Friday, 4 November 2016

Jeevani - Dry Ginger and its uses.

(From Jeevani, Ayurveda for Women' by Dr. P.L.T. Girija)

Dry Ginger
Ginger is probably the most common spice in the Indian kitchen. It is used in two forms, wet / raw and dry. Of the two, raw ginger is more commonly used in cooking. 

Dry ginger is a valuable medicinal substance. It can be said that dry ginger is one of the most important medicinal herbs in Ayurveda. Therefore, it is also called vishvabheshajam, meaning universal medicine, a medicine for all diseases. There is even a proverb (in both Tamil and Malayalam): ‘There is no kashayam (a medicinal decoction) without sukku (dry ginger)’.

Dry ginger is pungent in taste, hot in efficacy and is unctuous (fatty). It reduces Kapha and Vata in the body. It is a good medicine in the treatment of swellings, distaste for food, stomach / digestive
problems, respiratory problems, elephantiasis, ama (undigested residue of food) and heart disease.
Water boiled with dry ginger and taken warm is a good medicine for heart disease caused by Vata.

Dry ginger is used in digestive problems such as stomach pain, diarrhoea, bloatedness of stomach and lack of appetite. At times a warm paste of dry ginger on the forehead provides relief from
headaches. For toothaches dry ginger ground with salt and camphor is applied inside the cavity; for swellings dry ginger is ground and applied warm.

All these remedies are commonly practiced by our people.

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