Plump bits of dried ginger root steep into a strikingly spicy and aromatic caffeine-free brew. We find it especially delicious with fresh lemon and honey, as well as cold brewed. Ginger tea is a great source of Vitamin C and magnesium and has been consumed for centuries to help with stomach cramps, motion sickness, nausea, and respiratory problems, and is often used to relieve stress thanks to its strong, relaxing aroma. Just taking a whiff of this warming infusion will leave you feeling calm and refreshed.
Ginger is a botanical relative of marjoram and turmeric and is indigenous to Southeast Asia. Did you know we would have to go back nearly 5,000 years to begin our search through the history of this root?
It appears in Greek literature about 200 BC, where it’s medicinal as well as economic importance were chronicled for the first time. It was first cultivated in China where the vast wealth associated with growing large fields of the spice were extolled. Simultaneously, it was also grown in India and used extensively as a beneficial tonic, although it’s been cultivated for ages in many countries. Ginger was first exported from India to the Roman Empire, where it became a very popular every day spice. But after the empire fell, its use almost entirely died out in that region until the Arabs took over the spice trading in the East.
In the 11th century, ginger was added to buttermilk drinks by the Europeans. But roughly 200 years after, it began being widely used in pastes and the cooking of meats by the merits of its preservative abilities. By the 13th and 14th centuries, this useful herb had come into its own as a useful and beneficial spice. It was so valuable that one pound of it could buy you a sheep. In the 15th century, ginger plants were being carried by Arab traders throughout Africa and its rhizomes also transported by ship to the Caribbean, where further cultivation and expansion of its popularity began.
The early Greeks mixed the root in their breads, giving rise to the first “ginger breads.” American colonists brewed it into beer, sipping it to calm digestive ailments, which today we call ginger ale.
Use in persons with coagulation disorders should be under the supervision of a qualified healthcare practitioner. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.