BENEFIT OF GINGER

Ginger is the rhizome of a reed like perennial (Zingiber officinale) from the family Zingiberaceae; a tall flowering plant that has a tan skin, ivory to greenish yellow flesh and a sweet, peppery flavour with notes of rosemary and lemon. Alexander the Great was responsible for the introduction of ginger; it came to Europe in about 340 BC.
Ginger can be used to aid digestion; it is a stimulant and also has anti-inflammatory properties which can help relieve pain associated with muscular problems. It also alleviates high blood pressure, lowers cholesterol and improves circulation. It has been known to relax the stomach so a preparation of ginger is good to take before travelling if you suffer from travel sickness, also helps alleviate symptoms of morning sickness.
Due to its warming qualities, ginger can be found in many herbal preparations for coughs and colds.
Vitamin Content
Vitamin A (retinol), Vitamin C (ascorbic acid), Vitamin E, Vitamin B9 (Folate – folic acid), Choline
Electrolyte Content
Potassium, Sodium
Mineral Content
Calcium, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc
Shopping and Storing Tips
Always look for a ginger root with a smooth, firm skin that is free of mould and doesn’t have too many twists and joints. If the root is wrinkled it is dried out.
I find the best way to store ginger is to place the root, unwashed in a self-sealing bag that has had the air squashed out. The root will keep for up to 3-4 weeks if stored this way.
Culinary Tips
This underground root has a sweet and very sharp taste and can be used in sweet and savoury dishes, as a condiment, in preserves, soups, sauces and as a beverage. Ginger also features in many spice combinations used in curry and Asian cooking.
You can buy ginger dried, fresh or in syrup. One large root of ginger provides enough ginger for several dishes. The flesh underneath the brown skin of the root can be sliced or shredded to add an aromatic flavor to all dishes.

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