Ginger: all the properties and health benefits

Originating, apparently, from some tropical area of ​​the Far East, the ginger cultivation it has spread to almost all tropical regions of the world. To take advantage of its benefits, the fresh rhizome of the plant is usually used, although it can also be purchased in powder or pickled form.

What is ginger and what is it used for?

With its spicy and lemony flavor, this underground stem, a star of Asian cuisine, not only flavors rice stews, sweet and sour sauces, desserts and hot and cold drinks, but is also considered a effective remedy for the relief of intestinal problemsnausea, vomiting… apart from being a good anti-inflammatory and antiseptic.

The main producing country in the world is Jamaica. Other producing countries are: China, India, Nepal, Thailand, Sri Lanka, Nigeria, Bangladesh, Philippines.

Ginger: properties

The many properties of ginger are mainly due to its rich in volatile oils.

also owns phenolic substances (called gingerols, shoagols and gingerones), proteolytic enzymes, linoleic acid, vitamins (especially vitamin B6 and vitamin C) and minerals (calcium, magnesium, phosphorus and potassium).

Ginger: health benefits

A review of scientific studies published in the journal Nutrientsconcludes that ginger has been proven effective in most studies, including those that examined relief of nausea and vomiting during pregnancy, digestive function, improvement in the level of expression of colorectal cancer risk markers and anti-inflammatory effects.

The powerful composition of ginger makes the benefits of ginger numerous:

For dizziness and nausea. Ginger reduces the symptoms associated with motion sickness. It is very useful for nausea to take ginger in pregnancy, although for short periods of time.For bad breath. An oriental technique consists of using a small piece of ginger pickled in vinegar to remove bad breath and freshen the mouth after meals.For digestion and microbiota. The properties of ginger to improve digestion are well known. It favors the elimination of bacteria and other harmful intestinal microorganisms. Regularly taking ginger helps to improve the composition of the intestinal flora and helps prevent the appearance of intestinal putrefactions responsible for abdominal swelling and meteorism. It is recommended, for this, to accompany it with probiotics.For colds. This is one of the best known benefits of ginger: it can help sweating and is very useful in colds and flu.As a circulatory tonic. The combination of the stimulus of sweat and the circulatory torrent induces to move the blood to the periphery. This makes it appropriate for chilblains, hypertension and fever. Ginger also inhibits platelet aggregation, thus helping to prevent cardiovascular disease.antioxidant effect. Ginger is rich in antioxidants, which slow down the aging process.anti-inflammatory effect. Its gingerols, the main active components of ginger and responsible for its spiciness, are volatile oils with very powerful anti-inflammatory properties. People with rheumatoid arthritis experience relief from pain and swelling and improvements in mobility when they consume ginger regularly.anticancer effect. Gingerols may also inhibit the growth of colorectal cancer cells, as the results of different studies suggest.For muscle activity. Ginger is high in magnesium, calcium and phosphorus, minerals that actively participate in muscle contraction and nerve impulse transmission. It is therefore a useful remedy to prevent and combat muscle spasms and muscle weakness.

How to take ginger for medicinal purposes in each case?

Medical research on ginger often uses the extract (250mg dose) or the raw or cooked root (about 2g). To make the most of the benefits of ginger in each case, these are the recommendations:

To prevent dizziness, Before embarking on the trip, it is advisable to take two cups of an infusion with slices of fresh grated ginger and a teaspoon of chamomile flowers. is left boil ginger over low heat for 15 minutes, add the chamomile and let it rest for five minutes before straining.

On long journeys it is advisable to carry a thermos with a couple more cups of this herbal tea. It is also useful chew a piece of raw ginger root, although it is spicy and its flavor may not be pleasing to all palates. Another option to take advantage of the benefits of ginger is to take it in the form of a tincture: 10 drops in half a glass of water before embarking on the trip.

For all other uses of ginger, You can also drink the infusion (up to three cups a day) or season both savory and sweet dishes with the zest. To prevent dizziness, sips of the infusion are taken –up to three glasses– throughout the day.

In any case, before treating a problem with ginger, remember that the diagnosis of what is happening to you must be made by a medical professional.

Ginger: contraindications

In high doses it can cause gastritis. At pregnant and lactating mothers they are recommended in low doses and for short periods. Nor does it suit children under 6 years.

Among the contraindications of ginger, it stands out that it is not recommended in case of Gastroduodenal ulcer.

How to take ginger

Ginger is often said to have a fresh, lush and spicy scent. It reminds of citrus, especially lemon, some cologne waters, fresh grass and a bit of wood, but sweet and velvety.

When making ginger teaa very common combination is that of ginger with lemonwhich allows us to take advantage of the properties of both foods.

