|Region or state||Asia|
|Cookbook: Ginger tea Media: Ginger tea|
Ginger tea is usually used to prevent colds and to aid digestion, stomach upset, diarrhea, and nausea, and also as a home remedy for cough and sore throats. Ginger tea was also purported to aid blood circulation.
Ginger is native to Southeast Asia and grown in China and India since ancient times. It is believed that ginger was introduced to Europe by Arab traders during the spice trade days. Today, ginger is also grown in Central America and Africa. Ginger tea now comes out in different variations which can be served with milk, orange slices or lemon.
In Korea, ginger tea is called saenggang cha (생강차). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey in room temperature just like jam. In Japan, it is called shōgayu (生姜湯). In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called teh halia. In Indonesia it is called teh jahe, although in Java, a local version of ginger tea enriched with palm sugar and spices called wedang jahe is more popular. In the Philippines, it is called salabat and served in the relatively cold month of December.
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