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ginger
(redirected from Ginger root)

   Also found in: Medical, Encyclopedia, Wikipedia 0.06 sec.

ginger

Southeast Asian reedlike perennial plant; the hot-tasting spicy underground root is used as a food flavouring and in preserves. (Zingiber officinale, family Zingiberaceae.)



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There are six flavors of Reed's Brew and all of them contain sparkling filtered water, fresh ginger root and juices and spices for flavor.
Extra-virgin olive oil 2 onions, sliced or chopped 2 or 3 cloves of garlic, chopped 3 quarts of water 8 large shiitake mushrooms (fresh or dried), chopped 4 ounces fresh burdock root (or 2 ounces dried), thinly sliced 4 ounces fresh dandelion root (or 2 ounces dried), thinly sliced 2 ounces lycium berries 1 ounce astragalus, thinly sliced 1 ounce ho shou wu fo-ti), cut and sifted 1 tablespoon fresh grated ginger root 1 ounce ginseng root (any variety) Miso paste of choice
Dried ginger root offers a rich package of gingerols--phenolic antioxidants that possess pronounced anti-inflammatory activity--that inhibit various cancers.
 
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