Ginger is the common name for the edible portion of the plant Zingiber officinale. Its use in Asian cooking and traditional medicine spans at least 4,400 years. Fresh, dried and candied ginger are ingredients in drinks, foods and herbal supplements. Dried and candied ginger are a means of preserving fresh ginger. These forms taste different from each other, but one can be substituted for another for many purposes.
Forms of Ginger
Ginger root refers to the rhizome or underground stem of the ginger plant. Because it grows underground, people often call it ginger root, but this is a misnomer. Several forms of ginger are based on the rhizome. Fresh ginger has a spicy scent and a smooth skin. Cooks can use it fresh, crush and press it to obtain ginger juice, cook it in a syrup to make candied ginger, preserve it to make stem ginger or soak it in sweet vinegar to make pickled ginger. Dried ginger, with or without the skin on the stem, is stringy and woody. Ground dried ginger is powdered ginger. Fresh ginger is pungent and spicy; dried ginger retains the peppery spiciness but loses much of the aroma and sweetness of fresh ginger. Substitute 1/8 tsp. dried ginger for 1 tbsp. grated fresh ginger in a recipe.
Using and Storing Ginger
You may wish to peel older pieces of fresh ginger before using them. You can juice, grate or slice fresh ginger for use in recipes. Keep an unpeeled, wrapped ginger rhizome in the refrigerator for up to 3 weeks. Frozen ginger is good for up to 6 months. Eat preserved ginger like candy or use it in sweet recipes. Add dried and powdered ginger to drinks, baked goods and pickles. Keep dried and powdered ginger in a sealed container away from light.
Health Effects
In traditional medicine, ginger has been a remedy for nausea, upset stomach, heart conditions and the symptoms of colds and the flu, painful menstruation and headaches. According to the University of Maryland Medical Center, ginger is effective against nausea and vomiting, inflammation and digestive discomfort. Ginger may lower cholesterol levels and have anti-clotting activity.
Precautions
Ginger is a safe and common seasoning, but the University of Maryland Medical Center states it should not be used for medical purposes for children under age 2. Calculate dosage based on weight for children older than 2 years of age. Adults should not take more than 4 g of ginger per day. Consult your medical care practitioner before taking ginger if you are taking blood thinning medications, have gallstones or are undergoing surgery soon.
Member Comments