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Ginger is often thought of as a root, but it is actually a rhizomethat is, the underground stem of a plant also known as ginger (Zingiber officinale Roscoe), belonging to the cingiberaceae family.
It seems to originate from some tropical area of the Far East, although the ginger cultivation it has been spreading and is very popular in India, Indonesia, China, Nigeria, Central and South America, Polynesia and Australia.
For many years ginger has been a component very important in chinese medicine –it is already mentioned in the writings of Confucius–, as well as in the Ayurvedic medicine of India.
7 benefits of ginger that make it essential
Ginger not only flavors and adds an unmistakable spiciness to our dishes, it is also attributed anti-inflammatory propertiesfebrifuges, antiseptics and analgesics, among others.
Stimulates immunity. Contains sesquiterpenes that fight rhinoviruses that cause most colds.Alleviate the pain. It is so effective in relieving pain that it is recommended for people suffering from arthritis or osteoarthritis. This effect is due to gingerols.Avoid shoelaces. Take a tablespoon of grated fresh ginger before exercising to prevent sore muscles.Hassle-free rules. It works just as well to treat period discomfort as drugs, but without the side effects.Goodbye migraine! Ginger prevents the constriction of blood vessels that is at the root of many headaches.Boost your memory. Protects neurons against amyloid proteins that cause their degeneration. This prevents Alzheimer’s and other diseases.
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The many virtues attributed to ginger are mainly due to its rich in volatile oils.
It also has phenolic substances, proteolytic enzymes, linoleic acid, several vitamins (especially B6 and C) and minerals such as calcium, magnesium, phosphorus or potassium.
How to take ginger
In Asia it is usually used in the form of fresh rhizome. Young rhizomes have golden skin and a more complex, less pungent flavor.
It adds whole or cut into soups and stewsand it is also grated and squeezed to obtain its juice.
From the dried rhizomes it is obtained ginger powder. Its aroma and flavor are more pronounced and spicy. It is used in cooking as a spice.
is also takenpickled or pickled. With a soft pink hue, it is a product of Japanese origin, called gari there, which usually accompanies sushi and maki. It is prepared with fresh rhizomes, vinegar, sugar and a pinch of coffee and salt.
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