This underground root, intense and fresh, can be consumed fresh, as a juice, grounded or in powder. Having a powerful flavour ginger is usually consumed in small doses that can also help reduce the amount of sodium used to bring flavour, being a healthier alternative. The root has a high presence of antioxidant compounds that improve the look and health of hair and complexion.
And, for a Ayurvedic, cleansing and delicious ginger recipe follow our suggestion of Ginger Coconut Chutney in a recipe by Stacey @Sadvidya.pt
Ginger Coconut Chutney
1 cup unsweetened dried shredded coconut
1 – 2 cups lukewarm water (start with 1 cup for right consistency)
1\4 cup toasted chana dahl (chickpeas)
1 tsp finely chopped ginger
1\2 – 1 red/green chilli (according to taste and strength of chilli)
3 sprigs fresh coriander
1\4 tsp tamarind paste
1 tsp sugar/jaggery
1\2 tsp salt
Place in a blender/grinder the coconut, chana dahl, ginger, chilli, jaggery, salt & tamarind paste. Wash the coriander leaves and remove the thicker stems. Add this to the blender, add 1 cup of water and puree until you have a thick paste, adding more water until you have the desired consistency. The texture should be a bit coarse. Taste for seasoning, adding more salt, sweet, tamarind or chilli, as needed.