GINGERbread Spice Sugar Scrub

I always try to come up with a few “holiday” recipes each year. They make great last minute gifts and additions to my crisis care packages. This sugar scrub is very quick and easy to make. I did some research, looking at several recipes. The addition of tapioca starch makes this scrub less likely to separate over time. I like the texture in this formula and its divine scent. It contains several of my favorite spices to work with. All have warming qualities which are perfect if you have poor circulation or “weak kidneys”. Winter tends to exasperate both of these conditions.

Gingerbread Spice Sugar Scrub

In a large bowl measure out…..

4 cups of white granulated sugar

1 cup of brown sugar

Use your hands to work out or remove any lumps.

Then add

1 and 1/4 cup of tapioca starch

Use a fork to mix it into the sugar. If you have sensitive lungs you might want to wear a dust mask for this step. Set aside.

In a large saucepan melt on medium high heat…

3/4 cup of solid coconut oil

1/4 cup of shea nut butter (liquid, semi solid or solid)

Remove from heat and let cool for five minutes.

To your bowl of sugar mixture add…..

1 tsp of vanilla extract

1/2 tsp of star anise powder

1/2 tsp of nutmeg powder

1/2 tsp of cinnamon powder

1/2 tsp cardamon powder

1/4 tsp of clove powder

10 drops of Ginger essential oil

Mix well with your hands or wooden spoon.

You can test a sample and see if you want to add more of these spices.

Add the melted oils and mix well with a wooden spoon.

Fill your containers. I like to tap them on a counter in between spoonfuls to really get them packed. Refrigerate for 15-30 minutes. Remover and store in a cool dark place until used.

This recipe fills up six decent sized containers with about 1 cup of scrub.

Zingiber is the aromatic rootstock of a perennial plant that grows in the tropics. It is very common and easy to find in most grocery stores worldwide. It can be cultivated or found in the wild. The rootstock is thick, fibrous, and light tan colored. It grows in a finger like/branched formation. As it creeps the root can become quite large, often palm sized. Ginger produces a simple stem wrapped by layers of long, narrow, lance shaped, alternate arranged leaves. It can grow almost four feet high. As the green leaves mature and separate from the stem they can measure 6-12 inches long . Sterile yellow/white flowers with purple streaks grow on short dense spikes. You will often see images for “red ginger”confused with Zingiber officinale. They are not the same plant. Ginger likes partial shade and moist, fertile soil.

Ginger has a “heating action”. It stimulates digestion, perspiration, and breastmilk production. Historically this herb has been used internally to treat colic, gas, bloating, indigestion, nausea/morning sickness, suppressed menstruation, the flu, headache, sore throat, laryngitis, vertigo, blot clots, colds, cough, high blood pressure, hypothyroidism, poor circulation and heart disease. Many herbalists use it to reduce inflammation. Fresh ginger being preferred for respiratory conditions and dried ginger for digestive complaints. Externally this plant has been used to treat, pain, migraines, chills, muscle soreness, congestion, asthma, athletes foot, arthritic joints, and weak kidneys.

Energetics:pungent, sweet, bitter, warm, dry

Element:fire

Contraindications:ulcers, acid stomach, inflammatory/heat conditions. Anticoagulant drugs like Coumadin or aspirin. Although commonly used for morning sickness, use only very low doses in pregnancy. Do not use during childbirth, especially when there is a risk of heavy bleeding.