Ginger

Do not underestimate what looks like a knobby little root. Ginger has been one of the most widely used medicinal plants in human history, and long before it became a grocery store staple, it was moving through African and Asian trade routes as a prized commodity worth more than its weight in silver.

A piece of history

Ginger originated in Southeast Asia but became deeply embedded in West African food and healing traditions through ancient trade networks. In Ghana and Nigeria it is called kakadoro and has been used for centuries in soups, teas, and herbal blends. It was among the first spices to reach Europe via Arab traders, and by the Middle Ages it was so valuable it was used as currency. Traditional healers across West Africa used ginger root to treat nausea, cold and flu symptoms, joint pain, and digestive complaints— a practice that modern science has now extensively validated.

What it does

• Potent anti-inflammatory that reduces pain and swelling naturally
• Relieves nausea, morning sickness, and motion sickness
• Stimulates digestion and reduces bloating and gas
• Antimicrobial and antiviral—supports the immune system
• Improves circulation and warms the body from within
• Contains gingerols and shogaols—compounds linked to cancer-protective effects
• Supports healthy blood sugar and cholesterol levels

How to use it today

Peel and slice fresh ginger into hot water for a simple immune-boosting tea — add honey and lemon for flavour. Grate it raw into smoothies, juices, or salad dressings for a warming kick. Use dried ground ginger in spice blends, rice dishes, and soups. For sore muscles or joint pain, steep ginger slices in warm water and apply as a compress. A small piece of raw ginger chewed before meals is one of the oldest and most effective digestive rituals in West African herbalism.