Ginger is a perennial herb whose rhizomes have been used as a spice for a long time. Ginger is especially often added to various Asian dishes, but this spice is also quite popular in European cuisine.
The use of ginger in cooking
Ginger is especially often added to various sauces or dressings. As a rule, fresh and chopped root of this plant is put in salad dressings so that it quickly gives off its refreshing aroma and somewhat pungent taste. And you can put dried ginger in sauces, but preferably at least 10 minutes before the end of cooking. This spice goes well with lemon juice, vegetable oils, mustard, garlic, chili and soy sauce.
Soups usually add large chunks of fresh or dried ginger to gradually release their spice into the dish. This spice is especially harmoniously combined with the first courses of fish and various seafood. Ginger can also be used in spicy bean soups.
Ginger can be eaten by people with gastrointestinal problems, in contrast to the same garlic, for example.
Ginger root goes well with stewed vegetables, fish, beef or pork. And in some countries, it is customary to rub pieces of beaten meat with ginger paste before frying it over an open fire. Pickled ginger is used in Japan as a traditional snack for a variety of dishes, including the world famous sushi. By the way, pickled ginger root is perfect with fried meat or fish, as well as vegetable stew.
Fresh and dried ginger is traditionally added to tea - it makes the taste of this drink richer, fresher and much healthier. You can also add a little cinnamon and milk to such a drink along with ginger. In Kievan Rus, ginger was also added to liqueurs, kvass and sbiten. And this spice is often included in various sweet dishes: pastries, sweets, marmalade, candied fruits.
Young ginger can be easily distinguished by its thin and tight skin, whereas older ginger has thick and fibrous skin.
Useful properties of ginger
The secret of the popularity of ginger lies not only in its original spicy taste, which may vary slightly depending on the type of heat treatment, but also in its beneficial properties. It contains ascorbic acid, vitamins A, B1, B2, B3, potassium, iron, phosphorus, calcium, magnesium and zinc.
It is especially useful for colds and flu, as ginger has antiseptic, bactericidal, antimicrobial and anti-inflammatory properties. This spice also stimulates blood circulation, relieves cramps, improves digestion and lowers blood cholesterol levels. It helps to strengthen the musculoskeletal system and improves male potency.
