Tea with ginger - recipes for every taste

A growing number of books, programs and culinary sites tell us about the beneficial properties of ginger root and how to make tea with ginger. Housewives share useful information with each other that tea with ginger recipes counts in dozens.

Ginger is a herbaceous plant belonging to the ginger family. Seven species of this plant are distinguished. In translation means - a horned root. I was brought to Europe from South Asia. It resembles figurines in its appearance. There are white ginger, peeled from the top layer, and black, not processed. As a rule, this plant is dried in the sun. It is rich in vitamins B2, B1, C. It also contains amino acids and essential oils. Used in cooking as a spice, because it has a spicy fragrant smell and has a sharp, burning taste. Add it to the sweet dishes.

As an independent product, ginger is used as follows. It must be sugared and cooked jam. This is done in China and Burma, and in England with orange peels. In India, the ginger root is added to the flour - a special ginger flour is obtained. In addition, ginger beer and non-alcoholic drinks are made from this plant. Add to the tea, marinate. The preparation of a tasty and fragrant drink is described in the sections "tea with ginger recipes" of culinary sites. The root of this plant from the island of Jamaica, is characterized by a delicate aroma. Japanese is the most delicate of all. Indian and African ginger root a little bitter and have a dark color.

Positive features of ginger is the presence of anti-inflammatory qualities. It is highly recommended for inflammatory processes in the oral cavity and throat. The spectrum of application is wide - with motion sickness in transport, with diseases of the stomach, to improve digestion and appetite, for vessels, for atherosclerosis. And also in cases of disorders of metabolic processes, such as fatty or cholesterol. The constant use of women increases their libido. For colds, ginger tea is used with the addition of lemon juice and honey. In a word, the information is so typed that it is possible to issue the book "Tea with ginger: recipes for every taste", and it's just great!

Today, probably, everyone knows how to make tea from ginger. With catarrhal diseases, you need to take a fresh ginger root three centimeters long. Root finely chop. Brew tea, preferably green, in a saucepan. Add the prepared ginger, cardamom. You can put a carnation with cinnamon. After boiling the composition, boil for about twenty minutes. Add honey and squeeze juice from half a lemon. If there is no lemon, take the lime. After you squeezed the lemon juice, put the zest into a saucepan and cook for another five minutes. Remove the pan from the fire and insist the seagull for fifteen minutes. Ginger tea strain and drink both hot and cold. The color of the resulting beverage should be a yellow-amber hue.

Root the fresh ginger on a medium grater. Mix with the tea leaves. Brew in a thermos for half an hour. Then it must be filtered through a strainer. This recipe gives the skin radiance, smoothes wrinkles and invigorates. Drink a cup a day, preferably in the morning.

Ginger root is a good way to maintain the body in tone and shape, besides helping to fight excess weight. For these purposes, the root must be crushed. Pour boiling water on the resulting mass. Add a little honey and lemon. If you regularly use this tea, then the rate of metabolic processes in the body will increase and excess fat will begin to melt. Eating ginger tea before eating makes dull the feeling of hunger. For better effect in tea, in addition to the ginger root, a couple of garlic cloves are added. Therefore, for those who want to lose weight, tea with ginger recipes suggests seemingly simple, but very effective.

Black-currant tea with ginger perfectly tones and saturates the body with vitamins. It is useful to drink it in the spring. It is necessary to brew black baihovy or Ceylon tea with leaves and branches of black currant. Add a little grated ginger. To taste more saturated, insist tea in a thermos for at least thirty minutes. When there is no possibility to use a fresh root, take a dry ginger powder. But when using it, keep in mind that tea will turn out turbid and less saturated to taste.