Ginger benefits have been known for thousands of years and it was used for the treatment of numerous maladies as well as the spice.
A ginger root can be found on many shelves in pretty much every household. Sometimes we use it as a spice and sometimes as a health aide.
Although the ginger root is very popular spice in western cuisines, it was used as a spice for thousands of years and its origins are on the far east. It is believed that Indians and Chinese have produced ginger as a tonic root for over 5000 years and used the benefits of ginger to treat any illness.
Ginger arrived in Europe during the spice trade and was one of the first spices exported from the Orient along with cinnamon, pepper, cardamom, turmeric… It was used by ancient Greeks and Romans. Today, India is the largest producer of this plant.
Ginger has a specific taste – somewhat peppery and slightly sweet, with a strong and spicy aroma.
Ginger is mostly used in fresh form but it can be used as dried, pickled, preserved, powered and even crystallized and candied.
The most common use for it is tea preparation, fresh juices, smoothies or shakes. It is also used for preparing meat dishes, soups or snacks and in addition to sweet meals. Candied or crystallized ginger is cooked in sugar syrup and coated with granulated sugar.
It is said that ginger is the best for fighting colds, especially in winter times. Ginger strengthens our body, relieves digestive disorders, relieves symptoms of arthritis, nausea, hemorrhoids, headaches, allergies it improves circulation…
Great idea for tea preparation:
Ginger tea!? Yes, let’s do it.
In order to prepare a ginger tea, you need to peel off the root and grate it. One tablespoon of the grated fresh ginger is enough for one cup of tea. Pour a hot water (about 2,5 dl) over it and let it stand for 10-15 minutes. When it cools down you can add some honey.
Ginger Nutrition information (100 g)
Raw ginger (100g, 80cal) is composed of 79% water, 18% of carbohydrates, 2% protein, and less than 1% fat. It also contains moderate amounts of vitamin C (8% DV) and B6(8% DV), potassium (12% DV), magnesium (11% DV), copper (11% DV) and manganese (11% DV).