Why ginger is the secret spice your health needs
Most people associate ginger primarily as a staple in Asian cuisine without recognising its many beneficial properties. Discover why it's worthwhile to include ginger in your daily diet and its health advantages.
Ginger is a spice with a unique taste and aroma that has captured the hearts of culinary enthusiasts worldwide. It originates from Asia, mainly China and India, where it has been used for centuries both in culinary and medicinal practices. The root of this plant quickly gained popularity in Europe as well. It's no wonder ginger is appreciated for its spicy notes, which pair excellently with various dishes.
Ginger is available in both fresh and dried forms, offering flexibility in its use. Fresh ginger, with its juicy and sharp taste, is excellent in infusions or as an addition to tea. Conversely, dried and powdered ginger is a superb ingredient for sweet pastries or aromatic soups. Thanks to its versatile properties, ginger has found numerous uses in kitchens worldwide.
What are the properties of ginger?
It's not just the taste but primarily the health properties of ginger that attract the attention of dietitians and doctors. It is rich in vitamins A, C, and E, as well as minerals such as phosphorus, potassium, and iron. A key component is gingerol, which gives it an intense, spicy flavour and medicinal properties. Gingerol is renowned for its anti-inflammatory traits, helping to relieve joint and muscle pain, and it also aids in lowering cholesterol levels.
Ginger aids digestion by reducing bloating and stomach discomfort. It has antibacterial and antiviral properties, making it ideal during the cold and flu season. Additionally, regular consumption of ginger can help reduce appetite, aiding in weight management. Fresh ginger in infusions provides warmth and supports the immune system.
Powdered ginger can be used to prepare a remedy for a sore throat. Mix ginger with water and use it as a gargle. This mixture also acts as a refresher, reducing bad breath.
Ginger has expectorant properties and helps thin respiratory secretions, making it useful in treating coughs during infections.
Fresh or dried ginger? A comparison
In the kitchen, we often encounter two types of ginger: fresh and dried. Each has unique benefits that can be exploited depending on what is being prepared. Fresh ginger is indispensable in infusions or teas because it contains more vitamin C and enzymes that aid digestion.
With its sharper taste, dried ginger is well-suited for long-cooking dishes such as curry or soups. The drying process concentrates its antioxidants, including gingerol, making it an excellent addition to broths or stews. Therefore, having both types of ginger in the kitchen is worthwhile for exploiting their full health potential.
Ginger is also a great addition to one-pot dishes, especially those inspired by Asian cuisine. It is also popular pickled as an accompaniment to sushi. However, it is crucial to use it moderately, especially for those taking certain medications, as it can affect their efficacy. Two to four grams (approximately 0.07 to 0.14 ounces) daily are considered sufficient to experience the health benefits without risking unwanted effects.
