ANYTHING good always comes back into fashion. Ginger has been used as a medicine and flavouring for food and drinks in China and India since 500 BC. Recommended for soothing digestive problems, its benefits are real not hypothetical. A few years ago, I was laid low by Bali Belly and was worried the airline wouldn’t allow me to board the plane. Fortunately, the hotel housekeeper where I was staying brewed some fresh ginger tea and the simple remedy stopped the nausea and calmed my stomach in a couple of hours.
Such historic health benefits are also behind the upsurge in the popularity of ginger beer and other trending beverages like kombucha and
