Saturday, May 5, 2012

Ginger is the perfect plant

The root of gold worth

Ginger is a bitter, highly aromatic spice. Pickled often served with sushi, and considering its numerous medicinal properties, is recommended as a warm, winter drinks, which help fight colds and flu

Ginger is a plant of the lily family, native to China, and its uniqueness lies in the notes of exotic and orijentalnosti, which separates it from the domesticated, Mediterranean spices. It is quite aromatic, strong, sharp taste and pleasant aroma, thanks to the essential oil and other fragrant resins. Abundantly used in the kitchens of Asia, where its importance is surpassed only by. It is one of the most expensive, most wanted and most commercially used aromatic plants (except pepper and paprika). Its price is the result of a long process of maturation (five to nine months).

In tropical Asia, cultivated for 3,000 years, but its exact origin is unknown. Ginger has been used in the Middle East and southern Europe long before Roman times. The Portuguese brought it to Africa, and the Spaniards took to the Caribbean. End of the 16th century, the Spaniards had the ginger growing trade between Jamaica and continental Europe. One of the oldest non-European spices, especially popular in England, where since medieval times served on the table with pepper and salt as a seasoning base, and later almost every town had its own street Ginger, ie. street which is commonly traded spices. Ginger is mostly produced in India, where he spent more than half of the myriad specialties. It is widely used in other Asian countries, then the Arab cuisine, in Sweden, as in all countries of the British Commonwealth.

The cure for all ills
Ginger root in a quantity of 100 grams has energy value of 80 kcal, and the mineral content it is very diverse - in significant quantities include potassium, copper, magnesium and manganese. From vitamins contain some vitamin C, B vitamins, like vitamin B6. As food and medicine used for thousands of years, so the Chinese records dating from the fourth century BC, referred to as effective in treating nausea, stomach pain, toothache, bleeding, and rheumatism. For health and strength it took was Confucius, the medieval European rulers were attributed to him various aphrodisiac properties, and in the 16th century was used as a natural remedy against the plague. In India, yellow ginger used in traditional ayurvedic treatment to improve digestion, treatment of heart disease and heal wounds.

Medical research shows that ginger root is effective for nausea and vomiting caused by various conditions and diseases, including women in China traditionally eat ginger root to prevent morning sickness during early pregnancy. It is also proven its positive effect in improving digestion, because it stimulates the production of mucus, digestive juices and bile.
Ginger is also used as an aid in the prevention of flatulence, and Asian medicine uses it to treat colds and respiratory aids. It is believed that stimulates contractions of the heart, prevents blood clots, lowers cholesterol, anti-inflammatory effect, and even stimulating the immune system. If taken regularly, combats chronic fatigue, improves memory, and the stimulating properties should take it at bedtime because it can cause insomnia.
However, today the industry is less used to produce medicines, but was significantly represented in the production of alcoholic beverages, confectionery and cosmetics.

Unrivaled in the kitchen
If you have a choice, always have the advantage of fresh versus dried and powdered ginger. Fresh ginger is usually sold in specialized health food stores. When purchasing, select firm, smooth fruit, because it means that is fresh, while the length indicator of maturity. Mature fruit will ljuci is more fiber. Ginger is available in the market in two forms - young and mature. Mature ginger, spread widely, a firm that requires peeling skin, while the youth is not necessary to peel the ginger, but can only be purchased in Asian markets.
Wrapped in a paper napkin and placed in a plastic bag, peeled ginger can be refrigerated up to three weeks, peeled and frozen, you can use up to six months. Ginger powder is more available than fresh, and you can buy it in every major supermarket. Keep it in a tightly sealed glass bottle in a cool, dark, dry place. If you keep it refrigerated, it will increase the durability of the year.
Only East Asia has utilized the full potential of ginger, so it, but fresh and dried, there can be found canned in syrup, candied and pickled, which is used in Japanese cuisine has become an essential addition to the preparation of sushi, and there called gari or sushoga.
His sharp, sharp and spicy aroma gives a taste of Asian cuisine dishes, especially those prepared in the wok. For ginger, use a stripping knife for peeling sparingly, and then, if necessary, cut into slices, sticks (thinly) or grate.
Fresh ginger is used in the preparation of either salt, or sweet dishes, giving a spicy, refreshing flavor and marinades, roasted meats, soups, curries, fresh vegetables and grains. Certainly in November will give a taste of seafood, meats and heavy, like duck and pork, reduce fat. A warm fragrance and will give poached fruit, fruit sauces, doughs for the preparation of cakes and drinks.

Here's a simple idea to use ginger:

Liven up your favorite salad with new salad dressing of olive oil, tamari sauce, chopped garlic and grated ginger.
Add it to stir fries or marinate tofu before baking in a marinade of soy sauce, susmovog oil, garlic, grated ginger and some honey.
Add a few slices of ginger compote during cooking, grate it into a stuffing for baked apples or the egg cream, powder and add it to the dough for the preparation of muffins or cakes with dried fruit.
Due to the positive effects on health, particularly in building immunity, ginger is also a common ingredient in beverages. Add the juice of freshly prepared selection of vegetables and fruit, lemonade with added honey or simply boil some  ginger in water and get a traditional ginger tea. And then cooked with ginger wine!
Dried ginger can substitute fresh. It is best used in the preparation of biscuits, pastries and traditional puddings.
The healing properties of ginger: soothes coughs and colds, helps prevent headaches and migraines, has an antiseptic effect.

Lining of ginger water increases circulation and expand blood vessels, reduce acute and chronic pain with rheumatism, arthritis, spine, stomach cramps, kidney stones and gall bladder, toothache, asthmatic attacks, bronchitis, inflammation of the liver, prostate, accelerates regeneracijuoštećenog tissue, reduce muscle tension.

Tea for colds:

* 1 root of ginger (fresh or dried) or 2 teaspoons of powder
* 1 teaspoon honey or maltex
* 1/2limuna

In half a liter of water to put washed and sliced ​​roots and cook about 20 min. Remove from heat and allow to cool to about 50 ° C. Add sweetener, and lemon. Drink while warm and fresh.

Ginger water is prepared as follows: 4.5 L of water boil and reduce heat. Meanwhile, grate the 100-140 grams of fresh ginger root (rendati circle) or take 30 - 40 g. powder in a cotton bag or put in the multilayered tread water and let simmer 5 minutes.

Make sure that water and ginger again it boils, it will be destroyed by the active ingredients of ginger.Occasionally, squeeze the bag against the wall with ginger pot to obtain a dark brown, fragrant liquid

Coverings should be hot when placed on the affected area. Ensure that the skin does not burn. Coating covered with dry towel to retain heat as long as possible.

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