Condiments, seasonings, spices and seasonings are reported to have a job to do outside the domain of cooking. Washington Post elaborates the medicinal potency of various spices, condiments, seasonings and herbs in fighting the flu outbreak in winter.
The emphasis is on phenol content of ginger to make it a possible flu suppressant. Facts provided by the article claims that the combination of ginger with other spices and ingredients like turmeric, fennel, black, pepper, basil and chicken makes a powerful concoction for preventing flu.
Research on the cancer preventing properties of ginger, turmeric, cumin, cabbage and analgesic properties of chilies, anti-influenza, anti-fungal and anti-viral properties of basil, cinnamon and garlic makes the ancient uses of spices and herbs in broths, soups, concoctions, casseroles and stews more appealing to both chefs and diners.
Doubtless of the curative properties of ginger and other spices, what makes these spices efficient is the way different cuisines blend them to accommodate bioavailability of nutrients not only for flu, but also for other chronic diseases.
