Native to Asia, the ginger or zingiber officinale is a tropical perennial plant whose rhizome offers many health benefits and virtues.
Ginger is widely used in Asian cuisine but has since gone beyond these borders to reach our plates.
There are many varieties of ginger including that from North America ("wild ginger"), Reunion (ginger-saffron), South India (mango ginger) where color, flavor and aroma are very specific.
Since the Middle Ages, it has been given all kinds of aphrodisiac virtues. But, it is also used in cooked and in traditional medicine to treat various affections.
- Cooking: our recipes with ginger
Ginger and its health benefits
There are many benefits and virtues of ginger, recognized and used for a very long time.
Anti-inflammatory, anti-migraine, ideal against motion sickness or even aphrodisiac according to some, it has many medicinal qualities.
- Do you suffer from digestive disorders or gastrointestinal infections? Ginger has virtues digestive.
- In China, it is used against chills, it relieves colds, flu and other respiratory problems very well.
- Ginger also raises the blood pressure and improves the capillary circulation.
- Among the benefits of ginger, its properties anti-vomiting: it is very effective against travel sickness and the postoperative nausea. Good news for pregnant women: they can consume it to relieve their nausea.
Use of ginger:
Grated or chopped fresh, candied, crystallized, marinated, dried or ground, ginger is in gastronomy, a spice that has been used for less than 4,400 years.
Became over the centuries, one of the culinary aromatics the most common in the world, you can get them in organic food stores, or fruit and vegetable departments.
To get the better therapeutic benefit, are indicated:
- A infusion of fresh ginger: cut into small pieces, 2.5cm rhizome. Simmer over low heat for ¼ hour then filter. Drink 1 to 3 cup (s) per day to relieve the cold, the cough or promote the blood circulation.
- A infusion of dried ginger: pour 25cl of boiling water over ¼ to ½ teaspoon of dried ginger powder. Leave to infuse for 10 minutes then filter. Drink 1 cup after meals to relieve nausea, bloating or flatulence.
- Capsules: take 250 to 500 mg, 2 to 3 times a day.
- Excerpts: to relieve thearthritis, comply with the indicated dosage.
Growing ginger for its benefits
Ginger needs shade and heat (minimum 10 ° C). The soil should be rich and well drained.
Ginger can be irritating to some. In this case, consume it reduced to powder, it will be less aggressive even if it loses its taste qualities.
For multiply ginger, just divide the clumps in the fall.
Ginger in a jar:
If you use a deep enough container, growing ginger in a pot is quite possible, as long as you drain the container well by putting a bed of gravel or clay balls at the bottom of the pot and naturally piercing it. .
Beware of little animals!
Ginger is susceptible to attacks of mealybugs.
Ginger in the kitchen
Ginger: king of oriental cuisine
In China, Japan or Thailand, we consume ginger fresh, minced in court bouillons, marinades and soups.
It goes wonderfully with fish and rice, perfume it tea, it is also crunched for gluttony between meals.
The curry powder smells so good, thanks in large part to the ground ginger. And the most famous delicacy in all of Southeast Asia is the candied ginger.
Whether fresh, dried, candied or powdered, ginger delicately scents vegetables, dressings, shrimp, meats or ice cream. In pastry, it goes well withcinnamon.
- Cooking: our recipes with ginger
Ginger aids digestion. It contains a little vitamin C, B and various trace elements depending on the nature of the soil. Ginger is invigorating and gives an impression of heat.
In Britain, the United States and Australia, ginger is still a commonly used spice. For example, it is essential in pastries such as "ginger breads », These fragrant cupcakes served with tea.
It also perfumes drinks like "ginger beer", Slightly alcoholic, or the"ginger ale ", A sparkling water with added coloring and ginger essence, used to make whiskey or gin longer. It's up to you to try!
Smart tip about ginger:
In gastronomy, consuming ginger is safe, although it can cause mild heartburn. It is contraindicated during the pregnancy, and without medical advice in association with anticoagulant drugs.