Don’t be fooled by outward appearances. Ginger may not be much to look at, but the knobbly root is one of the most versatile ingredients known to man, with a multitude of applications both for cooking and as a folk remedy.  

Thriving in tropical climates its pungent, spicy, slightly sweet flavour adds warmth and aroma to everything from tea and alcoholic beverages to soups, curries and sauces. Here in the Caribbean it’s most commonly used in ginger beer and Jamaican ginger cake.  

But the humble rhizome’s benefits go far beyond flavour. It’s one of the richest sources of anti-oxidants we have, and its healing properties have been known for millennia. Ginger is used to relieve nausea, stomach cramps and motion sickness and has also been found to have anti-inflammatory, anti-bacterial and anti-viral properties.

Whether you prefer it in sweet, savoury or liquid form, a little ginger adds a little zing, while helping fight a whole host of common complaints.

1/4 lb ginger, peeled

1 cup sugar

1 1/2 tbs fresh lemon juice

1/4 tsp active dry yeast

2 qrts water