Growing up, my Chinese mother always loaded up the ginger in just about everything she cooked, except for rice. I hated the over powering taste and spiciness. As I learned to cook, I made it a priority to omit adding ginger to my dishes. Well, how times have changed. I now have acquired a taste for the ginger flavor. I still don’t like it to be over powering in my dishes, but I have come to appreciate its flavor and more importantly the health benefits of including it in my recipes, when it makes sense to do so. The article below comes from Vegetarian Times magazine and highlights the benefits of ginger and its use in cooking healthy meals.
This sweet, hot Asian spice relieves pain and nausea, and may thwart cholesterol and cancer