Ginger: all the properties and health benefits

Originating, apparently, from some tropical area of the Far East, the ginger cultivation It has spread to almost all tropical regions of the world. To take advantage of its benefits, the fresh rhizome of the plant is usually used, although it can also be purchased in powder or pickled form.

What is ginger and what is it for?

With a spicy and lemony flavor, this underground stem, star of Asian cuisine, not only flavors rice stews, sweet and sour sauces, desserts and hot and cold drinks, but is considered a effective remedy for the relief of intestinal problemsnausea, vomiting… apart from being a good anti-inflammatory and antiseptic.

The main producing country in the world is Jamaica. Other producing countries are: China, India, Nepal, Thailand, Sri Lanka, Nigeria, Bangladesh, Philippines.

Ginger: properties

The multiple properties of ginger are due above all to its richness in volatile oils.

It also has phenolic substances (called gingerols, shoagols and gingerones), proteolytic enzymes, linoleic acid, vitamins (especially vitamin B6 and vitamin C) and minerals (calcium, magnesium, phosphorus and potassium).

Ginger: health benefits

A review of scientific studies published in the journal Nutrientsconcludes that ginger has proven effective in most studies, including those that examined relief of nausea and vomiting during pregnancy, digestive function, improvement in the expression level of colorectal cancer risk markers, and anti-inflammatory effects.

The powerful composition of ginger makes the benefits of ginger numerous:

For dizziness and nausea. Ginger reduces the symptoms associated with dizziness. It is very useful for nausea to take ginger during pregnancy, although for short periods of time.
For bad breath. An oriental technique consists of using a small piece of ginger pickled with vinegar to remove bad breath and refresh the mouth after meals.
For digestion and the microbiota. The properties of ginger to improve digestion are well known. Promotes the elimination of bacteria and other harmful intestinal microorganisms. Regularly taking ginger helps to improve the composition of the intestinal flora and helps prevent the appearance of intestinal putrefactions responsible for abdominal bloating and bloating. It is advisable, for this, to accompany it with probiotics.
For colds. This is one of the best-known benefits of ginger: it can help sweating and is very useful in colds and flu.
As a circulatory tonic. The combination of the stimulus of sweat and the circulatory flow induces blood to move to the periphery. This makes it appropriate for chilblains, hypertension and fever. Ginger also inhibits platelet aggregation, which helps prevent cardiovascular diseases.
Antioxidant effect. Ginger is rich in antioxidants, which delay the aging process.
Anti-inflammatory effect. Its gingerols, the main active components of ginger and responsible for its spicy flavor, are volatile oils with very powerful anti-inflammatory properties. People with rheumatoid arthritis experience relief in their pain and swelling and improvements in their mobility when they consume ginger regularly.
Anticancer effect. Gingerols may also inhibit the growth of colorectal cancer cells, as the results of different studies suggest.
For muscle activity. Ginger has a high content of magnesium, calcium and phosphorus, minerals that actively participate in muscle contraction and in the transmission of nerve impulses. It is, therefore, a useful remedy to prevent and combat muscle spasms and muscle weakness.

How to take ginger for medicinal purposes in each case?

Medical research conducted on ginger typically uses the extract (250 mg dose) or the raw or cooked root (about 2 g). To take full advantage of the benefits of ginger in each case, these are the recommendations:

To prevent dizziness, Before embarking on the trip, it is advisable to drink two cups of an infusion with slices of grated fresh ginger and a teaspoon of chamomile flowers. It is left boil ginger for 15 minutes over low heat, add the chamomile and let it rest for five minutes before straining.
On long trips it is advisable to carry a thermos with a couple more cups of this herbal tea. It is also useful chew a piece of raw ginger rootalthough it is spicy and its flavor may not be pleasant to all palates. Another option to take advantage of the benefits of ginger is to take it in the form of a tincture: 10 drops in half a glass of water before embarking on the trip.
For the rest of the uses of ginger, You can also drink the infusion (up to three cups a day) or season both salty and sweet dishes with the zest. To prevent dizziness, sips of the infusion – up to three glasses – are taken throughout the day.

In any case, before treating a problem with ginger, remember that the diagnosis of what is happening to you has to be done by a medical professional.

Ginger: contraindications

In high doses it can cause gastritis. At pregnant and nursing mothers They are recommended in low doses and for short periods. Nor does it suit children under 6 years.

Among the contraindications of ginger, it stands out that it is not recommended in case of gastroduodenal ulcer.

