Ancient medical records indicate that ginger was used in teas, baths, and chest compresses, and texts dating as far back as ancient China and India suggest ginger for healthy digestion. By the 14th century, it rivaled pepper in popularity, and when the plague hit, ginger, with its antiseptic properties and sulfur content, was considered by some a worthy antidote. To substitute ground ginger for fresh, use 1 /2 teaspoon ground for each tablespoon fresh called for in a recipe. Ground ginger is an essential spice for gingerbread and is also good in biscuits, preserves, chutneys, marmalades and a variety of desserts. Try it in pickles and with pork, chicken and beef. Add it to pumpkin or apple pie, cookies, carrot and sweet potatoes dishes.

 

Read my blog post All About Ginger to get inspiration on how to use this treasured spice in the kitchen and in the medicine cabinet.