Dry Ginger, “shunti” in Sanskrit, has been used as a spice and medicinal herb for centuries.

Mix ¼ teaspoon of dry ginger to a cup of water, juice or tea and sip before meals. The spice tastes (rasa in Ayurveda) hot or pungent to the tongue and wakes up the digestive system. As it makes the journey down your esophagus and into the stomach, dry ginger stokes the digestive fire by stimulating acid secretion and helping release digestive enzymes. Once it reaches the end of digestion in the small intestine, there is a change in the spice’s properties. It exhibits a sweet and nourishing taste (vipaka) while still maintaining it’s hot nature (virya). It’s almost like the spice becomes more mature after going through the experience of digestion.

Dry ginger prevents bloating and gas formation, relieves pain, acts as a digestive and stimulant, and prevents vomiting and nausea.

You can find dry ginger at an organic grocery store near you.