Ginger-Up Your Wellness Quota
The core of all zest — ginger is spreading its ‘roots’ everywhere in the medicine world
Update: 2025-07-27 15:57 GMT
There is never a dull moment in life between ginger and zingers! And the humble ginger is the “root” cause for it. Apart from its culinary use — ginger is trending BIG time as a superfood in the natural wellness industry. Ginger’s spicy, pungent, and slightly sweet flavour is often used to add zest to dishes and provide health benefits. For centuries, ginger has been a staple in cooking and medicine-making across Asia. In the last few years, ginger's popularity has soared across the globe as an alternative medicine – ginger capsules, ginger shots, ginger powder, juice, ginger candies et al. The list of ginger tales is endless!
Celebrities’ love for ginger
American actress and singer Selena Gomez likes ginger shots and has a piece of ginger daily. Supermodel Naomi Campbell is fond of herbal tea, which has ginger. She even carries it in her bag as it is considered to be good for the immune system. Actor Eva Longoria's wellness shot includes ginger, orange, lemon, honey, turmeric and pepper. Sonam Kapoor shared on Instagram that on the first day of her menstruation, she sips ginger tea to ease cramps. Keerthy Suresh drinks healthy green juice on an empty stomach, which includes ginger, lime and spinach, celery, etc.
Ginger—Spice Of Life
Ginger is revered across the world, from Indian curries and Thai soups to European baked goods for its ability to transform a dish with a hint of its invigorating warmth. “For Indian households, ginger is less a spice and more a way of life. Perhaps its most beloved form is ‘adrak’ chai, where a cup of tea is a soothing, soul-warming ritual. What makes ginger special is its versatility: in savoury cooking, it adds depth, freshness, and a touch of heat that balances heavier or spicier elements. Ginger grated into dals, sabjis, chole, and other staple forms is the aromatic base of many dishes alongside garlic and onion. It plays both a functional and sensory role, enhancing taste, aiding digestion,” says Chef Madan Singh, Grape County Resort and Spa, Nashik.
Staple In Indian Food
Ginger is used in various forms — fresh, grated, dried, powdered, pickled, candied, etc. Dried ginger (sonth) is used in ginger jaggery laddus or halwas. Sonth is often part of postpartum and winter sweet preparations. “In North India, fresh ginger is common in rich gravies and tandoori marinades. In the South, it’s found in spice blends like Rasam powder and upma or chutneys. Allam Pachadi (pickle) from Andhra Pradesh is delectable. Inji Puli (prepared with ginger and tamarind) is served in Onam Sadya. Also in Kerala, ginger-flavoured Payasam is relished. In Gujarat and Rajasthan, dry ginger powder flavours snacks, sweets, and churan (digestives). In Maharashtrian Cuisine, ginger is used with garlic for everyday paste, or in spice blends like Goda and Kala masala. Ginger brings out the warmth in dishes like varan, amti, and pithla, and adds zing to bhajis, bharli vangi, and puran poli,” states Chef Reetu Uday Kugaji, a Culinary Expert and Chef Consultant and food blogger.
Fresh ginger root is used in stir-fries, marinades, soups and curries. Ground Ginger is ideal for baking gingerbread, cookies and cakes. “Can-died Ginger (cooked in sugar syrup) is used in desserts or eaten as a snack. Ginger Juice or paste is used for marination of meats, veggies, cottage cheese and in the preparation of sauces. Ginger Tea / Infusions is popular for its soothing properties and is prepared by simmering fresh ginger in water, often with lemon and honey,” adds Chef Reetu.
Health Benefits
Ginger, which is rich in antioxidants, helps to ease digestion problems like gas, bloating, and nausea. It is traditionally used in home remedies to treat a cough and sore throat. One can chew a piece of ginger or take ginger tea to relieve morning sickness or motion sickness. “In Ayurveda, ginger is referred to as vishwabhesaj, the universal medicine. It contains anti-inflammatory substances, which can decrease inflammation and joint pain. It also boosts immunity, helps fight infection, and can decrease the risk of long-term diseases by lowering oxidative stress,” says Dr Anshul Singh, Team Leader, Department of Clinical Nutrition, Dietetics, Artemis Hospitals, Gurugram.
Eat in moderation
Ginger, rich in vitamins like B6, C and minerals, is a healthy spice, but it must be used in the right amount. Incorporating 1 to 2 teaspoons of freshly grated or chopped ginger per meal (vegetable and curries) is enough to provide flavour and benefits for health.
“You can drink fresh ginger (juice) the size of your thumb in water or tea as a healthy drink. Chewing a thin ginger slice before meals aids digestion. Eating too much ginger at once can cause stomach upset, heartburn, or mouth irritation. Pregnant women, patients taking blood thinners should consult a doctor before consuming ginger supplements,” adds Dr Anshul.
