Ginger is an aromatic herbaceous plant. The root of the ginger tastes particularly pleasant. Ginger is part of the Zingiberaceae family and meets in Asian lands (China). This plant has been marketed in our country for a short time (after 1989).
The Chinese consider ginger to be one of the five main ingredients in dietotherapy, along with rice vinegar, salt and honey. By stimulating metabolism, this plant helps eliminate toxins and intensifies fat burning. Ginger is useful for depressed people, without lust for life, slow, lethargic, bringing tone, energy and optimism.
At hospitals in Beijing, ginger is used in the treatment of alopecia (chelia) in the form of fresh rounds. In the perfume industry thanks to the essential oil it contains, ginger rhizome exudes a peppery lemon flavor. Ginger is also used with great success in the cosmetics industry, with specialists developing a wide range of products starting with lotions for toning and revitalizing hair,ginger-based body lotions with rejuvenating effect, teas and aromatic oils. Being rich in magnesium, phosphorus and amino acids, ginger is ubiquitous in the revitalizing formulas of face creams.
In alternative medicine, aromatic ginger molecules send impulses to the brain as soon as they touch the skin, relaxing and relaxing the muscles. Therapists use aromatic ginger oils to rub areas where negative tensions accumulate: the temple, the back of the head, the wrists.
People suffering from rheumatism can benefit from the undeniable therapeutic effects of ginger. A teaspoon of ginger tincture dissolved in 100 ml water helps the rheumatoids to heal if administered three times a day.
Ginger is a natural antibiotic, anti-inflammatory, antiseptic and diuretic indicated in renal lithiasis, kidney stone, urinary retention, urinary infections. Ginger contains volatile oil (predomine tzingiberol) and phenolic compounds (gingerols). It has antiemetic and anti-vertigo effect, inhibiting the chemoreceptor-triggering area of vomit and the center of the vomit. In the digestive system is choleretic and cholecystochinetic, favoring bile secretion and gallbladder motility.
Ginger has a multitude of qualities:
- is a very good anti-inflammatory and antiseptic,
- cleanses the intestine and releases the lung from secretions,
- prevents seasickness, dizziness, vertigo, nausea,
- soothes inflammation of the throat, hoarseness, fever,
- eliminates mucosities and respiratory congestion,
- good remedy in the case of sinusitis,
- help digestion, is refreshing and vasodilating,
- activates peripheral circulation,
- activates metabolism, eliminating toxins.
Ginger is used in food and therapy, especially in winter, makes food lighter, aromatic, easier to digest, is refreshing and vasodilating, soothes and calms, balancing the body. In the food it is used as a spicy spice for flavoring food and drink. Gives a pleasant flavour to the tea, fruits, cauliflowers, goulash and beans in the pods. Even more than garlic, the plant has the quality to alleviate the specific smell of preparations of mutton, lamb, clams or fish.
Ginger is marketed in several forms: whole, fresh roots with light yellow color on the inside and peel of different brown shades. Jamaican ginger, reckoned to have the best quality, has a light yellow color. African and Indian ginger has a darker shell and is of lower quality. Whole rhizomes taste the freshest. Dried roots are marketed “black” (shelled) or “white” (without shell).
They are available whole or sliced. Powdered ginger has a light yellow color and is obtained by grinding the dried root. Canned ginger is prepared from young rhizomes, peeled, cut and then boiled in a thick sugar syrup. The pieces of ginger and syrup are preserved together. Ginger is soft and fleshy, but extremely quick. Crystallized ginger is obtained by boiling in sugar syrup, aired and rolled into sugar.
Pickled ginger, is obtained from cutting very thin slices, which are then put in vinegar. The latter in Japan is called “gari” and often accompanies “sushi“, being served between dishes to refresh the palate. It’s a pinkish color.
Preparation of ginger tea:
It is important to consume the root of ginger instead of sachets or powder. Take a smaller piece of the root (about 5 cm), wash well under cold running water and shave on the small grater. Boil 1 liter of water, add the grated ginger, leave to heat 1 minute. After we have stopped the fire leave the covered dish for another 30 minutes, strain and consume around 3 cups a day with small sips. These teas are consumed especially during the day, not in the evening because they have an energizing effect. Ginger can be added to lemonade in summer along with a slice of lemon, a little mint and an ice cube being a revitalizing and comforting tonic.