Ginger was first cultivated in China, and has been used by humans for over 3000 years. The ginger root is now used in almost all regional cuisines of the world especially in the form of tonic. It is used in ginger beer, wines, and teas. It is also used as a pickling spice that can aid in digestion. Popular these days Ginger is a common flavoring additive to the fermented beverage kombucha.
Healing Powers: Although not supported by medical science, the American Cancer Society advises consuming ginger on a regular basis could ward off tumors. A teaspoon of fresh gated ginger in a glass of boiling water cooled then drunk can soothe an upset stomach. Ginger is also a anti-inflammatory and warming spice.
Flavor profile: Fresh, hot and tangy with a earthy woody sent. Dried ginger is bittersweet and spicy. Ginger is commonly used in savory dishes such as stew or stir fry. It is also very nice to add to marinades for fish and chicken.
How to store: Fresh ginger will store well in the refrigerator for about 10 days. Dried ginger kept in airtight container can last for up to 2 years.
Adding healing spices can perk up any meal with flavors to turn the same old boring salad into a meal to look forward to! If you enjoy and look forward to a flavorful dish that you create, it will be easier to stay and more enjoyable to stay on a healthy eating plan.
Sourced from: Essential Spices and Herbs: By Christina Nichol