Ginger

Ginger – Origins and Cultivation

Whether as a spice in a Thai curry, as ginger tea, or as a candied sweet, the fruity, spicy flavour of the root is very popular. Especially in Asian cuisine, ginger is a core element of many dishes. The ginger plant supposedly originates from Sri Lanka or the Pacific Islands, where it is still cultivated today, but the exact origin is hard to determine. There are large cultivation areas in China, Japan, India and Indonesia, as well as South America, Australia and even France.

Food Facts

Ginger

Class	ginger
Calories	80 kcal per 100g
Nutrients	18g carbohydrate, 2g fibre, 0.8g fat, 1.8g protein per 100 g
Season	available year-round
Storage	in a cool, dry place, or when cut store in the vegetable drawer of the fridge
Shelf life	two to three weeks

Ginger – What Does The Fresh Spice Look Like?

The ginger plant is a reed-like plant with thick stems and long leaves which thrives in subtropical and tropical areas. The plants bear pretty flowers but the “star” of the ginger plant is hidden in the earth - the roots. The roots have a light brown skin which, when fresh, is smooth and firm. It’s best to avoid ginger in the supermarket that has a thick and woody skin. When peeled, ginger has a yellow flesh which can be quite fibrous depending on the age of the plant. It’s hard to determine how fibrous a root will be until you cut into it with a blunt knife.

Ginger – A Medicinal Plant

It’s the ingredients contained in ginger that give it its typical flavour - the gingerol and the shogaole. Both substances promote blood circulation, which in turn stimulates the metabolism and aids digestion. After a rich meal, ginger also aids the production of digestive juices. In herbal medicine, ginger has also been proven to help with nausea and travel sickness.

Ginger – Colds and Diseases

Ginger is also used as a natural remedy for inflammation and pain. Some of its ingredients are said to inhibit enzymes in the body responsible for diseases such as osteoarthritis. Additionally, its antibacterial essential oils are a great treatment for colds. The spicy substances of the root stimulate sweat production which helps the body to get rid of germs quickly.

Ginger Tea – A Soothing Drink During Cold Months

Hot ginger tea is a good remedy for the onset of a cold or during a cold itself. There are various methods of preparation. For a strong tasting tea, peel a piece of ginger about 3-4cm in size, cut it into slices, and simmer for a few minutes in a litre of hot water. Then remove the ginger sticks and add the juice of half a lemon, or to sweeten, just add honey.

Ginger – Tips For How to Use It

Peeling obscurely-shaped roots of ginger can be difficult at times. Here’s a helpful tip: use a teaspoon to scrape off the thin skin easily. Leftover ginger can be frozen by wrapping it in cling film or tinfoil and then placed in an airtight freezer bag or container in the freezer.

Ginger - From Savoury to Sweet

Finely sliced ginger is a versatile spice that lends a slightly Asian taste to many dishes. The fruity, spicy taste goes well with creamy Thai curries and Asian wok dishes. Ginger often gives classic home-cooking an interesting twist. For example, well-known dishes such as a simple potato soup or a gravy can take on a fresh taste with the addition of ginger. The longer ginger is cooked, the milder it becomes.

Ginger Products - For Snacking and Drinking

Ginger is often used in traditional baking. It adds a distinctive taste to Christmas treats like Lebkuchen (gingerbread) when combined with cloves, cardamom and cinnamon. You can also find processed ginger in the form of a spice powder or sweets, such as chocolate-covered candied ginger pieces. Other popular products with a ginger taste include ginger beer, ginger jam and the refreshing ginger ale – a sugary lemonade with a ginger taste.