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Ginger 5ml - Veriditas

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  • $ 18.00



The warming power of Ginger purifies the body, stokes the digestive fires and eases our aches. 1 drop of ginger essential oil on each foot will travel through the body and is great for colds and flu. Melissa likes to add 1 drop of ginger to a cup of hot water to make a quick ginger tea. Or add 1 drop of ginger to a warming soup. 1 drop of Ginger is also fantastic in Eggnog. ooooo - and it "warms up" cold vanilla ice cream! - have you ever had Ginger ice cream at a great Japanese place?


In the Fall when the wind, cold, and change can make it hard to stay grounded, Ginger, Eucalyptus, and Palmarosa Essential Oils fight the cold, ease our aches and bring us vitality. Put 2 drops of each in ¼ oz of sesame oil and massage it into your body. Then hop into a hot shower and apply again. Soooooooooooo great for the immune system! Enjoy!


We're on a Ginger kick over here. Can you tell? There's just something about this fresh, spicy essential oil! It tastes just like freshly grated ginger with a bit of a zing that almost has a carbonated quality to it. A couple years ago, I created a recipe for a Carrot Cake Smoothie made with fresh ginger that I love, but I've taken to using Ginger essential oil when the root is scarce at our local Farmer's Market. I must say, the result is spectacular! So much so, I'm sharing the recipe with you. Ready?

To make your own Carrot Cake Smoothies (2 servings), you will need:
  • 6 large carrots, peeled
  • 2 bananas
  • 1 orange
  • the inside of 1 vanilla bean
  • a bit of ground cinnamon (you could also add a bit of ground clove or freshly grated nutmeg)
  • a pinch of sea salt
  • 16 ounces of liquid (water, almond milk, coconut milk, or a mix of any of these will work great)
  • 1-2 drops of Ginger essential oil from Veriditas Botanicals
  • 1 drop of Sweet Orange essential oil from Veriditas Botanicals
Making a smoothie is pretty simple. just blend everything up in your blender. I have a Blendtec, so that's what I use, but you can just use whatever blender you have. Here's a tip, though: use frozen bananas so your smoothie will be cold and ready to serve after blending. I prefer using frozen ingredients over using ice because then the ice doesn't melt and dilute my drink - not that it ever takes me long to finish it anyway. Enjoy your smoothie!


As Summer comes to an end, but before the weather turns, enjoy some ice cream. Even if you're starting to feel the autumn chill, this vegan ice cream recipe features rich, warming Ginger essential oil - a perfect treat any day of the year! Top it with homemade granola and bananas for an extra crunch.

This recipe takes a little bit of time to prepare, but the results are so worth it. The texture is creamy and the taste is fresh, rich, and ginger-spicy. Plus, it makes your kitchen smell like heaven.

Here's what you'll need (we recommend using organic foods whenever possible):

  • Veriditas Organic Ginger Essential Oil
  • 6 bananas, frozen
  • 2 cups oats
  • 3 peaches, peeled and diced
  • 2/3 cup of maple syrup or honey
  • 1/2 cup pure water
  • 2 TBSP olive or coconut oil
  • 1 vanilla bean
  • ground cinnamon
  • salt

Preheat your oven to 375 degrees Fahrenheit, then start working on the peaches, granola and bananas.


  1. In a medium-size bowl, combine the oats, 1/3 cup of the maple syrup or honey, the olive or coconut oil, 1/2 teaspoon cinnamon, the inside of the vanilla bean, and a pinch of salt.
  2. Stir well until everything is fully mixed.
  3. Spread the mixture out on a cookie sheet or in a flat glass baking dish and place it in the oven.
  4. Bake for 30-40 minutes, until golden and perfectly crunchy.
  5. Check on it every 15-20 minutes and give it a good stir while it's baking.
  6. Make sure it has cooled completely before topping your ice cream with it.


  1. Place your diced peaches, the water, and 1/3 cup of the maple syrup or honey in a pot with some cinnamon and a pinch of salt.
  2. Simmer on low until reduced.
  3. Check it often and give it a good stir.
  4. You'll know it's done when it's nice and thick.
  5. Make sure it has cooled completely before adding it to your ice cream.


Once your granola is happily baking away and your peaches are filling your kitchen with their delicious scent, you can focus on your bananas.

  1. Mash them up and mix them well to a consistency like ice cream. Pop them in a food processor to get the process started or mash them with a fork or a firm whisk, if you're patient. Maybe add bananas to your Blendtec with a tiny bit of water and pulse until smooth, adding more bananas as you go until they are all smooth and creamy.
  2. Add drops of Ginger Essential Oil.
  3. Reserve them in the freezer until your granola and peach filling are finished.
  4. After it is cooled, mix it into your peach filling.
  5. Top with the granola, serve and enjoy!


A flowering plant in the family Zingiberaceae whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.

It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is indigenous to south China, and was spread eventually to the Spice Islands, other parts of Asia and subsequently to West Africa and the Caribbean. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade. India is now the largest producer of ginger.

Other members of the family Zingiberaceae include TurmericCardamom, and Galangal. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.


The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols, and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic, and antibacterial properties. Gingerols can inhibit growth of ovarian cancer cells in vitro. [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger.

Ginger contains up to 3% of a fragrant essential oil whose main constituents are sesquiterpenoids, with (ˆ)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene, and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma. Ginger is a minor chemical irritant and, because of this, was used as a horse suppository by pre-World War I mounted regiments for feaguing.

Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.


One traditional medical form of ginger historically was called 'Jamaica ginger'; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. It was also frequently employed to disguise the taste of medicines.

Studies are inconclusive about the effects of using ginger for nausea or pain associated with various ailments. Side effects, mostly associated with consuming powdered ginger, are gas, bloating, heartburn and nausea.

One clinical trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.

For more on Ginger, go to or view a video:


Note: These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.