Safarnama of taste: Dry ginger market was opened in Agra during Mughal period, interesting history of this spice beneficial for health

highlights

The powder prepared by drying and grinding ginger is
The history of the origin of ginger is about 5000 years old.
Dry ginger is used more in Badi producing vegetables.

Swad Ka Safarnama: Even if dry ginger is not the main ingredient in the spice box of Indian kitchen, its pudiya or small box will definitely be seen in some corner of the kitchen. It is a special spice that adds flavor to food and also makes tea delicious because it is used as a component of tea spice. It is considered hot and provides relief from cold. It is being used in India for thousands of years. Its characteristics have been described in ancient Ayurveda texts.

Special laddoos made of dry ginger keep cold away

What is dry ginger? It is actually a powder prepared by drying and grinding ginger, which is very useful. It is winter season, so these days there is a lot of trend of laddoos made of dry fruits. It is made a lot in homes. The reason for this is that the mixture of dry fruits along with dry fruits warms the effect of this laddoos or panjiri and there is no feeling of cold while eating during winters. Dry ginger is mainly added to the special diet (Harela) prepared for the women who give birth to a child, to keep their body healthy soon.

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Dry ginger is used in candies and cookies to enhance their taste. Image-Canva

Apart from this, dry ginger also has other uses. This powder adds flavor to food, adds life to gravy, tandoori starter and is used for marinating veg and non-veg. Dry ginger is also used in stew. It is also used in ginger flavor to enhance the taste. The special thing is that the powder which is added to make the tea ‘spicy’, has dry ginger as an ingredient so that the tea produces more heat. Dry ginger is used in some candies and cookies to enhance their taste.

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Its characteristics are described in ‘Charak Samhita’

It is well known that dry ginger is actually a dry form of ginger. That’s why it can be assumed that when ginger was born in the world, dry ginger would also have started being made simultaneously. The history of the origin of ginger is believed to be about 5 thousand years old, but its authentic information is available only in the year 1000 BC. There is no doubt that ginger originated in India and China together. In the ‘Haritvarga’ chapter of the Ayurvedic text ‘Charaksamhita’, written in India in the seventh-eighth century BC, the first verse itself has given information about ginger (Vishvabheshjam) and in the chapter ‘Athaharayogivarga’ about dry ginger. Buddhist monk Fahiyan (337-422 AD), who came to India from China, has given information about its cultivation in China and India while describing ginger in his book. From these two countries ginger spread slowly all over the world.

Today India is the leader in the production of ginger and dry ginger and it exports most of it to America and Saudi Arabia. Saunth got great importance in the Mughal period. Saunth Mandi was opened in Agra during the reign of Emperor Akbar. Here dry ginger was sold from nearby areas and it was transported to Lahore. It is told that during that time there used to be a dry ginger market in Lahore as well. Now dry ginger is not traded on such a large scale in the country, but its use in cooking and Ayurveda is important even today.

Eliminates toxins produced in the body

The use and properties of dry ginger are considered more than ginger. Apart from normal food, it has been given the status of special medicine in Ayurveda. Dry ginger is being used in Ayurveda for years in medicine powder, decoction, gutika (tablet) and avaleh etc. According to the Ayurvedic book ‘Charak Samhita’, dry ginger is astringent, deepan, vrushya, garam, vatakanashak, sweet in Vipak, beneficial for the heart and generates interest in food. Dry ginger powder, decoction, Gutika (tablet) and Avaleh etc. are being used in Ayurveda along with other medicines for years. Dry ginger is used more in food, in those vegetables etc. which produce badi (aerative agent).

dried ginger

India is the world leader in the production of ginger and dry ginger. Image-Canva

According to well-known Ayurvedacharya Dr. RP Parashar, dry ginger has a warming effect and plays an important role of anti-toxin in the body. It provides relief in body pain during back pain or cold. It also keeps the body warm. It can also soothe burning sensation in the stomach and if its paste is applied on the forehead or throat, it can relieve pain.

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Dry ginger powder is also an antidote

Dry ginger powder is carminative, so it gives relief in chest pain caused by gas. It also has anti-inflammatory properties that can soothe arthritis. Its powder also provides relief in joint pain. If dry ginger powder is eaten with jaggery, it also provides relief in cold and flu. The runny nose will also stop. It also contains thermogenic agents (heat-increasing substances) which are useful for burning fat and treating obesity. It also keeps the digestive system healthy. If there is a problem of flatulence, then drink dry ginger, a little asafoetida and black salt with warm water, then you will get instant relief. It is also effective in urinary infection. There is no side effect if dry ginger is eaten in normal quantity. But if eaten in excess, it can cause burning sensation in the stomach and chest. Its excessive consumption can cause blisters in the mouth. Rashes can also occur on the skin.

Tags: food, Lifestyle

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