Ginger in the kitchen
Ginger has a lemony touch, fresh, with a slight peppery and pungent note. These are yellow rhizomes ivory white that we consume.
We use many dishes, such as curry in India, tajine in the Maghreb, brine in Japan, with beer in Jamaica, chutneys ...
It accompanies without any problem fish, seafood, poultry, vegetables but also pastries such as gingerbread, biscuits, jams, compotes and some drinks such as ginger tonic wine, lemonade ginger ale or tea.
Properties
Stimulating nervous and digestive systems, ginger warms the stomach, improves vision, improves circulation, lowers cholesterol and relieves articulatory problems.
Hot spice, it boosts the immune system and is ideal in winter against coughs and flu.
History
Known for a long time, Confucius mentions him in 500 BC, and he is also named in the Koran for his virtues to reach Paradise.
Tales of Thousand and One Nights give it aphrodisiac properties. It was the Arab traders who introduced it to Europe.
Its heyday took place in the Middle Ages in French cuisine, where it was the most common spice after pepper.
In the East, ginger roots are chewed to ward off evil spirits.
Plant
Tropical perennial plant with rhizomes up to 1m tall, with thin lanceolate leaves and yellow flowers.
