Ginger is acute to taste, ginger refers to the category of "hot spices" that kindle the fire of digestion and improve blood circulation. Dry ground ginger is slightly sharper than fresh ginger and has a more penetrating effect. To use ginger as a spice, the root is ground into powder.
Since ancient times, ginger has been used both as a spice and as a medicine. Ginger did not allow to get fat, and in this sense the ancient Greeks considered him an antidote, so they appreciated ginger for its ability to improve digestion. From here comes the tradition of specially baking ginger bread. Over time, ginger has become so popular in Europe that modest Greek cakes turned into exquisite ginger sweet. Gingerbread its name we are indebted to ginger cookies, which were famous throughout Russia and had a spicy taste.
Spicy, tart aroma of ginger is due to the contained essential oil (1,2—3%), and its burning taste depends on the availability of penelopides substance gingerol. Active ingredients: essential oils (1-3 %), campin, flandrin, cineol, borneol, citral, gingerol. Ginger is rich in vitamins C, B1, B2 and A, iron, sodium, potassium and zinc; salts of magnesium, phosphorus, calcium. In addition, ginger contains all the essential amino acids (including tryptophan, threonine, leucine, methionine, phenylalanine, valine, etc.). The medicinal properties of ginger, primarily affects the digestive and respiratory systems, and the second — on all tissues of the body. Quickly penetrating the tissues, ginger acts on them as a hot and light element, reducing and burning slags, delivering useful substances to every cell of the body. The therapeutic effect of ginger carminative, diaphoretic, analgesic, expectorant, antiemetic. Heals from very many diseases: improves digestion; heals skin and allergic diseases; restores immunity; increases mental stability in stressful situations; relieves headaches and seasickness. Recent studies have shown that it removes the feeling of nausea in pregnant women, without causing side effects, and also has an exceptionally beneficial effect on the stomach (in case of toxicosis, take 1/4 tsp of ginger in the morning with water and honey). If the mother adds ginger to food, the purified breast milk relieves the infant of many diseases caused by indigestion or constipation in the mother. It is proved that ginger significantly reduces the level of cholesterol, normalizes the state of blood vessels.
This spice helps get rid of gas and colic, indigestion, stomach pain, cardiovascular diseases, colds and arthritis. Ginger is also used for paralysis, jaundice, helminth diseases, diarrhea and food poisoning. To normalize the digestive activity, one should take half a teaspoon of dry ginger root, seven drops of lemon and a little salt, mix and eat before each meal; this recipe also helps cleanse the blood. Regular use of ginger in food in small amounts increases internal heat, stimulating appetite and stimulating digestion, warms the stomach and blood. In small doses, ginger can be taken even with gastritis with high acidity. It is especially useful in cold weather and in cold climates. In winter, before going out on the street, you can pour ginger into socks and gloves, then the legs and hands will be warm for a long time.
Ginger liquefies blood, due to which the brain is better supplied with oxygen. It strengthens memory. For this reason, ginger is very useful for people engaged in intellectual work. The hypocritical and indecisive people are advised to chew a slice of ginger half an hour before the performance - it will give confidence. If you feel heaviness in the stomach and lethargy all over your body, you often get tired and irritated, your eyes lose their luster, the skin is of a bleak color, a bad smell emanates from your mouth and you have no appetite, you can rightfully assume that there are many products in your body that are incorrect digestion, that is, toxins (slags). This "slagging" is fraught with a variety of diseases. To avoid them, you need to cleanse the body, which is ideal for ginger. However, it does not follow from what has been said that the more ginger we put in food, the healthier we will be. Only correctly, in small quantities applying spice and spice, we can make the food tasty, and treatment - effective. Ginger is a simple and effective remedy for bruises, sprains, back pain (radiculitis). For this purpose, ginger is used as a paste (ginger powder + a few drops of hot water), in the form of compresses and medical baths. Also, the ginger broth is used to take baths for pain in the spine and in the joints, with neuralgia, nervous excitement and some skin diseases. Ginger tea is a wonderful natural remedy for colds (boil 1 glass of water, pour 1/3 tsp of ginger powder with boiling water, stir, add a lemon slice and honey or sugar to taste). It treats the sore throat, cough, runny nose, blockage of the lungs and bronchi. He also restores strength, heals the thyroid gland, is effective in the prevention of cancer. By the way, ginger tea is useful to everyone. It helps to restore appetite, good mood, fresh complexion and clear eyes; strengthens the digestive fire, neutralizes the toxins accumulated in our stomach and helps to assimilate the food better. Drink beverage from ginger in small sips before or after eating. Contraindications are: inflammatory skin diseases, high fever, bleeding, ulcers. In large quantities is not recommended for pregnant women. When used in cooking, ginger makes food easy and easily digestible, gives it a slightly spicy, spicy taste. Ginger is added to heavy fatty foods, milk. It is used in almost any traditional cuisine. It is a part of many spicy mixtures, including curry. Ginger, like spices, is used in the manufacture of many confectionery products. Ginger is added to cookies, muffins, puddings, lollipops, compotes, candied fruit, marmalade, jelly, candy fillings, melon jam. Ginger gives a delicate taste to soups, especially bean, potato, as well as sauces, all kinds of rice and vegetable dishes. Ginger marinated for soaking food. In China, ginger is no less popular than in India, it traditionally sugars the fresh root and makes jam out of it, widely uses spices in the ground form, and also makes ginger vinegar.