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Ginger in gastronomy and health

Write: Tomás Franco. Author of the book Manual for Spices

El ginger is the rhizome of the tropical plant "Zingiber officinale Roscoe" about 1 m tall, with a thick, straight stem, resembling a reed. The leaves are long and pointed, the flowers are formed in spikes and are greenish-yellow with violet edges. Produces a red fruit in capsule form.

Underground is the rhizome, which is actually the thickened stem from which the roots grow and the plant sprouts. The rhizome is hard and knotty 10-13 cm. in length and 2 cm. diameter. It is brownish on the outside and when fresh the pulp is firm, pale yellow in color.

ginger
Ginger root / Photo: Tomás Franco

It is native to the South Asian rainforests, where it grows wild in the humid jungles. Although currently its cultivation has spread throughout all warm areas, the main producers being India, China and Japan, as well as Jamaica. From this last destination comes the best ginger.

The root of ginger is intensely aromatic and warma slightly acidic, strong, bitter and spicy flavor. Its volatile oil is rich in terpenes, mainly gingerols and sogaols. In addition, phelandrene and curcumene appear as responsible for the aroma of ginger and terpineol and citral as responsible for the aroma of lemon. The root also contains significant amounts of starch (40-60%).

Nutritional composition

Energy (kJ / 100 g) 1538
Energy (kcal / 100 g) 364
Carbohydrates (g / 100 g) 71,4
     Sugars (g / 100 g) 3,4
Total fat (g / 100 g) 5,6
     Saturated fat (g / 100 g) 2,2
     Monounsaturated fat (g / 100 g) 0,7
     Polyunsaturated fat (g / 100 g) 1,3
Proteins (g / 100 g) 6,9
MINERALS  
     Calcium (Ca) (mg / 100 g) 112
     Copper (Cu) (mg / 100 g) 0,5
     Phosphorus (P) (mg / 100 g) 154
     Iron (Fe) (mg / 100 g) 11
     Magnesium (Mg) (mg / 100 g) 199
     Manganese (Mn) (mg / 100 g) 27
     Potassium (K) (mg / 100 g) 1351
     Selenium (Se) (mg / 100 g) 39
     Sodium (Na) (mg / 100 g) 30
     Zinc (Zn) (mg / 100 g) 4
VITAMINS  
     Vit. A (retinol) (IU / 100 g) 52
     Vit. B2 (riboflavin) (mg / 100 g) 0,2
     Vit. B3 (niacin) (mg / 100g) 5,5
     Vit. B6 (pyridoxine) (mg / 100 g) 0,7
     Vit. B9 (folic acid) (μg / 100 g) 26
     Vit. C (ascorbic acid) (mg / 100 g) 2,6
     Vit. E (tocopherol) (mg / 100 g) 9
     Vit. K (μg / 100 g) 0,8

Ginger in the kitchen

El ginger is a staple ingredient in oriental dishes from India and China. It is used in the pastry industry, in cookies, cakes, puddings and cakes, as well as to make special breads. It is indispensable in many types of cookies and, of course, in the bread that bears its name.

Ginger powder. Photo: Tomás Franco
Ginger powder. Photo: Tomás Franco

It is also used in the meat industry and to prepare different meat and fish dishes, soups, sauces, vegetables, legumes and canned fruits. Be part of spice mixes such as curry and also to prepare beer (ginger ale).

El ginger can also be consumed fresh or preserved in brine. In general, dry is more potent than fresh root, possibly due to the division of gingerols into sogaols during the drying process.

Gingerbread pancakes

Ingredients:

  • 100 gr de harina
  • shawl
  • A tablespoon of ground ginger
  • 1 whole egg
  • 1 egg yolk
  • ¼ liter of milk
  • 3 tablespoons of rum
  • 1 egg white, beaten
  • frying oil

Preparation:

  • Mix the flour, a pinch of salt and the ginger powder.
  • Add 1 whole egg and 1 egg yolk. Followed by milk and rum.
  • Stir well so that there are no lumps.
  • Cover and let stand ½ hour.
  • Carefully add a beaten egg white and fry the pancakes.

Ginger and health

Ginger stimulates the appetite and facilitates digestion by stimulating the secretion of gastric juices, while acting as a carminative, preventing the formation of gases and promoting their expulsion. It has a powerful diaphoretic action causing heat that favors perspiration and helps improve blood circulation. Reduces pain, cramps and muscle spasms.  The calorific effect it causes is suitable for treating coughs and colds.

Dried ginger Photo: Tomás Franco
Dried ginger Photo: Tomás Franco

Another effect of ginger It is its antiemetic power, being very useful to stop vomiting and nausea, as well as dizziness associated with travel. You can prepare the infusion of the dried or ground root, in boiling water for five minutes. This spice is also usually associated with an important action aphrodisiacs. Now you know it in detail to make the most of its benefits.

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