Tea with ginger – more and more this fragrant drink is gaining its fans. For those who have already tried ginger tea or consider themselves to be its fan, information for consideration. For those who have heard, but are still afraid to conduct a “trial experiment” – some useful tips, recipes, videos. Do not be afraid to try! An unattractive-looking spine can do a lot.
The main component of tea with ginger … ginger is a spice native to South Asia. Nowadays there are no wild plants even in the “historical homeland”. Ginger was cultivated and cultivated in India, China, Indonesia, Africa and Australia.
The "white burning root" was first mentioned in ancient Indian treatises. Researchers argue that because of the great love for the “gingerbread treat”, its medicinal properties, phytoaromats, densely populated India and China have escaped the disastrous medieval plague epidemics.
Monastic annals testify that Germany and France recognized ginger in the 9th, and in the 10th century the British already entered data on its medicinal merits in the English-Saxon reference book on medicine. Later, supplementing the information, the effect of soothing ginger tea with hysteria was even described.
In 13th century England, the cost of 1 pound of ginger was equal to the price of a ram. In the XIII – XIV centuries. the spice was brought to Africa, and in the 16th century it “mastered” America and the West Indies, becoming an export culture.
The big fan of ginger was the English Queen Elizabeth I. With her light hand in Europe, a gingerbread man-woman “saw the light”. And in London Gingerstreet appeared – Ginger Street.
Taste, Aroma, Composition
Ginger taste – fresh, peppery, pronounced, with a long finish. The aroma is sweetish. Getting along with many products. Ginger is added to green and black teas, brewed with spices and herbs. In ginger broth, the white root is complemented by honey, rose hips, citrus zest, apples, spices.
For Indian yogis and Tibetan monks during meditation, ginger tea is the only permitted “material” cleansing of the soul and body.
It has long been known about the warming effect of ginger. According to Ayurvedic principles, such tea awakens the hot yang energy in us. In the cold season with low immunity, colds, sore throats, coughs – an excellent way to prevent and a folk remedy. It is better to use a fresh root, which is quickly brewed, otherwise, having given all the spiciness, it will make the tea bitter.
The root contains vitamins A, C, E, group B, essential oils. A number of amino acids with abstruse names, but useful properties. Trace elements. Ginger contains natural antioxidants and substances similar to natural antibiotics.