Ginger

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Aromatic and expressive, ginger adds a special flavor to Asian fried dishes, as well as to many fruit and vegetable dishes.

Ginger is the root of the ginger plantwhich grows underground and has a hard, grooved texture. The inside of the root can be yellow, white or red, depending on its variety. It is covered with a brown bark, which, depending on whether it is harvested ripe or not, can be thick or thin.

The scientific name of ginger is Zingiber officinale and it is believed to be derived from its Sanskrit name singabera, which means horn-shaped, corresponding to the appearance of the root.

Ginger originates from Southeast Asia, whose cuisines still make extensive use of this spice. It is mentioned in the writings of ancient China, the Indians and the countries of the Middle East. After the Romans brought ginger from China more than 2,000 years ago, its popularity centralized in the Mediterranean, but in the Middle Ages it became known and revered in other parts of Europe.

Today, the most commercial ginger producers include Jamaica, India, Indonesia and Australia.

Composition of ginger

IN ginger has about 3% essential oils to which it owes its exotic aroma. Its aromatic oils contain various photochemicals, the largest being zingibirine, followed by farnesin and bisabolin. The useful substances in ginger are many - magnesium, potassium, calcium, phosphorus, iron, sodium and protein.

Selection and storage of ginger

- Whenever possible, choose fresh ginger - not only because it has a more noticeable aroma than dried, but also because of the higher levels of gingerol contained in it.

- Fresh ginger should be stored in the refrigerator in a paper towel. This will keep it for about three weeks.

- Dried ginger is stored in a glass container with a lid in a dry, cool and dark place. You can also leave it in the refrigerator, where it will retain its aroma for up to a year.

Ginger in cooking

Ginger it has a strong sweet aroma and at the same time a rather spicy taste. Its pungent taste is due to the substance zingiberon contained in it. The root of the plant is used as a spice. In each country it is prepared differently - boiled, stewed, baked, fried, marinated, dried or fresh.

Fresh ginger has a very burning taste and at the same time a pleasant lemon scent. In this form it is most popular in Asia. There, the fresh ginger is grated or chopped, then soaked in water for several hours. It is added to the dish shortly before serving. You should not subject fresh ginger to heat treatment, because you will further increase its burning taste.

In India and Sri Lanka, ginger is fried and used as a sauce for meat and vegetable dishes. Chopped ginger is fried with garlic or onion, because its aroma softens, and at the same time unfolds even better.

In Thai cuisine, ground but fresh ginger is added to curry combined with coconut milk. In Indonesia, on the other hand, they often use ginger-based pastes and fresh hot peppers to spread on the meat before roasting. Strange as it may sound, in the hot climate of the Himalayas and Indonesia very often drink tea from slices of fresh ginger.

In Chinese cuisine, ginger is either fried or boiled. In dishes that require longer cooking (such as soups), the ginger is cut into large slices to give off its aroma gradually. For quick frying dishes, add finely chopped / grated ginger in a wok.

In Chinese cuisine, another way to process ginger is sugaring. Peel a squash, grate it and boil it in lukewarm water. Then boil it in a very thick sugar syrup.

Ginger beer is brewed in the United States and England, and jams, candies and marmalades are made in some parts of Asia. It is also used to flavor compotes - especially pears. It is often added to cakes and cookies. The spice is also present in the special German Christmas cookies. The roots are used to make liqueurs and syrups. Ginger syrup and candy are very suitable to add to ice cream and even fruit salads.

Benefits of ginger

- Relieves gastrointestinal pain. Ginger is able to reduce all the symptoms associated with travel sickness (such as sea sickness) such as dizziness, nausea and cold sweats.

- Has anti-inflammatory effects. Ginger contains many potent anti-inflammatory compounds called gingerols, which explains why many people suffering from osteoarthritis and rheumatoid arthritis experience relief after consuming ginger.

- Protects us from colorectal cancer. Gingerols, the main active components of ginger, which are also responsible for its distinct taste, are able to limit the growth of colorectal cancer cells. This property of gingerols became clear after studies in mice.

- Ginger causes cell death in ovarian cancer cells. Laboratory studies have shown that gingerols, the active phytonutrients in ginger, kill cancer cells by causing apoptosis (programmed death) and autophagocytosis (assimilation).

In addition, ginger extract has antioxidant, anti-inflammatory and anti-tumor effects on cells.

- Improves the response of our immune system. Ginger can not only keep you warm on a cold day, but it can also help induce healing sweating, which is often helpful during colds and flu. German scientists have found that sweating provides a kind of protection against certain microorganisms, including E. coli, Stahhylococcus aureus (common skin inflammation) and Candida albicans.

- The phenolic compounds contained in ginger determine its valuable action in terms of gastrointestinal irritation, while helping to increase the production of saliva and bile.

- It is believed that ginger is even able to fight stubborn cellulite. The scrub, prepared from ginger, improves blood circulation and helps to significantly warm the skin. Removes swelling and gradually smooths out bumps. The scrub is very easy to prepare - 1 tablespoon of grated ginger is mixed with fresh ginger juice. Sea salt is added to them to get the consistency of a scrub. With gentle movements, the mixture is applied to the problem areas and gently rubbed.

- Ginger has the property to slow down aging and protect the brain. This is due to the high content of antioxidants in the useful root. It improves the recovery process in the body and actively fights toxins and free radicals. Protects against cell death in the brain, which is thought to be a major cause of Parkinson's and Alzheimer's. Helps to improve memory and cognitive functions.

Honey and ginger

One of the most magical combinations combines two of the most useful products - honey and ginger. Mixing them gives one of the most powerful immunostimulants, proven to keep the flu away.

To prepare the healing elixir you need 300 g of fresh ginger root, 400 g of honey and 2 lemons. Peel a squash, grate it and slice it. Wash the lemon thoroughly with warm water and slice it. Blend and remove the seeds and large threads of ginger. Then pour into a jar with honey, stir to mix well. The mixture is stored in the refrigerator. Consume 3 times a day 1-2 tsp.

The mixture is such a powerful immunostimulant for several reasons. First of all, lemons are extremely rich in vitamin C, while having excellent antiseptic action. Ginger is rich in many valuable substances and vitamins, improves digestion, and in combination with honey is a real balm for the body.

Harm from ginger

Manifestations of allergic reactions to ginger. In rare cases, changes in the mood of people who have consumed the herb have been reported. Ginger is contraindicated for pregnant women, nursing mothers and young children. Its consumption is also not recommended for people suffering from cardiovascular problems, gallstones, brain tumors or other diseases of the brain tissue.