Ginger was used in china as long as 2500 years ago. Tango and aromatic, ginger is classified as a spice rather than an herb because it is rhizome, an underground stem. Ginger can be yellow, white, or red in color. Ginger is a mixture of several hundred substances, including phenol compounds such as gingerols potent anti-inflammatory compounds to help relieve the pain of arthritis and muscle discomfort. Shogaol and zingiberebe, also present in ginger, have antioxidant capabilities that may help prevent heart disease and cancer. Fresh ginger is superior in flavor to the ground variety, and contains more gingerol and protease, also an anti-inflammatory. Ginger rhizomes that are plump, firm and clean. Keep ginger in am open container in the cupboard, like fresh onions or garlic. Unpeeled ginger can be refrigerated for up to three weeks and keeps for up to six months in the freezer. Ginger is widely reputed to help settle the stomach in cases of nausea, motion sickness and morning sickness. In small doses (one gram a day), ginger may be effective in treating nausea and vomiting during pregnancy, but some doctor’s advice against taking large doses for long periods during pregnancy. So consult your doctor before taking it. Adding ginger at the start of the cooking process will lend a subtler flavor to the meal. Putting it in near the end delivers a more pungent taste. Ginger is a distant relative pungent taste. Grating ginger will release more of the active ingredients than slicing or chopping. You could try…a ginger relief for nausea. Steep two thin slices of fresh ginger in a cup of hot water.