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Zingiber officinale is a perennial plant, commonly
known as ginger. The stem of this plant is used as a popular cooking
spice throughout the world. It is often mistaken to be a root
because it grows underground. Ginger has been cultivated in China
for thousands of years. From there, harvest of ginger spread to
countries like West Africa, India, the Caribbean and south-east
Asia.
Chemical composition of ginger
Essential oils form up to 3% chemicals in ginger. This is the main
factor contributing to the aroma of ginger. This spice gets its
pungent taste from the compound called phenylpropanoid. They
constitute primarily of shogaols and gingerols, which are derived
when the ginger is cooked or dried. Zingerone compound is also
produced from gingerols. It has a mild pungent and a sweet and spicy
fragrance.
Various forms of ginger spice
Fresh ginger is basically referred to the whole raw uncooked spice.
A piece of ginger is known as a ‘hand’. The skin of this spice can
be of various shades from dark brown to palest golden yellowish.
Jamaican ginger is the most popular variety of pale ginger. The
Indian and African variety of ginger is considered to be inferior in
quality. Ginger in these regions has a darker shade. However, the
darker Kenyan ginger is considered to be quite good.
Ginger is also available in the dried form. As a whole stem it is
dark or light in shade, depending on the type of ginger and is found
whole or sliced in the spice markets. It is also available in
powdered form. The powder is usually buffed or pale yellow in color.
Preserved ginger is available in canned form. The fresh ginger is
peeled, sliced and boiled in sugar syrup till it becomes pulpy and
tender. Candied form of ginger is nothing but ginger boiled in sugar
and air dried. Candied ginger is sweet, spicy and pungent in taste.
It is eaten after meals to aid digestion.
Ginger is also available in pickled form with thin slices of ginger
stored in vinegar. This is known as ‘gari’ and is quite popular in
Japan. It is eaten with sushi and is also known to cleanse the
palette between courses of meals.
Ginger – The universal spice
Ginger is one of the most popular spices used in oriental and Asian
cuisines. It is used mostly in it fresh form and either sliced,
minced or crushed to get the maximum flavor and aroma. Fresh ginger
stems can be stored for several weeks in the refrigerator. Dried
ginger can be stored for months in stem or powder form for months,
in air-tight jars.
Powdered ginger is one of the key ingredients in various types of
curry powders. Ginger stems are also used in the preparation of
chutneys, pickles, curry pastes, candies etc. Ginger sprouts can be
used as part of green salad. Raw or steamed ginger is also used in
salads and is either eaten raw or used in salad dressings for added
flavoring.
People in the west use ginger as a popular bakery ingredient. It can
be used to make biscuits, ginger-bread, cakes etc. It is also used
to make jams and preserves and is mixed with different fruits for
the purpose for an extra zing.
Ginger is also used to prepare different drinks like ginger based
wines known as Canton and ginger liquor, which are popular in France
and United Kingdom, ginger beer, ginger-ale and as an added spice to
teas. It is also used as a garnish for various Thai and Chinese
dishes in raw or pickled form. It is also used to prepare sweets and
puddings and is used to make truffles and ice-creams.
Medicinal uses of ginger
Ginger is considered an effective aid for colds relief. It is
popularly had with tea to treat the symptoms. It is added to honey
and water to treat sore throats.
It is sometimes used for battling nausea caused by morning sickness,
motion sickness, seasickness as well as post-operative nausea.
Ginger may be good for people suffering from arthritis and joint
pains. It is also considered a very good anti-oxidant and herb for
inflammations both external and internal. Ginger paste, when applied
to the forehead may help with cold based headaches. Its
anti-bacterial properties make it a good remedy to battle bacterial
infections. |
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