Ginger is a spice with a long history. It began to be used for food about 5000 years ago in the countries of Southeast Asia. In the Middle Ages, the plant was brought to Europe to fight the plague. The culture became widespread at the beginning of the 19th century after it arrived in America. Today, India produces half of the world’s ginger exports.
The main value of the Ginger lies in the presence of micro- and macro elements:
- Vitamins of the groups B, K, E;
- Calcium, phosphorus, copper, selenium, iron, zinc;
- Amino acids—tryptophan, methionine, leucine;
- Essential oil;
- Curcumin is a natural antibiotic and immunomodulator.
Why Ginger is so important
- It facilitates the digestion of food, stimulates the production of gastric juice, improves appetite. In dyspepsia disorders relieves symptoms and pain. It protects the mucosa from the influence of Helicobacter pylori, which causes gastritis and ulcers, positively affects the intestinal microflora, reduces gas formation.
- Endocrinologists recommend ginger for type 2 diabetes, thyroid diseases, adrenal glands, to restore hormonal background.
- Using ginger during pregnancy help prevention of nausea and vomiting. More information on National Library of Medicine’s website.
For the prevention of seasonal colds in viral diseases. The root has a warming, expectorant effect, strengthens immunity.
This root strengthens blood vessels, reduces harmful cholesterol settling on the walls, prevents atherosclerosis.
Green tea with a spoonful of fresh root soothes nerves after stress, serves as a good antidepressant.
Reduces inflammation in the joints, counteracts osteoarthritis and other bone diseases.
It prevents blood clots, reduces pressure on heart vessels, improves blood flow.
The essential oil of the ginger root is used to treat bronchitis.
How to Select and Store Ginger
The value of ginger is its root, and it is used. Depending on the degree of ripeness, it has a thin or thick skin. Young plant differs from mature in appearance. It has a beige hue of skin, few nodules, a smooth surface. The pulp of the root has white fibers or painted in creamy color. The root is very juicy and soft. Fresh root is more suitable for tea.
The not fresh root has a wrinkled, dry skin with greenish nodules. The root pulp has a yellow color and the fibers with streaks are tough. You need to apply force to cut it or rub it on a grater. This root is used when cooking meat or stewed vegetables.
- In the fridge, the fresh root preserves useful properties for 4 weeks. At the first sign of fading, it loses some vitamins.
- For long-term storage, the root is cut into pieces, distributed in packets, kept until a year in the freezer.
- In powder form, the root is stored in glassware for 5-9 months.
- In marinated form, the root can be stored in a closed container for 1 year.
Brand “BeLive” offers a Turmeric Curcumin Gummies with Ginger. This root contains powerful phenolic compounds that assist with appetite control and pain relief. Additional black pepper extract was added for better absorption. Turmeric Curcumin and Ginger chews provide you with a source of powerful antioxidants & anti-inflammatory compounds that support joint and muscle health, fight inflammation, promote healthier skin, and support immune support.
Brand “Nature’s Way” offers a Ginger Root in a capsule. Provides traditional digestive support. Gluten-free and vegan. No salt, yeast-derived ingredients, dairy, wheat, corn, soy, or artificial colors, flavors, or preservatives.
Brand “Best of Thailand” offers a Japanese Pink Pickled Sushi Ginger. Young root was sliced thinly, then soaked in rice vinegar, sugar-free sweetener and salt. We add absolutely no coloring, and keep it fat free, no MSG and certified OK Kosher. When properly marinated, young root loses its tough, fibrous chew, giving way to a soft, slaw-like bite. It’s a pleasure to eat on its own or as an accompaniment, and complements rather than overpowers the main dish.