Ginger infusion warms the whole body, it also has antibacterial, antiprotozoal, anti-parasitic and anti-viral effects. In folk medicine, the ginger infusion has been used for centuries as a nauseating and vomiting agent. Interestingly, the ginger infusion can be brewed from both fresh ginger rhizome and powdered ginger sold as a spice.
Ginger infusion - properties
In short, ginger has antibacterial, antiemetic and antiviral effects. However, you do not need to consume it raw to fully enjoy its health benefits. You can prepare a ginger infusion by adding various ingredients to it that will affect the taste, aroma and nutritional properties of the drink.
Ginger, also in the form of an infusion, stimulates digestion, increases appetite, relieves abdominal pain, bloating and constipation. It also works great as a remedy for nausea and vomiting, thanks to its content of gingerols and shogaol. The same substances are also responsible for the anti-inflammatory and analgesic effects of ginger and, by analogy, ginger infusion.
Ginger infusion warms up, stimulates blood circulation, including blood flow through the genitals. No wonder then that ginger infusion is used as an aphrodisiac. In addition, it supports slimming, and thanks to the improvement of blood circulation - also the work of the brain. Regular drinking of a ginger infusion significantly improves concentration.
Ginger infusion - who is it recommended for?
Ginger infusion is a good idea for migraines. Ginger regularly relieves nausea occurring in attacks of migraines and reduces the number of seizures. It is also recommended for women with painful periods, relieves the symptoms of the menstrual syndrome. Ginger infusion is worth using in people with bad breath - ginger has a disinfecting effect and leaves a fresh smell in the mouth. It also works on a sore throat - both for pain and anti-inflammation.
Ginger infusion - how to prepare? Recipes for ginger infusion
The ginger infusion can be prepared in several ways. Fresh ginger root or powdered ginger can be used to prepare the ginger infusion. However, it should be remembered that such ginger differs in taste. Raw ginger is spicy and fresh, goes well with spices, while the ground is more suitable for serving sweet, in the company of cinnamon or apples. When preparing a ginger infusion, keep in mind that infusion from the grated root will be much more aromatic. In this way, more juice will get into the water than from sliced slices.
Infusion of boiled ginger for pasteurization - a recipe for infusion of fresh root
Ginger root should be skinned. This can be done with a knife or spoon - the skin is scraped from the root. Cut half of the ginger root into slices, the other with a fine mesh grater. In this way, the brew will not be too aromatic. Place the ginger in a saucepan, pour water and bring to a boil. Boil for 15 minutes on low heat. The prepared brew can be strained, poured into jars and pasteurized.
We prepare a drink from 50 ml of the resulting infusion - we add 150-200 ml of water and add honey, juice squeezed from lemon and half an orange, and spices to taste.
Preparation of a ginger infusion with honey and lemon
Pour boiling water over sliced ginger. When the drink cools down (to about 40 degrees Celsius) we add honey, a slice of lemon or lemon juice and a pinch of cinnamon. The temperature of the brew is important if you want to use the health properties of honey - at temperatures above 40 degrees Celsius, honey loses much of its nutritional properties.
Ginger infusion with milk
Add 10 cm of peeled, grated ginger to a litre of water and cook for 15 minutes. Then strain, cool and add to the drink at 40 degrees Celsius add 2 to 4 tablespoons of honey and pour a glass of milk.
Infusion of ginger and lemon for colds
Arrange slices of ginger together with sliced lemon in glasses, then pour hot, but not boiling water. We cover the glasses with plates and let the ginger brew. When the brew cools down, remove the cover, add honey and mix thoroughly.
Ginger infusion with cloves
Slice ginger together with spices, pickling water, bring to a boil and cook for 15 minutes on low heat undercover. Strain the infusion, pour into a bottle and keep it tightly closed.Of course, you can add honey, cinnamon, lemon or orange juice to your taste.
