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Ginger — product description on

In Europe, the sweet-burning taste of ginger root is especially appreciated by the British. Since ancient times, they have added ginger to stews, meat stews, pies, desserts, drinks, and to the famous printed gingerbreads.

Ginger — the root of a tropical plant Zingiber officinalis Ginger family, which is considered the birthplace of Southeast Asia. In its wild form, it is nowhere growing, and it is cultivated in Asian countries, in Brazil, in Jamaica, in Nigeria and in Australia.

The names of this root in many languages ​​of the world go back to the Sanskrit shringavera (literally: «root, like deer horns»), which was transformed into ancient Greek zingiberis and latin zingiber.

AT Europe the sweet-burning taste of ginger root is especially appreciated by the British.

Since ancient times, they have added ginger to stews, meat stews, pistets, desserts, drinks, and to the famous printed gingerbreads. (Scottish Gingerbread).

Asians Consider ginger king of spices. The Chinese use ginger in savory and sweet dishes, the Japanese marinate and serve to sushi, Hindus and Sri Lankans add it to most spicy mixes and sauces.

Unthinkable without ginger and Thai cuisine, where he and seasoning, and vegetable, and sweetness.

In Russia Ginger appeared in the XVI century — even “Domostroy” advised hostesses to preserve watermelon peels in spicy molasses with “inbirm”.

Useful properties of ginger incalculable. Ginger strengthens memory, helps with digestive disorders, bruises, radiculitis, cough, treats the liver, the reproductive system, stomach, intestines, dilutes blood (due to which the brain is better supplied with oxygen), relieves headaches, removes toxins from the body. Ginger tea is an excellent natural remedy for colds.

Ground ginger paste is a good home remedy for pains in the muscles and head.

Not a spice, but a box of medicine!

Have ginger and contraindications.

Ginger in large quantities can irritate the mucous membrane of the larynx and the lining of the stomach. Ginger can aggravate the ulcer or erosion.

In addition, ginger is contraindicated for people with cholelithiasis, as it can provoke the release of stones by increasing the production of bile.

Liver diseases (hepatitis, cirrhosis) also make ginger an undesirable product: it is once more harmful to stimulate the secretory activity of irritated cells. Ginger is also able to intensify any bleeding, so it is not recommended to take it during menstruation and any diseases associated with bleeding (hemorrhoids, etc.).

Do not recommend eating ginger to children and people suffering from high blood pressure, as well as those who have had a stroke or heart attack.

Varieties of ginger — a great many.

Normal ginger is light, yellowish outside (with time it turns brown) and white (with time turns yellow) inside, but there are varieties of amazing colors — bright green, yellow with blue veins.

All varieties of ginger has an original aroma and taste, but the shades can be different.

Ginger sometimes smells like grass, orange, even kerosene.

Also varieties differ in shape and length of rhizomes.

There are rhizomes in the shape of a hand with whispered «fingers», rhizomes are «fists», elongated and horned, rounded and flattened.

The only common feature is that all varieties become burning when the root fully matures.

Before use, the skin should be cut off from the ginger, but very carefully — just below it is the main stock of oils and aromatic substances.

Fresh ginger, which is sold in European countries, is quite hot, so it is used in small quantities and is crushed.

Ginger is very common in British cuisine: Britons add ground ginger roots or ginger powder to soups, meat stews, pies, desserts, drinks, and gingerbread. (Scottish Gingerbread).

The Chinese use ginger in combination with garlic in savory dishes, and canned in syrup and sugar.

The Japanese marinate it and serve it to a wide variety of dishes, especially sushi.

Ready-made pickled Japanese-style ginger can be bought at any supermarket.

White pickled ginger is adjacent to pink tinted.

Ginger comes in many spicy blends and sauces, for example, Indian and Sri Lankan.

In Indian cuisine, fresh ginger is successfully combined with fish dishes, giving them an exquisite savor, and dried grist is ground and used in sharp fruit and vegetable chutney seasonings.

Unthinkable without ginger and Thai cuisine, where he and seasoning, and vegetable (if young), and sweetness.

So called ginger oil represents two different products: it is either essential ginger oil (ginger root extract), which is not intended for food (too hot and fragrant), or ginger root oil another plant — for example, flaxseed, rapeseed, corn, etc. This edible ginger oil is quite suitable for culinary purposes and can be used for oriental dishes as well as for dressing salads.

At home of ginger in Thailand, ginger is a seasonal product. Young ginger roots collected in the cool season (from November to March).

This is a root vegetable, well-saturated with moisture, overgrown, not hard, not bitter, not yet dried.

Many Europeans are not familiar with such ginger.

After March, ginger fully matures and becomes burning. Thais clean such ginger, cut it and leave it for some time in salted water to get rid of excessive bitterness and stinginess.

It is fully matured ginger most often comes to the stores in Europe and America, including in a ground form.

In stores, ginger is sold both fresh or pickled (in cans or by weight), ground (in powder form).

Fresh whole ginger roots are, of course, the most useful.

Ginger should be smooth, firm to the touch, with a clear spicy smell.

Fresh ginger, especially with intact skin, is stored in the refrigerator for several weeks. When storing it for more than a month, it dries a little (by the way, dried ginger is quite suitable for drinks).

At room temperature, ginger is also well preserved for up to two weeks — if, of course, the humidity is not too high.

Ground ginger is stored for a long time without a refrigerator in a dry place.

Marinated ginger is white and pink tinted.

White is a natural color ginger.

Ginger (eng. Ginger) — a very popular spice in almost all the world, except.

Ginger (eng. Ginger) — a very popular spice in almost all the world, except.

Due to its long shelf life, ginger cookies are a wonderful gift.

Celery is a tuber, petiole, and green. Celery has a characteristic tart flavor and.

On the Russian shelves more and more often began to appear round slightly flattened violet roots.

Turnips, like her closest relative swede, have long been commoners food. Turnips cooked, stranded and.

Ginger (eng. Ginger) — a very popular spice in almost all the world, except.

Enumerate the healing properties of lemon juice can be long: it reduces the heat, displays.

The fresh leaves of laurel are very fragrant, but rather bitter; on drying, bitterness is noticeable.

Lime juice is one of the champions in vitamin C content: back in 1759 c.

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