In our latitudes, this plant does not grow, but is widely available for sale. More often, ginger can be seen on the shelves with spices in powder form or the fleshy root itself. Do not miss the opportunity to buy it. Especially because it is especially useful to eat ginger in the cold season. It strengthens the immune system, contributes to the heat balance of the body, increases its resistance to infections.
Content:
- Description of ginger
- Ginger Properties
- Use of ginger
Description of ginger
Ginger - a real fount of useful substances. Its roots contain essential oil, vitamins A, B1, B2 and C, micro and macronutrients (zinc, sodium, potassium, iron, magnesium, phosphorus, calcium salts), amino acids, fiber, carbohydrates. The plant is considered a universal doctor.
Ginger tastes spicy, hot, and therefore is considered a “hot” spice. The plant is widely popular in India, where it is added to almost all dishes.
Properties of ginger
The main property of ginger is the improvement of the digestive process. It has analgesic, antirheumatic (relieves pain in the joints), anti-inflammatory, wind and diaphoretic, expectorant, tonic effect. Ginger treat bronchitis, cold, flu, pharyngitis, sore throat, laryngitis.
Ginger is used for kidney, intestinal and biliary colic, belching, stomach pain, flatulence (bloating). It is a strong antioxidant and helps cleanse the body of toxins and slags, thereby improving the overall condition of the body, stimulates the flow of bile. And this is a proven tool for losing weight. Ginger root is an effective bactericidal agent that protects the body from parasites. Acts as a sedative, so they treat mental disorders - apathy, lethargy, aggressiveness. A beneficial effect on memory, activates brain activity. Daily use of ginger improves blood circulation, reduces the amount of cholesterol in it, and prevents the development of hypertension, angina and other cardiovascular diseases.
Ginger has the ability to relieve smooth muscle spasms, reducing muscle pain, eases menstrual pain in women. When overeating will help digest fatty and meat dishes. In addition, it is used as a diuretic for edema of both renal and cardiac origin. And this plant helps with nausea, in particular with seasickness - for this it is enough to chew a small piece of the root. It alleviates the state of toxicosis in pregnant women.
There is evidence that ginger prevents the growth of cancer. Even in ancient times, this plant was used as an aphrodisiac, which increases not only the potency in men, but also libido (sexual desire) in women.
However, there are contraindications to the use of ginger. These are, in particular, a stomach and esophagus ulcer, colitis, sand and kidney stones, late pregnancy and lactation.
Use of ginger
Ginger tea is an effective remedy for colds and a strong antioxidant. For its preparation use fresh (rubbed or cut into thin slices) or dried root. 6 teaspoons of ginger - 200 ml of boiling water. Insist 4-5 hours, drink warm. Or pour cold water, bring to a boil and boil for 10 minutes. To improve the taste add honey, green tea, lemon, mint. In cooking, ginger is used in confectionery products, added to meat dishes. It is dried, pickled, fried, brewed, consumed raw. Ginger make candied fruit (sugar), flavored beer. It goes well with mint, honey, lemon. Ginger powder is added to the dough, cereal, sausage, vegetable stew.
It is impossible to imagine Japanese cuisine without ginger. It is used as an indispensable seasoning for raw fish dishes, as it has a strong antihelminthic effect. Ginger is added to the herring; it gives a pleasant aroma to the broth and meat broth. With him prepare sauces and marinades.
If you buy ginger root, then the skin must be cut before use, but very thin, because directly below it is the main stock of aromatic substances. When stewing meat, add ginger in 20 minutes. until ready, in sweet dishes and compotes - in 2-5 min. For 1 kg of dough or meat put 1 g of ginger powder.
And finally, try making ginger ale. It, by the way, nonalcoholic. You need 140 grams of ginger, 1-2 lemons, 6 tablespoons of sugar, 1 liter of mineral water, ice. Ginger rubbed on a coarse grater, add sugar and mix thoroughly. Lemon juice is also squeezed here. Pour mineral water and stir. Filter out. In the drink, you can add a sprig of mint. Fresh ginger root, wrapped in cellophane, can be stored in the refrigerator for up to 2 months.
