Sunthi (Ginger)


Ginger has staring potential for treating a number of ailments including:

  • degenerative disorders (arthritis and rheumatism),
  • digestive health (indigestion, constipation and ulcer),
  • cardiovascular disorders (atherosclerosis and hypertension),
  • vomiting,
  • diabetes mellitus, and

It also has anti-inflammatory and anti-oxidative properties for controlling the process of aging.

Furthermore, it has antimicrobial potential as well which can help in treating infectious diseases.

The bioactive molecules of ginger like gingerols have shown antioxidant activity in various modules.

Ginger consumption before exercise might reduce naturally occurring quadriceps muscle pain during moderate-intensity cycling exercise. 


How to grow this plant at home?

  1. Start with a living ginger root. These are available from nurseries, garden centers, or seed companies. Choose a root that is firm, plump and has tight skin with several eye buds on it. Roots can be cut and sectioned at the buds and planted so that each will grow into an individual plant.
  2. Soak the ginger root in warm water overnight to prepare for planting.
  3. Fill a shallow, wide plant pot (ginger roots grow horizontally) with rich, well-draining potting soil.
  4. Place the ginger root with the eye bud pointing up and cover it with 1-2 inches more of soil. Water lightly.
  5. Place the pot in a spot that stays warm and doesn’t get a lot of bright light.
  6. Keep the soil moist, being careful not to over-water.
  7. After 2-3 weeks, the shoots coming of the planting.



  1. Ginger-honey tea


1 Inch piece fresh ginger, peeled

2 Cups water

 Juice of 1 lemon

1 2 Tbsp Honey, or to taste


  1. Cut the ginger into disks.
  2. Bring the water and ginger to a boil. Cover, reduce heat to low and let steep for 5-10 minutes.
  3. Remove ginger from water.
  4. Add the lemon juice and honey to the water and stir to dissolve honey.
  5. Serve tea in mugs.
  1. Ginger and caramel apple pudding:


50g butter, plus extra for the ramekins

1 large cooking apple, peeled, cored and finely chopped

75g light brown muscovado sugar

140g butter, softened

100g light brown muscovado sugar

1 egg

125ml buttermilk

2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar

100g plain flour, plus extra for dusting

1½ tbsp ground ginger

½ tsp baking powder

½ tsp bicarbonate of soda

icing sugar, for dusting

cream or custard, to serve


  1. Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
  2. For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
  3. Serve warm, dusted with icing sugar. Accompany with cream or custard.
  1. Ginger Marmalade


400g fresh ginger

1ltr water

750g caster sugar

90ml liquid pectin

20ml lemon juice


  1. Peel and divide the ginger in half. Chop one half using the julienne disc on the food processor. Change to the fine grating disc and grate the second half. You are aiming for approximately 120g in each portion.
  2. Place the ginger into the Cooking Chef bowl, cover with the water and set the temperature at 100c. Bring to the boil then reduce temperature to 98c and adjust timer to simmer for 1 hour 15 minutes so the ginger is tender. Check using a knife.
  3. Pour the cooked ginger through a sieve and retain 100ml of the ginger flavoured water.
  4. Place the cooked ginger in a bowl with the retained liquid, and cool for at least 4 hours or overnight.
  5. When the ginger is completely cooled, place back into the Cooking Chef bowl with the stir tool and stir assist clip attached. Select the ‘sweet’ programme, followed by ‘fruit compote’, then follow instructions on the screen and add the sugar, pectin and lemon juice.
  6. Turn onto minimum speed setting to ensure the sugar is full incorporated.
  7. When cooking is completed, skim the foam from top of the marmalade.
  8. Spoon into the sterilised jars and tightly seal with lids. Store in fridge once opened.


  1. Mashhadi, Nafiseh Shokri et al. “Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence.” International journal of preventive medicine 4,Suppl 1 (2013): S36-42.