Ginger is one of the most important spices in Ayurveda. In Sanskrit a name for ginger is Vishabhesaj which means “universally beneficial”. Its taste (rasa) is hot. Its effect after digesting (vipaka) is sweet, so while deceasing Kapha and Vata, it does not elevate Pitta too much.
It aids digestion, enhancing appetite, pacifying stomach disorders and maintaining joint and respiratory health.
Dried ginger imparts zest to vegetable and lentil dishes. Add with other spices during cooking, or sauté in ghee and add to dishes. It has a very concentrated flavour and a little goes a long way. It is used extensively in baking and in desserts in combination with other spices such as cinnamon or nutmeg. Ginger combines well with a multitude of ayurvedic spices, such as turmeric, cayenne, cumin, coriander, fennel and cinnamon.