The ginger root is one of the oldest spices from the tropics. Even in ancient Chinese and ancient Indian Sanskrit writings she is mentioned as an elixir of life.
In Asian alternative medicine, ginger, which is botanically a rhizome (rootstock), is used in the form of teas or baths for rheumatism, muscle problems and colds. It also promotes blood circulation and digestion, has a relaxing effect and antibacterial properties. Various sorts of sweaty spice are fresh, dried or ground commercially available.
Origin and time of harvesting have an influence on the fruity-spicy aroma: If the root is harvested early, it is still quite thin and of a mild nature. Later harvested, the root can be up to 10 inches thick and extremely sharp. Due to its fine intense note, Jamaican ginger is considered one of the best ginger varieties.
Hearty and sweet dishes and drinks can be flavored by the essential oils and resins of the yellowish-white root. For example, fresh or dried ginger is suitable for meat, chicken and fish dishes, baked goods, fruit salads, fruit compotes, jellies, sweets, liqueurs, beer and sodas. Especially in English-speaking countries, "ginger ale" and "ginger bread" have enjoyed great popularity since the 19th century. Pickled or candied ginger is a delicacy.
In the Far Eastern cuisine, ginger - such as cardamom and turmeric - but especially as a spice for curry. Fresh ginger is peeled, then cut into very thin slices or small pieces at will and cooked with. Eaten raw as a sandwich or in green tea for breakfast, he is a keen watchmaker.
The root keeps fresh in the refrigerator for two to three weeks and can be consumed as needed.