Ginger originated in Asia, and the spice also thrives in West Africa and the Caribbean, with Jamaica recognized as producer of the highest quality ginger. The Latin name for ginger is zingiber, which comes from the Sanskrit word shringavera that meant "shaped like a deer's antlers." Its botanical name is Zingiber officinale. Ginger is valued for medicinal properties and culinary uses. The spice helps ease digestion, prevents nausea, reduces inflammation and eases symptoms associated with the cold and flu virus. Ginger root has various health benefits and can be used to flavor a variety of dishes. Ground ginger is more often used as an ingredient in baked goods, and is added to marinades, sauces and beverages.
Ginger Root
Ginger root does not come, as the name suggests, from the root of the ginger plant, but from the stem. The gnarly knobs on ginger root are covered by a light tan, smooth, delicate skin. The flesh of ginger root varies in color, from white to yellowish green, and it is fibrous, coarse and stringy in texture. Ginger root has a hot, sweet taste and a strong aroma. It's used to flavor many savory Asian dishes, and livens up stir-fries, noodles and soups. Ginger root comes preserved, pickled and as a sweet snack in the form of crystallized ginger, which can also be used to make desserts.
Ground Ginger
Ground ginger is not a suitable substitute for fresh ginger root, as it doesn't adapt itself to as many dishes as ginger root. It has a pungent aroma and a peppery, spicy taste, and is generally used to make gingerbread, ginger cake, cookies and ginger snaps. Ground ginger can also be added to savory sauces, curries, salad dressings and marinades. Sprinkle ground ginger on hot chocolate to add a little spice to this sweet beverage, or use it to make warming ginger tea to stimulate blood circulation and warm cold hands and feet.
Medicinal Uses
Ginger root can be strained, and the extract mixed with water, honey and lemon for a healing tea to relieve cold and flu symptoms. Ginger also alleviates headaches and menstrual cramps. The University of Maryland reports that ginger helps lower cholesterol and reduces blood clots, helping prevent conditions such as atherosclerosis, which is a leading cause of stroke and heart attack. Add ground ginger to a hot bath for a therapeutic, rejuvenating experience and to improve your circulation.
Shelf Life
Although ground ginger may be less versatile than ginger root, but it has the advantage of a longer shelf life. Ground ginger can last for as long as a year when stored in an airtight container inside a dry cupboard. Ginger root, on the other hand, will only remain fresh for a few weeks. Fresh ginger root should be wrapped in a paper bag and stored in the vegetable crisper section of the refrigerator. Fresh ginger root can last for two to three weeks in the fridge, and five to six weeks in the freezer.
Member Comments