Ginger, the chunky root of a flowering plant, figures prominently in Asian and Middle Eastern cuisine. For more than two millenia, the root has also been used for medicinal purposes. When made into tea, ginger can be an effective temporary remedy for nausea and indigestion. You can buy standard ground ginger for tea in the spice aisle at any supermarket. Or, you can shop for fresher, more finely-ground imported varieties that give the tea a picante quality at health food and gourmet supermarkets.
Boil water in a kettle. Or, bring some water to a boil in a pot. Turn off the water when it has boiled.
Place about half a spoonful of ground ginger in a mug. Or, add a heaping spoonful or two of ground ginger to the pot of water. Stir the ginger tea and cover the mug with a small plate; cover the pot with a lid. Let the tea steep for around 10 minutes. The ground ginger settles to the bottom of the beverage.
Place a strainer over a ceramic or glass teapot and pour in the ginger tea, if you made it in a pot. You may wish to add a squeeze of lemon juice and sweetener to taste before serving the beverage. You can drink the ginger tea you made in the mug straight out of it or strain it into another cup to avoid the ginger sediment.