Spotlight on Ginger

Ginger. Truly super in its variety of application. It's super flavoursome can be consumed fresh, cooked, pickled, dried and as an essential oil. Ginger could easily be described as nature’s nurturer – calming queasy tummy’s, soothing coughs, easing pain and inflammation, and aiding in warding off infections. As well as providing many medicinal benefits, ginger is also an incredibly adaptable spice to include in cooking.

Ginger originated in China, belongs to the Zingiberaceae family and is closely related to turmeric, cardamom and galangal. Ginger is a flowering plant, and it is the underground part of the stem (known as the rhizome) that is commonly used.  

Ginger has a long history as a staple in Chinese medicine and has been used for over 2,500 years. Today’s medical uses are wide and varied, and some of the benefits include:

• Treating nausea and morning sickness during pregnancy
• Treating motion sickness
• The anti-inflammatory properties can assist in easing pain and inflammation associated with arthritis
• Effectiveness in reducing exercise-induced muscle pain
• Ginger may reduce blood sugars
• May help ease chronic indigestion
• May assist in lowering cholesterol

Ginger is so easy to incorporate into your diet, and teams well with chicken, pork, fish and seafood, beef and vegetables (particularly well suited to Asian greens). Ginger can also be made into tea, can be fresh, dried, powdered, pickled and crystallised. Along with being a beautiful addition to your savoury meal, ginger works well in desserts, biscuits, cakes and chocolate. What is not to love about this beautiful spice!

Fresh ginger is readily available in the produce section of your supermarket or fruit & veg shop. Ginger can be stored in the vegetable section of your refrigerator for around 2 weeks, or it can be peeled, chopped and frozen.

Ginger really is one of the superfoods that is worthy of that title. 

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