Ginger is indispensable in Indian cooking; its versatility and medicinal properties make it a prized ingredient in culinary practices.
Ginger Girls
• Selena Gomez has ginger shots
• Naomi Campbell drinks ginger-herbal tea
• Eva Longoria's wellness shot (ginger, orange, lemon, honey turmeric, pepper)
• Sonam Kapoor sips ginger tea to ease cramps
• Keerthy Suresh drinks green juice (ginger, lime and spinach, celery)
Ginger Treats
Inji Vellam Payasam (Ginger and Jaggery Payasam)
(Courtesy Chef Reetu Kugaji)
For Drizzling:
• Optional 2 tsp more clarified butter — 2 teaspoons
• Green cardamom powder — ½ tsp.
Ingredients:
• Fresh grated ginger 4 tbsp.
• Jaggery, chopped — 350 gm.
• Water — 1 cup
• Thick coconut milk — 4 cups
• Clarified butter – 2 tsp.
For Garnishing:
• Fried coconut, thin slices — 8
• Fried cashew nuts — 8
• Fried raisins — 16
• Fried ginger juliennes — a few
Method:
• Heat jaggery in 1 cup of water in a pan until melted, and then strain it.
• In a pan, heat clarified butter and sauté the grated ginger. Add the jaggery syrup to the fried ginger and simmer for 5 minutes.
• Pour the coconut milk, stirring without bringing it to a boil. Add the green cardamom powder.
• Serve warm, garnished with fried ginger juliennes, coconut slices, cashew nuts, raisins and drizzled with clarified butter.
Sweet Spicy Ginger Water Chestnuts (Courtesy Chef Madan Singh)
Ingredients:
• Water chestnuts — 1 cup (approx. 140g), sliced
• Garlic 1 tablespoon chopped
• Ginger — 1 tablespoon chopped
• Green chilli — 1 tablespoon chopped
• Cornflour — 3 tablespoons
• Oil — 3 tablespoons (plus more for frying)
• Salt — 1 teaspoon
• White vinegar — 1 teaspoon
• Spring onion — 1 tablespoon, chopped
• Red chilli sauce — 1 tablespoon
• Red chilli paste — 1 tablespoon
• Honey — 1 tablespoon
Method:
1. Slice the washed water chestnuts.
2. Pat them dry and coat with cornflour.
3. Heat oil and fry the chestnuts until crispy. Drain on paper towels.
For the Sauce
• Heat 1 tablespoon of oil.
Add ginger, garlic, and green chilli. Sauté for a minute. Add red chilli paste, red chilli sauce, vinegar, honey, and salt.
• Add fried chestnuts to the sauce.
Toss on high heat for 2 minutes until well coated.
• Sprinkle chopped spring onion on top.
American actress and singer Selena Gomez likes ginger shots and has a piece of ginger daily. Supermodel Naomi Campbell is fond of herbal tea, which has ginger. She even carries it in her bag as it is considered to be good for the immune system. Actor Eva Longoria's wellness shot includes ginger, orange, lemon, honey, turmeric and pepper. Sonam Kapoor shared on Instagram that on the first day of her menstruation, she sips ginger tea to ease cramps. Keerthy Suresh drinks healthy green juice on an empty stomach, which includes ginger, lime and spinach, celery, etc.
Ginger—Spice Of Life
Ginger is revered across the world, from Indian curries and Thai soups to European baked goods for its ability to transform a dish with a hint of its invigorating warmth. “For Indian households, ginger is less a spice and more a way of life. Perhaps its most beloved form is ‘adrak’ chai, where a cup of tea is a soothing, soul-warming ritual. What makes ginger special is its versatility: in savoury cooking, it adds depth, freshness, and a touch of heat that balances heavier or spicier elements. Ginger grated into dals, sabjis, chole, and other staple forms is the aromatic base of many dishes alongside garlic and onion. It plays both a functional and sensory role, enhancing taste, aiding digestion,” says Chef Madan Singh, Grape County Resort and Spa, Nashik.
Staple In Indian Food
Ginger is used in various forms — fresh, grated, dried, powdered, pickled, candied, etc. Dried ginger (sonth) is used in ginger jaggery laddus or halwas. Sonth is often part of postpartum and winter sweet preparations. “In North India, fresh ginger is common in rich gravies and tandoori marinades. In the South, it’s found in spice blends like Rasam powder and upma or chutneys. Allam Pachadi (pickle) from Andhra Pradesh is delectable. Inji Puli (prepared with ginger and tamarind) is served in Onam Sadya. Also in Kerala, ginger-flavoured Payasam is relished. In Gujarat and Rajasthan, dry ginger powder flavours snacks, sweets, and churan (digestives). In Maharashtrian Cuisine, ginger is used with garlic for everyday paste, or in spice blends like Goda and Kala masala. Ginger brings out the warmth in dishes like varan, amti, and pithla, and adds zing to bhajis, bharli vangi, and puran poli,” states Chef Reetu Uday Kugaji, a Culinary Expert and Chef Consultant and food blogger.
