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Ginger | basic characteristics | healing properties | cookery

Basic characteristics of ginger

Ginger belongs to the group of aromatic herbs which are mostly used in Asian cuisine as the main spice.

Ginger color is golden yellow or light yellow. The outside of ginger is gnarled and reminiscent of the tuber.


Ginger is used in 3 forms :

* In mature form, when is mostly dry, with stronger membrane 

*  As a young immature ginger which is juicy, with a soft shell, but is more difficult to be able to find in stores. 

* In addition to fresh shapes, ginger can also be found as ginger powder, dried ginger, candied ginger and pickled ginger.

Nutritional composition of ginger

In ginger are represented minerals - magnesium, potassium, copper, manganese

From vitamins, in ginger are represented vitamin C, and almost all B group vitamins.

The Health Benefits of Ginger

- Eliminates gastric complaints, flatulence, nausea, vomiting

- Improves digestion, metabolism, prevents ulcers

- Helps in Weight Loss

- Boosts immunity and protects against viruses

- Increases appetite, heats the body

- Clearing the lungs, relieves cough, acting against asthma, bronchitis

- Reduces blood sugar levels

- Relieves the pain of rheumatism and osteoarthritis

Tea against colds

* 1 root ginger (fresh or dried) or 2 teaspoons of ginger powder

* 1 teaspoon malt or honey

* 1 / 2 of lemon

In half a litter of water (1 pint or 16 fl oz.) put washed and sliced ginger roots and cook for about 20 minutes. 

Remove from heat and allow cooling. 

Add sweetener, and lemon. Drink while warm and fresh.

Ginger water is prepared in the following way: boil 4 qt of water and reduce the temperature. 

Meanwhile, grate the 3.5 – 4 oz of fresh ginger root or take 1 oz of ginger powder (placed in a canvas bag or a multilayered treads), put in the water and let it simmer for 5 minutes. 

Take into account that water with ginger not boils again because it will be destroyed the active ingredients of ginger. 

Occasionally squeeze bag with ginger along the wall of the pot to give a dark brown, fragrant liquid. 

Linings should be hot when placed on the affected area.  

Cover the coating with dry towel to retain heat as long as possible.

Undesirable effects of ginger

It's believed that eating ginger in pregnancy could relive morning sickness. 

Ginger isn't recommended for pregnant womenbecause it can cause miscarriage during pregnancy 

Ginger shouldn't be used by people who have problems with blood clotting; because ginger has an anticoagulant effect and seems stronger than aspirin. 

National Institutes of Health warns of the negative effects of consuming ginger while the patient is on medication for thinning the blood, due to an increased risk of bruising or bleeding. If you have a bleeding disorder or are taking the above mentioned drugs for thinning the blood, you should steer clear of ginger.

Application of ginger as a spice in the kitchen

Ginger is readily used in Asian cuisine, and is often added to soups, stews, dishes with rice, steamed vegetables, although ginger is added in cakes.

When buying ginger always choose firm fruit with firm taut membrane. Before using, ginger must be peeled and cleaned and commonly used chopped or grated.

Fresh, unpeeled ginger can be stored in the refrigerator up to 3 weeks in the freezer for up to 6 months. Dried ginger should be stored in tightly closed glass jar in a cool, dark and dry place. You can also keep in the fridge, and prolong shelf life of one year.

If you want to gain a stronger flavor of dish, add the ginger in the final stages of cooking meals; a milder aroma and taste will be achieved if you add ginger at the beginning of cooking.


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