Turmeric and ginger have been formally validated in scientific studies as being anti-inflammatory spices. Many people use the powdered form of turmeric in cooking, especially as part of Indian curries. Ginger is also available in powder form and it is often used in Chinese, Thai and Korean dishes. Ginger and turmeric belong to the Zingiberacaea family, but have different tastes and health properties.
Livestrong.com has this to say about ginger, turmeric and the combination.
“Ginger is an herb. The rhizome, or root, is used as a spice and can be used fresh, dried, in a juice or as an oil. Besides being a spice for many food dishes, ginger also has many medicinal qualities and uses.
According to the National Institute of Health, fresh ginger is used to treat bacterial dysentery, malaria, snake bites and rheumatism. Ginger juice can be used to treat burns and the oil can be applied topically to treat pain. A chemical compound found in ginger also is used to make laxatives. It has an aromatic smell and also is used to fragrance soaps and lotions.”
“According to the National Institute of Health, turmeric is a plant and a well-known spice used in traditional curry dishes. The turmeric root is where the medicinal properties lie, and it is widely used to make a variety of medicine. It has been used to treat heartburn, gas, jaundice, headaches, fibromyalgia, menstrual problems and even cancer. Curcumin is a chemical found in turmeric that works as a natural anti-inflammatory in your body.”
“Numerous studies over the past few years have looked at the use of both ginger and turmeric together and their findings have shown promise. In a 2010 study published in “Inflammation,” it showed that both ginger and turmeric have anti-inflammatory properties that may prove beneficial against the onset and progression of rheumatoid arthritis. Another study published in 2011 in the “American Journal of Chinese Medicine” showed that ginger and turmeric provide protection against inflammation and may be natural agents in fighting degenerative diseases.”
Get the details in the full article at http://www.livestrong.com/article/474159-are-ginger-and-turmeric-together-beneficial/.
One way to use turmeric and ginger is to buy fresh turmeric and ginger roots and use them to make a tea. You can get fresh turmeric at most Indian markets, and it is available sometimes at the Meijer on Sawmill Road. Yellow turmeric is typically $2.50 to $2.99 a pound, and a pound is a lot of turmeric. It is suggested you buy a few ounces at a time. Store the excess in the refrigerator in a container.
Ginger is cheaper at Chinese or Indian markets, and it has been available at Meijer. Kroger and Giant Eagle have prices up to $3.99 for ginger and rarely if ever have fresh turmeric root. Prices at the ethnic markets are usually between $1.99 to $2.49 a pound for ginger. A pound is a lot of ginger. You can store ginger in a container, but watch that it doesn’t mold. If you are going to use it soon, you can store ginger in the open air.
When turmeric is combined with ginger root in a tea, it provides a powerful combination of antioxidant and anti-inflammatory properties. However, it is hard to duplicate a precise strength for the tea when using fresh roots. These roots vary in size and freshness.
One source suggested that 6 parts of fresh ginger equals 1 part of dried ginger. Since turmeric and ginger are from the same family, assume the 6:1 ratio if using fresh ginger or turmeric versus ginger powder and turmeric powder.
This is a recipe that you can use as a starting point and then modify to your liking.
1 gallon of water in a large cooking pot heated to near boiling.
½ cup of chopped ginger. A food processor works fine or use a knife.
½ cup of chopped turmeric. A food processor works fine of use a knife.
1 tablespoon of coriander seeds.
1 tablespoon of fennel seeds.
Coriander and fennel are used to combat the drying and heating effects of turmeric. If you are using turmeric powder and ginger powder, you can make tea by the cup, glass or in a larger volume. For a glass of tea, start with 1/4 teaspoon of ginger powder, 1/4 teaspoon of turmeric powder, 1 1/2 teaspoons each of ground coriander seeds and fennel seeds. Steep the tea in about 12 ounces of nearly boiling water and then it is ready to drink.
For those seeking additional tonic properties, you can get Shao Wu Chih at Chinese markets. Lee’s Market on High Street has the best price at about $4.99 per bottle. This is a powerful herbal preparation. It is suggested to use ½ cup of Shao Wu Chih to 1 quart of the Ginger Turmeric tea.
The American tendency is “more is always better” for herbal preparations. That is not the case with many substances, and especially with ginger turmeric tea. 6 ounces of ginger turmeric tea per day is suggested to start. The suggestion for the ginger turmeric tea with Shao Wu Chih added is 4 ounces per day.
Vaidya Mishra is an Ayurvedic expert in the use of herbs. The attached video talks about how to cook with turmeric and discusses the quantity of tea to use. Don’t overdo the amount of tea as you work out the best amount for your health benefits.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. The purpose of this article is to inform the reader such that health can be maintained or improved.