To celebrate National Curry Week, food writer Anjum Anand takes a look at the health benefits of one of Britain's favourite foods.
Not only does ginger add a tangy zing to curries, it has also been used for centuries in Ayurveda, one of the world's oldest medical systems which originated in India.
Its main active ingredient is gingerol, which is believed to encourage blood flow and ease pain. Ginger's anti-inflammatory properties can help with sore joints and its antioxidants help strengthen the immune system.
When a recipe calls for ginger paste, you can make it at home with some fresh ginger simply by using a microplane grater or a hand blender. Freeze the paste in teaspoon-sized batches in ice cube trays and then just pop them in the pan when you're ready to use them.
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