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The reason ginger is so effective
for stomach ailments is due to the way that it interacts with the stomachs
acids. Many medicines help the stomach by reducing the pain
reception of the brain essentially just helping the problem pass and
subside. Ginger root reacts directly with stomach acid, reducing the
acidity levels by increasing the pH in the stomach acid. This decreases
the amount of gastric secretion and in turn increases the digestive
enzyme. This makes ginger root ideal for reducing nausea and vomiting.
Not only is ginger root effective in dealing with stomach issues, but it
also known to help with issues such as colds, and can help increase the
immune systems effectiveness in dealing with foreign agents introduced
into the body.
Ginger root is also an effective anti oxidant helping clear the body of
dread free radicals that are destructive to cells.
Ginger Root originates from Southern China, but can be grown in the
subtropics and tropics of Asia. In addition to China today it is
cultivated in Jamaica , Brazil Nigeria, and the tropical areas of the
United States. For best quality the Ginger Root that is being cultivated
for medicinal purposes is allowed to mature for 8 to 9 months before being
harvested. After harvesting the leaves are removed and the root is washed,
peeled, and cut. The pieces are then left in the sun to dry.
The gingerols that are found in Ginger are very powerful
anti-inflammatory compounds, which help relieve joint pain associated with
arthritis. The gingerols inhibit the production of nitric oxide, which is
responsible for the joint pain and arthritis.
Use a couple of fresh, firm ginger roots. Ginger has been used in ancient
India, China, Greece and Rome, both as a culinary and medicinal spice.
Pills, hot teas, and crystallized ginger candies are used to deliver a
ginger-packed punch that can alleviate nausea, dizziness, inflammation,
muscle aches, allergy symptoms and even flatulence.
Peel them if you
want - very thinly - or the richest part of the volatile, essential oil is
lost.
Direction:
Break the ginger roots up in smaller pieces.
Put them in a clean glass jar with tight-fitting lid.
Cover the roots with clear, un flavored vodka - 40% alcohol content (80
proof).
Let steep for a month in a dark place at room temperature,
18-20°C (64-68°F).
Shake lightly and taste it from time to time.
Strain and filter your infusion into a clean glass bottle or jar with
tight-fitting lid.
Leave it a couple of days to settle. Storage (aging) is not necessary.
The schnapps is very strong in flavors - needs to be diluted rather much
with the same type of vodka you used as base. Leave it a couple of days to
settle.
Note: If for some reason you are not satisfied with your infusion, there
are ways to adjust both taste and flavors - click here to see how.
Serve your ginger schnapps at room temperature in suitable glasses. And
remember to keep your schnapps bottle tightly closed and in a dark place
before and between servings. |
