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What is Ginger & How Do You Use it in the Kitchen?

ingredients seasoning Jun 30, 2021

Originating in Southeast Asia, ginger has long been prized for its health benefits. People have been eating ginger for medicinal purposes for over 3,000 years. Its scientific name, Zingiber officinale, comes from the Sanskrit word for spice, singabera. From boosting the immune system to easing menstrual cramps, ginger is said to have a wide range of therapeutic properties. 

 

Because of its versatility and ability to enhance flavors in different dishes, ginger is a favored item in the kitchen. Along with garlic and chives, ginger is one of the flavors that make up the Holy Trinity of Chinese cooking (yes, it’s that good). 

 

But ginger is not only limited to Chinese cuisine: it is widely used around Asia, including Thai, Japanese, Korean, and Indian food. Over the last decades, it has greatly grown in popularity in North America and Europe where nowadays, you will find it in most supermarkets.

 

So, you might wonder... 

 

What Is Ginger? 

 

Ginger is one of the oldest spices in the world, having been used for millennia. The gnarled rhizome (horizontal, underground stem) of a flowering plant, ginger, was initially domesticated in the islands of Southeast Asia. Because of its increased popularity, it's now widely available from growers around the world. Ginger is classified as a member of the Zingiberaceae family, making it a close relative to cardamom, turmeric, and galangal. 

 

How is Ginger grown?

 

Ginger grows in tropical and subtropical regions and is mainly produced in South- and East-Asia. The top ginger-producing countries are India, Nigeria, China, Nepal, Indonesia, and Thailand. The plant usually grows between two to four feet tall with grass-like leaves and flowers of different colors, depending on the varietal. Once the plant's leaves turn brown, the ginger rhizomes that typically lie just below the surface are harvested. 

 

Different regions worldwide produce slight flavor variations; Nigerian ginger is known for its richness and sharp grassy flavor, while ginger from Australia is described as slightly lemony. Chinese ginger is most commonly found in stores and has light brown skin and pale yellow flesh and tastes peppery and sweet with a spicy aroma.

 

The pungency of ginger comes from an active chemical compound aptly named gingerol. Gingerol is closely related to capsaicin and piperine, two phenolic compounds which give spiciness to chili peppers and black pepper. When cooked, the gingerol in ginger changes into zingerone, another chemical compound that still has a spicy-sweet flavor but lacks punchy pungency. 

 

Which Cuisines or Dishes Is Ginger Used In? 

 

Ginger is one of the most used spices globally and comes in various forms, including fresh, powdered, candied, and pickled. Fresh ginger is more pungent and spicy compared to powdered ginger, while candied ginger gives both a sweet and spicy flavor. 

 

Ginger is considered a staple in Asian and Indian cooking, typically used in savory dishes and is the key ingredient in curries and stir-fries. The Japanese use pickled ginger (gari) as a palate cleanser and serve it alongside sushi. The fresh version is often used in Filipino soups such as tinola, a brothy soup made using meat, fish, or tofu. 

 

In Thai cuisine, ginger root is combined with chilies, turmeric, and other spices to make a curry paste, the base for the delicious Thai green or red curry. 

 

It's also commonly used in different drinks. Ginger is the main spice in Masala chai, a creamy black tea popular in India. In Jamaica, ginger is fermented with yeast and sugar to make ginger "beer", a non-alcoholic drink with origins dating back to the colonial spice trade. 

 

In Western cuisine, ginger is usually used for sweet things such as gingerbread, ginger ale, and gingersnap cookies. With the growing popularity of Asian food in the West, ginger is also becoming increasingly common and widely used.

 

How Do You Cook With It? 

Ginger is most commonly used fresh or powdered. If using fresh ginger, use a vegetable peeler or sharp knife to remove the skin. The ginger can then be chopped, minced, grated, or julienned. As long as it isn't peeled, fresh ginger can last in the fridge for up to three weeks. 

 

Ginger, typically the dried and ground form, can be used in cakes, bread, and cookies. The pungency often creates an interesting flavor contrast to the sweetness of desserts. It can also be an ingredient used in stir-fries, marinades, soups, and dressings. Though it can be used to elevate the flavor of multiple vegetables, it pairs best with carrots and sweet potatoes. 

 

Smoothies and juices can also be enhanced with the addition of fresh ginger. Ginger tea, made by boiling fresh ginger, can be used as an invigorating alternative to coffee or black tea. 

 

If fresh ginger is not available, ground ginger can be used as a substitute, even though the flavor will be a little different. About ¼ tsp. of ground ginger is equal to 1 tsp. of fresh ginger. Keep in mind that when dried and ground into a powder, ginger loses some of the gingerol, decreasing the pepperiness and pungency. 

 

What Are the Benefits of Ginger? 

 

Ginger is full of vitamins, minerals, and nutrients that are essential to human health. The diverse bioactive compounds in ginger, such as shogaols, gingerols, and paradols have multiple bioactivities (beneficial effects on organic matter). These compounds give ginger antioxidant, antimicrobial, and anti-inflammatory properties

 

For women, ginger can help to ease menstrual pain and reduce heavy bleeding. In one study, 92 women who experienced heavy menstrual bleeding were given ginger capsules for three months. The decrease in blood loss during menstruation was significant. Another study showed that women who took 250 mg ginger capsules four times daily experienced the same pain relief as those who took 400mg ibuprofen capsules four times a day. 

 

Ginger contains antiemetic properties, meaning that it's an effective treatment for nausea and vomiting. It is supposed to be safe for pregnant women to take to ward off the symptoms of morning sickness. Still, if you’re pregnant, it is recommended to consult your doctor whether you should consume ginger or not.

 

The presence of gingerol makes ginger an anti-inflammatory. Studies show that topical ginger treatments can ease arthritis-induced joint pain by reducing inflammation. Gingerol is also a potent antioxidant with cancer-fighting abilities; it may help prevent and treat various gastrointestinal cancers

 

Gingerol and shogaol give ginger a warming effect which means it can help the body to sweat and get rid of infections. A cup of ginger tea can help the body fight off a cold by lowering fever and strengthening the immune system. It also has antitussive properties suitable for suppressing a cough that often accompanies the common cold. 

 

Whether using ginger in cooking or to keep healthy, keep in mind that a small amount can go a long way. Though ginger helps you safely maintain a healthy immune system, it's always a good idea to consult your doctor before using it to fight any serious health ailments.

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