Ginger: Spice of life with health benefits aplenty

Ginger is a spice with a unique taste and aroma that has captivated the hearts of cuisine enthusiasts worldwide. It originates from Asia, especially China and India, where it has been used for centuries in both culinary and medicinal practices. The root of this plant quickly gained popularity in Europe as well. It's no wonder that ginger is appreciated for its spicy notes, which pair excellently with a variety of dishes.

Ginger can be found in fresh or dried form, offering flexibility in its use. Fresh ginger, juicy and sharp in taste, is excellent in infusions or as an addition to tea. On the other hand, dried and powdered ginger is a great ingredient for sweet pastries or aromatic soups. Thanks to its versatile properties, ginger has found many uses in kitchens worldwide.

It's not just the taste but primarily the health properties of ginger that attract the attention of dietitians and doctors. It is rich in vitamins A, C, and E, as well as minerals such as phosphorus, potassium, and iron. A key ingredient is gingerol, which accounts for its intense, spicy flavour and medicinal properties. Gingerol is known for its anti-inflammatory properties, helping to relieve joint and muscle pain. It also assists in lowering cholesterol levels.

Ginger aids digestion by reducing bloating and stomach discomfort. It also has antibacterial and antiviral properties, making it an ideal addition during the cold and flu season. It is also worth mentioning that regular consumption of ginger can help reduce appetite, aiding in weight management. Fresh ginger in infusions not only warms you up but also supports the immune system.

Powdered ginger can be used to prepare a remedy for a sore throat. Mix ginger with water and use it as a gargle. This mixture also acts refreshingly, reducing unpleasant breath.

Ginger also has expectorant properties and helps thin respiratory secretions. This makes it useful in treating coughs during infections.

In our kitchens, we often encounter two types of fresh and dried ginger. Each has its unique advantages that can be used depending on the dish we are preparing. Fresh ginger is indispensable in infusions or teas because it contains more vitamin C and enzymes that aid digestion.

Dried ginger has a sharper taste and is well-suited for long-cooking dishes such as curries or soups. The drying process concentrates its antioxidants, including the aforementioned gingerol, making it an excellent addition to broths or stews. Therefore, having both types of ginger in the kitchen is worthwhile to exploit their full health potential.

Ginger is also a great addition to one-pot dishes, especially those inspired by Asian cuisine. It is also popular in pickled form as an addition to sushi. However, it is crucial to use it in moderation, especially for people taking certain medications, as it can affect their actions. Two to four grams (approximately 0.07 to 0.14 ounces) daily is sufficient to experience the health benefits without risking unwanted effects.