Inspired from a recipe in a manga called Delicious Days of Martha. I mix it with warm water, cold water, even soda. Delicious and warm!

For people with colds. It will warm you right up!The ratio of ginger to sugar to honey is 2:1:1.If you thinly slice the ginger, it makes it easy to eat.Use a small red chili pepper.Add 2 cloves to taste for aroma.Measuring the honey directly into the pot while weighing it on a scale for less dirty dishes to clean up. Recipe by saezoncafe

I personally like this recipe without the cinnamon because I think it overpowers the ginger too much but most people enjoy the cinnamon.

I don't know his many Spartans I have on here but a whole back they were talking about the benefits of ginger. They then posted a gluten free ginger ale recipe so I gave it a shot. It turned out to be a very refreshing drink that I will make again.

Good for nausea, colds, sore throat, morning sickness. WARNING GINGER TEA IS SPICY

I had a craving for something warming and slightly sweet.There's nothing to it. Drink it up while it's hot. Recipe by Setsumika

My mom always makes a cup of these when my stomach cramps get horrible. It soothes the pain a lot and warms the stomach too when I have gastric ⊙▽⊙

This ginger syrup takes advantage of the color of spring ginger. I made a rich syrup that just uses the moisture that is exuded by the spring ginger. Add this syrup to milk to make ginger milk.You can use any kind of sugar you like, but if you want to enjoy the pink color of spring ginger, use white castor sugar or granulated sugar.Enjoy the syrup in water, milk, tea, shochu (liquor) or any thing you like. If you add it to soda water, you'll have homemade ginger ale! Recipe by @rinrinmaru

Wonderful tea to have in the evening, after a spicy meal or in the morning to kick start the metabolism.

I uploaded this recipe because I wanted to develop more recipes based on this combination.As long as you can clean the ginger well, you don't have to peel the skin. Recipe by Puke mama

There are many recipes out there for brown sugar and ginger, but I wanted to make a version that was as concentrated as possible easily. I used to make this the "even easier" way, but ever since I encountered Cookpad user La Land's brown sugar syrup I've been adding mizuame to mine too. This is how I've been making this several times since last year.The amount of brown sugar that will melt in the juices that come out of the ginger is limited. If you use the "easier" method in particular, the lower the humidity the harder it is for the sugar to melt. You can just stir it up from the bottom of the jar before using, or put the jar in hot water to warm it through, and any crystallized parts will melt. Recipe by Soraten mama

I occasionally buy direct-from-the-producer jam. I went to buy some the other day, and they were out of stock, so I asked the lady who makes it for the recipe. From there I adapted it through a lot of trial and error.You can use this in all kinds of recipes, so it's very handy to have on hand.You can use it in sweet recipes too, like my recipe "Warming Ginger Caramel " -.Boost your immune system and increase your circulation in a delicious way, so that you can stay healthy and avoid getting sick. Recipe by Ittomama