How to Eat Juicy Ginger Root and Treat

Ginger roots are an excellent seasoning for meat and fish dishes, an addition to the culinary delights of the national cuisine of Japan, as well as a well-known healing agent. How to eat ginger? What is the best way to take advantage of its medicinal properties?

The benefits of ginger root are due to its composition and the presence of a variety of vitamins, organic acids and bitterness. The pulp of ginger contains calcium and iron, chromium and magnesium, phosphorus, potassium and silicon. It is rich in fiber and essential oils, phytoncides and other highly active compounds that have an effective effect on the body.

The healing properties of ginger

Today, ginger is recognized by both folk and traditional medicine as an anti-inflammatory, bactericidal, anesthetic agent.

As a medicine, ginger is actively used in inflammatory diseases of the throat and nasopharynx, colds, viral infections. In this case, a decoction or tea based on the medicinal root:

• help relieve pain and discomfort when swallowing;
• stimulates the discharge of sputum;
• will have a mild antibacterial effect.

The benefits of ginger are not limited to this. In his power to warm and relieve chills, cause intense sweating and, thereby, bring down the fever. Lemon is added to tea mint, which enhances the beneficial properties of the root. Ginger tea strengthens the immune system, tones up and creates a good supply of strength to resist seasonal diseases.

What is ginger eaten for? For medicinal purposes, the root is used to activate the digestion process, increase appetite and the production of gastric juice, which is especially important if a person suffers from gastritis with low acidity, flatulence, and dysbiosis.

Since ginger contains a lot of active substances, products based on such plant materials can not only benefit, but also cause undesirable reactions, for example, exacerbation of chronic diseases or allergic reactions.

To prevent this from happening, before taking ginger, be it tea, hot seasoning, dry powder or plant-based sauce, you need to consult a specialist. The doctor will suggest a safe dose and protect you from possible troubles.

How to use ginger: recipes and recommendations

Ginger spread throughout the world from the East. Dishes, seasonings, drinks from the juicy root can be found in the traditional cuisine of the peoples of China, Korea, Vietnam and, especially, Japan. Not only does the indigenous population of the countries of the south and southeast of Asia actively use ginger for food, the miraculous root in dried and fresh form is used to prepare traditional medicine.

If in the homeland ginger is most often included in sauces or marinades, pickled or infused for the preparation of cold and hot drinks, then in the Old World the plant had a different fate.

How did our ancestors use ginger? The root brought to Europe, oddly enough, became not a seasoning for meat, but, together with cardamom, cloves and other outlandish spices, began to be used to flavor gingerbread, gingerbread and other confectionery products. In the countries of central and northern Europe, the warming properties of ginger gradually began to be used. People have learned not only to infuse and boil the roots, but also to add them to beer and other alcoholic beverages.

How is ginger root consumed today?

Thanks to the networking and information revolution, the use of ginger in cooking has become incredibly widespread. Today, ginger improves the taste not only of baked goods, confectionery and drinks, but also of all kinds of soups, cereals and vegetable dishes, roasts and sausages.

The traditional Japanese way of eating ginger marinated with rice vinegar, salt and sugar has also taken root. What is pickled ginger eaten with? In the Land of the Rising Sun, pickled pieces of ginger root are served with sushi, sashimi and other seafood dishes, as well as rice and stews. In Europe and the American continent, this custom was adopted along with the popular sushi today.

But besides that, pickled ginger goes well:

• with baked or fried salmon, other oily fish;
• any meat and poultry;
• rice dishes with vegetables or mushrooms.

Not only is ginger root used as a tasty and healthy independent seasoning, it is crushed into marinades for meat and fish. As a result, the finished dishes become softer, juicier and more aromatic due to the properties of the root. The classic marinade in this case is made on the basis of soy sauce, wine vinegar, sesame oil, garlic and other spices. Ginger is added to the mixture in a chopped form.

There are many recipes on how to use ginger with pleasure and benefit. The leaders in popularity are considered to be refreshing, invigorating and warming drinks based on an amazing root:

1. All adherents of a healthy lifestyle who want to lose weight and strengthen the immune system are familiar with tea with ginger, honey and lemon... It is drunk both hot and chilled. In the latter case, the drink can be served with ice and mint.
2. Chopped fresh root will add spice to punch, beer, liqueurs. Bitters are made on ginger.
3. If a gourmet prefers non-alcoholic drinks, then he should try hot tea, which, in addition to ginger root, is supplemented with cardamom, orange zest, cloves and cinnamon. An original and very invigorating replacement for the famous mulled wine.

Ginger is a versatile seasoning. It can be easily combined with almost any product, which opens boundless horizons for the most daring culinary specialist.

The value of the root is added by the fact that ginger can be used both as an original food supplement, as a seasoning, and also as a remedy..

After heat treatment and pickled ginger loses its characteristic scalding pungency, its taste becomes softer. But it must be remembered that medicinal properties of ginger are partially lost, because high temperatures and vinegar marinade destroy vitamins, change the mineral composition of the product.

If it is not possible to use fresh root for culinary and health purposes, you can find already dried and crushed ginger. It retains more nutrients than in the marinade, but the aroma of such a seasoning is not so bright.

How to take ginger - video