Posted by: Gerrit Salinas in Latest News on Nov 23, 2009
Ginger, as we know it, is the root of Zingiber officinale and has a long history of medicinal use in Chinese and Ayurvedic medicine, as well as in the culinary arts of Asia. Modern research shows the effectiveness of ginger in relieving the symptoms of indigestion, flatulence, nausea, vomiting, and dizziness, and is particularly good for morning sickness as it has nonnegative effect on the fetus.
As a Dallas healthcare staffing expert I enjoy sharing information that I've learned when speaking to medical professionals. The ginger root is readily available in grocery stores, as in ginger tea, ginger candy, and crystallized ginger (which is great in baked goods like muffins, scones and sweet breads). For soup purposes, the root is used, both to make the broth and in the final preparation. This particular recipe, originally from Gourmet magazine, will fill your home with a wonderful smell and makes enough for two meals. While it takes a bit more prep time and several hours to simmer from start to finish, it is easy enough for a beginning cook and perfect to make on a chilly weekend spent indoors reading by the fire. Please don't be intimidated by the lengthy cooking time. You, your stomach, and your sniffly nose will be amply rewarded.