic imbalances, the treatment of gout and gouty arthritis and even as an aphrodisiac. The energy value of ginger was rated at 67. Also useful for taste & appetite as a seasoning spice for all kinds of foods and can be added to tea.

Using ginger as a regular spice reduces the risk of indigestion, flatulence, dyspepsia, hyperacidity, etc. caused by heavy consumption of non-vegetarian and fried fatty foods. Ginger strained after boiling with water and adding fresh lemon juice and a pinch of rock salt can also be used as an appetite stimulant when taken shortly before meals. This recipe cleanses the tongue and throat, increases appetite and creates a pleasant feeling. Ginger mixed with honey and hot water can also be used as an excellent remedy for non-specific coughs and colds. Ginger boiled in water with fennel seeds and mixed with honey is an excellent diaphoretic mixture that increases sweating to reduce fever in influenza. It also has an expectorant effect in bronchitis, asthma, whooping cough and phthisis. Ginger in paste form with a little water can also be used locally as a pain reliever for headaches and toothaches. Half a teaspoon of ginger with honey and half-boiled egg, administered once a day at night for a month, strengthens the sexually stimulating centers and helps with impotence, premature ejaculation and spermatorrhea. The similar recipe of ginger with boiled milk also helps to cure female frigidity.

In short, with ginger you can also create wonderful multi-purpose recipes for a wonderful cure for all ailments. For regular use, the Vedic texts suggest a dose of 1/2 to 2 grams of dried ginger powder with honey two to three times daily. Imagine that most Ayurvedic remedies contain ginger in one form or another as an effective part of the complex herbal formulas. Citing the divine miracle healing properties of ginger, it is even said that ginger alone can make even the illiterate person a successful doctor.