The most ancient spice, one of the most important elements of Indian and Asian cuisines. Disinfects, tones, has a wonderfully fresh and spicy taste and aroma.
Ginger contains essential oils: camphin, felandrin, cineole, borneol, citral, responsible for the aroma and gingerol, which is responsible for the sharp burning taste of the root. Ginger contains vitamins A, C, B1, B2, magnesium, phosphorus, iron, calcium, sodium, zinc and potassium. Ginger contains the amino acids tryptophan, phenylalanine, threonine, lysine, valine, methionine.
All elements have a positive effect on the digestive tract, improve the production of gastric juice and stimulate blood formation, normalize blood circulation, and relieve stomach pain.
Ginger is often used as a medicine or in brewing mixtures. Ginger root, especially fresh, has an expectorant, diaphoretic, analgesic and antiemetic, which is why it is recommended for severe colds in complex treatment.
But the main purpose of ginger is to facilitate the assimilation of food, especially fatty, fried and heavy. In Ayurvedic cuisine, ginger acts as the food of “fire” and supports the internal “burning”. Ginger remarkably improves appetite, perfectly warms in bad weather and can be a great addition to meat and fish food.
In Asia, ginger is actively used both in the kitchen and in medicine. We can say that the cuisine and the use of numerous spices and spices in oriental cuisine are directly related to oriental medicine. Ginger here performs a preventive function by activating the body’s own resources.
Ginger goes well with drinks. The simplest black tea with lemon and ginger is both tasty and healthy, and in bad weather, it warms and maintains internal heat for a long time. It is this property of ginger that is used in hot alcoholic drinks in northern Europe – mulled wine and punch. Cinnamon, cloves, and ginger are the three essential ingredients of any mulled wine mix.
Ginger goes well with baking. Gingerbread cakes, apple pie with ginger or gingerbread cookies will certainly attract attention with their fresh taste at any tea party. In addition, ginger helps to better absorb starchy foods, activating the stomach, preventing stagnation. Try using less sugar and coarser flour, as well as oat or buckwheat flour for baking. Together with ginger, this combination will be not only new and tasty but also useful. Replace sugar with honey and baking will turn out not only fragrant but also contain fewer calories.
Ginger is a great seasoning for fish or poultry. Especially good is the beneficial effect of ginger at night and in the morning when there is no hint of heaviness in the stomach from a plentiful dinner. For baking, stewing, and frying, ginger bookmark rates increase. Ginger creates a pleasant sharpness, reminiscent of pepper.
Pickled ginger in Asian cuisine is served when changing meals to cleanse taste buds and also protect against parasites that may be found in raw fish dishes. Ginger perfectly cleanses and refreshes the oral cavity, preparing for new dishes and tastes.