Fresh ginger root is used in stir-fries, marinades, soups and curries. Ground Ginger is ideal for baking gingerbread, cookies and cakes. “Can-died Ginger (cooked in sugar syrup) is used in desserts or eaten as a snack. Ginger Juice or paste is used for marination of meats, veggies, cottage cheese and in the preparation of sauces. Ginger Tea / Infusions is popular for its soothing properties and is prepared by simmering fresh ginger in water, often with lemon and honey,” adds Chef Reetu.
Health Benefits
Ginger, which is rich in antioxidants, helps to ease digestion problems like gas, bloating, and nausea. It is traditionally used in home remedies to treat a cough and sore throat. One can chew a piece of ginger or take ginger tea to relieve morning sickness or motion sickness. “In Ayurveda, ginger is referred to as vishwabhesaj, the universal medicine. It contains anti-inflammatory substances, which can decrease inflammation and joint pain. It also boosts immunity, helps fight infection, and can decrease the risk of long-term diseases by lowering oxidative stress,” says Dr Anshul Singh, Team Leader, Department of Clinical Nutrition, Dietetics, Artemis Hospitals, Gurugram.
Eat in moderation
Ginger, rich in vitamins like B6, C and minerals, is a healthy spice, but it must be used in the right amount. Incorporating 1 to 2 teaspoons of freshly grated or chopped ginger per meal (vegetable and curries) is enough to provide flavour and benefits for health.
“You can drink fresh ginger (juice) the size of your thumb in water or tea as a healthy drink. Chewing a thin ginger slice before meals aids digestion. Eating too much ginger at once can cause stomach upset, heartburn, or mouth irritation. Pregnant women, patients taking blood thinners should consult a doctor before consuming ginger supplements,” adds Dr Anshul.
Ginger is indispensable in Indian cooking; its versatility and medicinal properties make it a prized ingredient in culinary practices.
Ginger Girls
• Selena Gomez has ginger shots
• Naomi Campbell drinks ginger-herbal tea
• Eva Longoria's wellness shot (ginger, orange, lemon, honey turmeric, pepper)
• Sonam Kapoor sips ginger tea to ease cramps
• Keerthy Suresh drinks green juice (ginger, lime and spinach, celery)
Ginger Treats
Inji Vellam Payasam (Ginger and Jaggery Payasam)
(Courtesy Chef Reetu Kugaji)
For Drizzling:
• Optional 2 tsp more clarified butter — 2 teaspoons
• Green cardamom powder — ½ tsp.
Ingredients:
• Fresh grated ginger 4 tbsp.
• Jaggery, chopped — 350 gm.
• Water — 1 cup
• Thick coconut milk — 4 cups
• Clarified butter – 2 tsp.
For Garnishing:
• Fried coconut, thin slices — 8
• Fried cashew nuts — 8
• Fried raisins — 16
• Fried ginger juliennes — a few
Method:
• Heat jaggery in 1 cup of water in a pan until melted, and then strain it.
• In a pan, heat clarified butter and sauté the grated ginger. Add the jaggery syrup to the fried ginger and simmer for 5 minutes.
• Pour the coconut milk, stirring without bringing it to a boil. Add the green cardamom powder.
• Serve warm, garnished with fried ginger juliennes, coconut slices, cashew nuts, raisins and drizzled with clarified butter.
Sweet Spicy Ginger Water Chestnuts (Courtesy Chef Madan Singh)
Ingredients:
• Water chestnuts — 1 cup (approx. 140g), sliced
• Garlic 1 tablespoon chopped
• Ginger — 1 tablespoon chopped
• Green chilli — 1 tablespoon chopped
• Cornflour — 3 tablespoons
• Oil — 3 tablespoons (plus more for frying)
• Salt — 1 teaspoon
• White vinegar — 1 teaspoon
• Spring onion — 1 tablespoon, chopped
• Red chilli sauce — 1 tablespoon
• Red chilli paste — 1 tablespoon
• Honey — 1 tablespoon
Method:
1. Slice the washed water chestnuts.
2. Pat them dry and coat with cornflour.
3. Heat oil and fry the chestnuts until crispy. Drain on paper towels.
For the Sauce
• Heat 1 tablespoon of oil.
Add ginger, garlic, and green chilli. Sauté for a minute. Add red chilli paste, red chilli sauce, vinegar, honey, and salt.
• Add fried chestnuts to the sauce.
Toss on high heat for 2 minutes until well coated.
• Sprinkle chopped spring onion on top.