Ginger - universal seasoning

This root is one of the five most popular spices in the world. Any dish with it becomes unusual. Ginger is combined with fish, vegetables, meat, pastries.

Whole treatises were dedicated to this amazing root in China, in ancient Rome they were valued for their unique medicinal properties, in Russia they were considered a delicacy and added to baked goods, in medieval Europe - the best aphrodisiac and even a cure for plague, in Japan - a mandatory seasoning for raw fish. It belongs to the category of burning spices, the characteristic sharp-sweet taste of the root is given by the active component cingerol, the spicy smell is essential oils. Ginger strengthens memory, helps with indigestion, coughing, colds, relieves headaches, removes toxins from the body, thins the blood and thereby lowers blood pressure and cholesterol. By stimulating blood circulation, it nourishes the brain with oxygen. It has many vitamins A, C, B1, B2, there are magnesium, phosphorus, iron, calcium, sodium, zinc and potassium, various useful amino acids. Together they protect us from colds and flu, especially in the cold. Nutritionists believe that ginger neutralizes fatty foods and helps to fight excess weight, which is especially true after the holidays. Check for yourself. Drink ginger tea 3 times a day 15-20 minutes before meals for a month.
CULINARY TIME MANAGEMENT
■ Add spice to puddings, jelly, mousse and stewed fruit 2-3 minutes before cooked.
■ If cooking meat, lay the root 20 minutes before removing the dish from the heat.
■ Add ginger powder to the dough while kneading.
■ In the sauce - before serving.
■ Keep ginger wrapped in foil in the refrigerator.
■ The root should be fairly firm, resilient, without blackening and mildew.
The article was published on the basis of the journal "Good advice" 1/2014
Photo: Legion-Media
Material prepared by Julia Dekanova