How to take ginger

Ginger is often said to have a fresh, lush and spicy aroma. It is reminiscent of citrus fruits, especially lemon, some cologne waters, fresh grass and a little wood, but sweet and velvety.

When making ginger teaa very common combination is that of ginger with lemonwhich allows us to take advantage of the properties of both foods.

In savory cuisine it also combines well with soy sauce, vinegar, sesame, oil, and miso to make sauces, vinaigrettes and condiments. Added it only enriches any food with a not very strong or also sweet flavor, such as fish, rice, vegetables or fruits.

The other option, widely used in oriental and natural cuisine, is to grate it, squeeze the pulp obtained and add that juice at the end of cooking, just before eating it. Half a teaspoon of juice per person is recommended.

In baking it can also be very versatile and in fact is common in classic recipes such as gingerbread, carrot cake or gingerbread cookies.

He japanese pickled ginger or gari, It usually accompanies sushi and maki to provide crunchy texture and a touch of acidic and salty flavor that cleanses the palate between bites.

Different presentations of ginger

He fresh rhizome It is how it is usually used in Asia. It should be purchased smooth, without wrinkles. The rhizomes can be frozen, peeled and cut into pieces or grated. In the refrigerator, they stay fresh for up to a couple of months.

Young rhizomes have golden skin and a more complex, less spicy flavor. than that of the old, dark-skinned. It is added whole or cut to soups and stews, and is also grated and squeezed to obtain its juice.

He ginger powder It is advisable to buy it in small quantities so that it retains its aroma and freshness. It comes from dry rhizomes, so its aroma and flavor are more pronounced and spicy. It should be stored in a dark, cool and dry place.

It is also found pickled ginger. With a soft pink tone, it is a product of Japanese origin, called gari there, which usually accompanies sushi and maki. It is prepared with fresh rhizomes, vinegar, sugar and a pinch of coffee and salt.

He ginger preserved in syrup It is more typical of northern Europe. In the past it was presented in beautiful Chinese ceramic jars and It was used for decoration of sweet recipes such as puddings, cookies and cakes. Likewise, the candied ginger It is the oriental version of our candied fruits. Its sugar content is so high that It is not highly recommendedsince cooking also largely destroys its healthiest substances.

Ginger infusion

The best known ginger infusion is ginger with lemon. It is a classic that is very easy to prepare but is delicious.

To prepare it, cut the ginger into slices. Heat water in a saucepan and add a lemon peel. When it comes to a boil, remove the saucepan from the heat and add whole sugar or another healthy sweetener (you can also choose not to sweeten the infusion). Stir well and let it rest for 8 to 10 minutes. Strain and serve. If you want, you can add a splash of lemon juice. Here you can check more recipes for ginger infusions.

Ginger infusion

The best known ginger infusion is ginger with lemon. It is a classic that is very easy to prepare but is delicious.

gingerbread cookies

Gingerbread cookies are a Christmas classic. The basic dough is made with 300 g of spelled flour, 200 g of soft non-hydrogenated organic vegan margarine (at room temperature) and 100 g of coconut sugar.

To make them, beat the margarine with the sugar until it is foamy. You can add vanilla and lemon zest. Add the flour and mix until the dough forms. Then form a ball with the obtained dough and refrigerate for one hour. Then roll out the dough with a rolling pin until it is one centimeter thick and use a cookie cutter to shape them. Then bake for 10 minutes in the oven preheated to 200 degrees. Here you can check more gingerbread cookie recipes.

other Recipes with ginger

Ginger seitan with mashed potato

Ingredients (for 4 people):

200 g seitan
1 tablespoon ginger powder
3 tablespoons sesame oil
600 g potatoes
4 dried shiitake mushrooms
8 French onions
1 glass of apple juice
2 tablespoons of light honey
1 tablespoon soy sauce
1 tablespoon olive oil
salt

Preparation (30′ + 20′ of cooking + 2 hours of rest):

Cut the seitan into small fillets. Mix ginger powder with sesame oil to spread on both sides. Let it sit for at least 2 hours or overnight.
Peel the potatoes and cook them with the shiitakes and a pinch of salt for about 20 minutes. Remove the stems from the mushrooms and blend everything together, adding cooking water if necessary.
Cook the whole onions for about 20 minutes, covered with the apple juice, honey (or maple syrup), soy sauce and olive oil.
Grill the scallops on a grill over high heat and serve with the mashed potatoes and two caramelized onions.

Nutritional information:

Calories: 200
Carbohydrates: 23 g
Protein: 11 g
Fat: 7 g
Cholesterol: 0 mg.