So much effort goes into preparing classical Ayurvedic medicines. Planting the herbs, nurturing the crops, harvesting…… the person in the picture is one of those amazing people helping in the preparation of classical Ayurvedic medicines. Lots of ginger to peel 🙏.
Ginger is very commonly used in Ayurvedic cooking and Ayurvedic medicine preparations. Ayurveda uses dry ginger (Nagara) and fresh ginger (Ardraka). Ginger is useful in indigestion, asthma, nausea and many many more ailments.
Ginger (Zingiber officinales) ayurvedic medicinal properties:
Rasa (taste) – Katu (pungent)
Guna (qualities) – Guru (heavy), Rooksha (dryness), Teekshna (strong, piercing)
Vipaka– Madhura – Undergoes sweet taste conversion after digestion.
Veerya – Ushna – Hot which makes it vata kapha hara (reducing). Well known formulation containing ginger are Trikatu and Vaisvarana churna. Both formulations are good for AMA pachana (digesting AMA/ digestive toxins). Parts used: rhizome.