Hot and zesty ginger is a beguiling fusion of traditional homeliness and oriental promise is one versatile spice. Equally delectable in sticky gingerbread or the exotic cuisines of south-east Asia, it is one of the world’s oldest and most widely used plant ingredients. Suitable for many types of culinary use, ginger is more than just a powdered kitchen spice or knobbly root. Consumed regularly as a dietary staple, it helps regulate body temperature, promotes good digestion, and retains smooth blood flow.
Ginger’s ability to stimulate sweating makes it a traditional, yet effective, treatment for influenza attacks. It is recommended to minimize shivering and can even be used to avoid seizures and mild convulsions. The increase in body temperature nurtures fever and thus hasten to heal. If you feel a cold coming on, try taking fresh, grated ginger and honey in a tumbler of boiling water and feel the magic! Ginger’s warming effects have also been said to reduce rheumatic aches and pains. It is also known to be an effective natural remedy for migraines and is said to have stress-relieving compounds in it too.
Ginger has a unique effect on the digestive tract. The active class of components in it, i.e. gingerols, help to calm the stomach and have been proven prophylactics for nausea and vomiting. If you don’t feel like having a good time traveling, chew on some ginger roots to ease the symptoms without making you all dizzy. It has been substantiated that during pregnancy, ginger can lessen the symptoms of morning sickness and is significant for the fetus’ metabolism. Besides that, the spice is safe in any form and can even be taken in capsules, if preferred.
In the kitchen, fresh ginger root is best for savory recipes and stir-fries. It should be plump, firm and unwrinkled. Peel the skin very thinly and chop or grate the flesh. Ground, or powdered, ginger is the most essential ingredient for the ginger cake and biscuits. Stem ginger is the tender young roots cooked and preserved in sugar syrup which is ideal in cakes and sauces, while crystalized ginger is a sweetmeat orchestrated using sugar syrup as a preservative and later coating it with sugar crystals. It can be enjoyed on its own or mixed with other dishes to add a kick of sweet spice while retaining its salubrious properties.
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