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Ginger has been prized for over 5000 years as a tonic to treat common ailments, it appears to have originated in SE Asia and widely cultivated in the known world by the first century.

It was a popular spice during the Roman period of history and declined along with the decline of Rome. The decline of Rome is probably due to a cooling of the region which resulted in greatly reduced harvests and food supplies generally; through the Roman warm period ginger would have been particularly suited to the climate of the Roman Empire, tropical to sub-tropical; this is the climate that particularly suits the cultivation of the ginger root. There has been a resurgence in the consumption of ginger with the change of our diet tending towards Asian cuisine.

Ginger has evolved over 5000 years from a luxury for the elite in ancient times to being quite affordable today in its many forms, fresh, dried powder, crystallised, ginger oil, lozenges and tea and let’s not forget the one and only Griffins gingernut by name, great with a cup of tea to settle the stomach (a great dunker).

Ginger in its many forms may treat muscle pain, nausea, morning sickness and is a natural an- ti-inflammatory, may regulate blood sugar levels, reducing heart risk factors, chronic indigestion, menstrual pain and cramps. May support healthy cholesterol levels, supports brain function and general brain health, ginger also supports the immune system.

Read this issues Ginger Recipe - Lemon Cheese Cake here