In salty cooking it also goes well with soy sauce, vinegar, sesame, oil, and miso to make sauces, vinaigrettes, and condiments. Added only enriches any food with a not very strong or sweet flavor, such as fish, rice, vegetables or fruits.

The other option, widely used in oriental and natural cuisine, is to grate it, squeeze the pulp obtained and add that juice at the end of cooking, just before eating it. Half a teaspoon of juice per person is recommended.

In confectionery it can also give a lot of play and in fact it is common in classic recipes such as gingerbread, carrot cake or gingerbread cookies.

He japanese pickled ginger or gari, It usually accompanies sushi and maki to give it a crunchy texture and a touch of acid and salty flavor that cleanses the palate between bites.

Different presentations of ginger

He fresh rhizome It is how it is usually used in Asia. It must be acquired smooth, without wrinkles. The rhizomes can be frozen, peeled and chopped or grated. In the fridge, they stay fresh for up to a couple of months.

Young rhizomes have golden skin and a more complex, less pungent flavor. than that of the old, dark-skinned. It is added whole or cut to soups and stews, and is also grated and squeezed to obtain its juice.

He ginger powder It is advisable to buy it in small quantities so that it preserves its aroma and freshness. It comes from the dried rhizomes, so its aroma and flavor they are more pronounced and spicy. It should be stored in a dark, cool and dry place.

It is also found pickled ginger. 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.

He ginger preserved in syrup It is more typical of northern Europe. Formerly it was presented in beautiful Chinese ceramic jars and used for decoration of sweet recipes such as puddings, cookies and cakes. Likewise, the frosted ginger is the oriental version of our candied fruits. Its sugar content is so high that not highly recommendedsince cooking, in addition, destroys to a large extent its most healthy substances.

Ginger recipes

Ginger seitan with mashed potato

Ingredients for 4 people):

200 g seitan 1 tablespoon ginger powder 3 tablespoons sesame oil 600 g potatoes 4 dried shiitake mushrooms 8 French onions 1 glass apple juice 2 tablespoons light honey 1 tablespoon soy sauce 1 tablespoon olive oil salt

Preparation (30′ + 20′ cooking + 2h rest):

Cut the seitan into small fillets. Mix the ginger powder with the sesame oil to spread them on both sides. Let stand at least 2 hours or overnight. Peel the potatoes and cook them with the shiitakes and a pinch of salt for about 20 minutes. Remove the mushroom stems and mash everything together, adding cooking water if necessary. Cook the whole onions for about 20 minutes, covered with the apple juice, honey (or maple syrup), soy sauce and olive oil. Roast the scallops on a grill over high heat and serve with the mashed potatoes and two caramelized onions.

Nutritional information:

Calories: 200 Carbohydrates: 23 g Proteins: 11 g Fats: 7 g Cholesterol: 0 mg.

Cucumber makis with two gingers

Ingredients for 4 people):

2 cucumbers 8 leaves of Chinese cabbage 4 tablespoons chopped wakame seaweed 125 g carrots 125 g pumpkin 15 ml apple juice 3 cm fresh ginger root 1 lemon (skin and juice) 1 tablespoon brown sugar 1 tablespoon soy sauce 2 tablespoons olive oil virgin olive 2 tablespoons of pickled ginger 1 tablespoon of gomasiosalt

Preparation (20′ + 33′ cooking):

Peel and cut the cucumbers lengthwise in a square shape, without the ends. Soak the wakame seaweed. Blanch the Chinese cabbage for 3 minutes, rinse with cold water and set aside. Cook the carrot and pumpkin with the apple juice and a little salt for 30 minutes. They drain well. Grate the ginger root, squeeze out the pulp, mix with the cooked vegetables and mash everything. Spread out a cabbage leaf and brush with the obtained puree, leaving 2 cm unspread on the edges. Arrange a piece of cucumber lengthwise, glued to one of the edges, and place pieces of wakame on it. Roll up the sheet. Repeat the operation until the cucumber is finished Wash the lemon. Grate its skin and, in a mortar, mix with a tablespoon of its juice and the sugar, soybeans and oil. Cut the ends of the cabbage rolls and cut into portions. Serve with 1 a piece of pickled ginger, the dressing and sprinkled gomasio on top.

Nutritional information:

Calories: 128 Carbohydrates: 12 g Protein: 2 g Fat: 7 g Cholesterol: 0 mg

Persimmon puree with ginger

Ingredients for 4 people):

3 ripe persimmons 1 tablespoon clear honey 1 teaspoon agar-agar 2 cm fresh ginger root 750 ml chocolate hazelnut or soy milk 4 egg yolks 1 tablespoon kuzu or cornmeal

Preparation (10′ + 55′ cooking):

Grate and squeeze the ginger. Cook the pulp of the persimmons with the ginger juice and honey (or rice syrup), over low heat for 45 minutes. At the end add the agar-agar seaweed,…