Herbs & spices
Strong evidenceGinger
Gingerol, the pungent compound in ginger, has its strongest evidence for easing nausea and aiding digestion. One to three grams a day is enough.
Ginger and jujube tea
Long simmering converts gingerol into shogaol. The heat on the palate rises, and so does the character of the drink.
2 servings40 min
Ingredients
Method
Scrape the ginger skin off thinly and slice. Much of the active compound sits just beneath the skin, so do not peel deeply.
Wash the jujubes and score them, or pare the flesh from the stone in a spiral. Removing the stones lets the flavour draw out better.
Put the water, ginger and jujubes in a pot and bring to a boil.
Lower the heat once it boils and simmer gently for 30 minutes.
Strain and pour into cups.
Add honey only after the tea has cooled below 40°C.
Cooking note
Ginger's signature compound, gingerol, converts to shogaol under heat. Shogaol is sharper and gives a stronger warming sensation, but the trials on pregnancy nausea used mostly powdered or near-raw ginger. Steep briefly if nausea is the aim; simmer long if warmth is.
Ingredients used here
Fruits
Early researchJujube
Fresh jujube beats orange on vitamin C. Dried, most of that is gone and what remains is concentrated sugar.