The first real cold has hit and I am putting ginger in my tea for that extra wall-tightening glow in the stomach.
Grated fresh ginger, brewed with some ceylon leaves and milk: a lovely way to warm up a morning, or a wintery mood-dip in the afternoon.
Hot, delicious, an ancient root of suffusive goodness and fiery health, ginger (zingiber officinale) has long been very popular here in Asia for various ailments and health conditions – it is practically a medicine. You might even say that there has been an actual ‘shoga boom’ in Japan recently: while pickled red ginger has always been a condiment for sushi, and fresh ginger often served with grilled pork, currently, a lot of shoga sweets, beverages and various other powders and medicines have been hitting the market here: the rhizome is seen as something of a cure-all –…
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