Fresh ginger is a warming, pungent spice and a keystone ingredient, of Asian cookery. Stem is a more exact description than root, as the part we eat. Ginger keeps many of its healing properties when dried.

Key health benefits

* Helps prevent nausea
* Relieves indigestion and flatulence
* Discourages blood clots
* Stimulates circulation and combats colds and coughs
* May relieve rheumatism

Nutritional values
per 25g piece fresh ginger
Kilocalories..........10
Kjoules................40

The amount of fresh and dried ginger used in cookery is sufficient for beneficial effects to health. Only 1gram of dried ginger, or a small piece of fresh, or preserved stem ginger is needed for travel sickness. For rheumatism, try eating 50 grams of cooked, or 5 grams raw fresh ginger a day for at least 3 months. Excess ginger may cause itchiness in the bladder opening. If this occurs, eat less.

Gingers scent and "bite" give a spicy warmth to curries, stir-fries, many Chinese fish recipes, and a wealth of cold-weather warmers, such as steamed puddings, ginger cake and hot whisky toddies.
Ginger goes well with some fruits, most famously melon, but also pears, bananas and peaches.
It is also delicious with ice cream.