Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems about one meter tall bearing narrow leaf blades, powerful underground stem tuber is used. The special shape comes from several leaf shoots and growths during the growing season. People typically use fresh or dried ginger in cooking, and some take ginger supplements for their possible health benefits.Ginger is light brown inside with a faint yellow-green color inside. Ginger is used as a spice in line with the dried variety, but has a far fresher taste fresh than dried.
Ginger has a wide scope. Before use, it must be cleaned by scraping or peeling off the outermost layer. Fresh ginger can be grated on grater for spices. In some casseroles, slices of ginger are cooked in court. Ginger can be used in curries, for lamb, pork, fish, chicken or Chinese food and is also an important ingredient in the marinade for oriental meat dishes. The root can also be used in fruit salad and in pastries, often with apple and pear. It is lovely in dressings and it is nice to pickle.
Ginger is a source of potassium and has a high dietary fiber content. Potassium contributes to normal blood pressure, while dietary fiber is beneficial for digestion. We do not eat so much ginger that it has any nutritional significance.
Ginger should have tubers that are firm, strong and light colored. They should not show signs of discoloration, rot, or dehydration.
Ginger has very good shelf life. It can be stored for several months under good storage conditions. Moisture during storage leads to discoloration and rot.
Ginger may have anti-inflammatory, antibacterial, antiviral, and other healthful properties.
- Reducing gas and improving digestion
- Easing a cold or the flu
- Relieving pain
- Reducing inflammation
- Supporting cardiovascular health