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Ginger with many healing effects
Ginger, traditional spice and medicinal plant from Asia, has also conquered local cuisine in recent years. Its unique citrusy-spicy aroma, but also its health-promoting effect make it so popular. Fresh ginger is now ubiquitous in supermarkets, but also available as a spice powder or processed in foods such as teas.
Ginger is often referred to as a tuber, which is botanically incorrect. The rootstock of the ginger plant, also called rhizome, is processed. It is covered by a thin, light brown layer, underneath is the light yellowish pulp. The commercially available ginger rhizomes have usually grown eight to ten months and mostly come from China, often in organic quality from Peru.
Ginger can be stored in the refrigerator for several weeks, but it loses its aroma over time, but gains in spiciness. For use in the kitchen, it should be washed thoroughly or removed from its skin thinly. Depending on the intended use, it is finely diced, cut into thin slices or cooked in larger pieces. It is ideal for seasoning Asian dishes such as curries or soups. But it is also very popular as a tea or for flavoring water.
But ginger has a long tradition not only as a spice, but also as a source of health-promoting ingredients: Hildegard von Bingen praised the positive effect of ginger on the gastrointestinal tract in the 12th century. In traditional Chinese medicine, ginger is considered a source of heat. Many studies deal with the healing properties of ginger. So far it has been proven that certain ingredients can suppress nausea. And its stimulating effect on digestion has also been demonstrated.
The aromatic sharpness of the ginger is definitely beneficial. If you want to test the aroma package, you can also try recipes for pickled ginger or ginger tea. Ginger can also be easily grown in a flowerpot - with a little patience and care, you can process your own ginger fresh from the harvest. Verena Dorloff, resp