Over time, Ginger has had two main uses: a medicinal root and seasoning in cooking. There is no magical property which makes it one of humanity's favorite plants, but it has triumphed through the centuries with its proven utility. On one hand it has been used as flavoring in confectionery, beverages (for example the famous ginger ale), candies and its consumption in pickles (those pink strips that are served sometimes next to sushi, etc.). On the other hand, its use in medicine, which began in China and India, currently suggests that ginger is effective against some types of dizziness and nausea, as well as functioning as a suppressor of light pain resulting from arthritis and menstruation. However, the mechanism in which allows ginger to react in this way in our bodies is still unknown. It is noteworthy that in medicinal doses the FDA recommends avoiding use during pregnancy or nursing, as there are not enough studies yet that indicate its medicinal use may or may not have adverse effects on human embryos and infants, so better safe than sorry.
Ginger used as a flavoring can be very interesting in our foods, the flavors and freshness it brings can give rise to really amazing recipes. If you haven´t used it before, here are three recipes which I hope you will really enjoy. Recipes that make you remember Christmas, a meal in the Far East or a drink for the afternoon, ginger can be both familiar and exotic:
- 2 pieces of fresh Ginger
- 2 cups of romaine lettuce
- 1 Cucumber
- 1 Carrot
- 1 Mango
- 3 tbsp. of Olive oil
- 1 tbsp. of Lemon juice
- 1 tsp. of Dijon mustard
- 1 tsp. of Honey
- Salt (Sufficient amount)
- Remove the skin and chop ginger into thin slices or strips.
- Take off the leaves of the lettuce and place in a bowl.
- Cut the cucumber into slices or thin sheets with the help of a peeler.
- Remove the skin and chop carrot into julienne strips or grate finely.
- Cut the mango into cubes and set aside.
- Combine in a small bowl or blender: olive oil, lemon juice, Dijon mustard and honey, until a homogeneous mixture forms.
- Season with salt and pepper to make a vinaigrette to your taste.
- In a large bowl or container, add all chopped ingredients and mix carefully.
- Add the vinaigrette and garnish the salad nicely. It can be served as an accompaniment to pasta or fish, as it is a very fresh salad.
Creamy ginger and raspberry mousse
- 1 piece of fresh Ginger
- 1 tsp. of Vanilla extract
- 1 cup of Whipping cream
- 2 Egg Whites
- 1 cup of raspberries
- 1/3 cup of Honey
- 8g of Gelatin
- Chop the ginger and, using a blender, add a little water.
- Strain the preparation and combine with honey.
- Whisk the egg whites until stiff, do the same with the cream.
- Combine cream with ginger and honey until well incorporated.
- Add the vanilla extract.
- Hydrate the gelatin in water and leave until it becomes spongy.
- Melt the gelatin and add to the creamed mixture and ginger.
- Add egg whites moving in circles to keep air out of the preparation.
- Place into molds or cups and fill some raspberries with ginger mousse.
- Refrigerate for about 2 – 3 hours or until the mousse is firm.
Chicken with Ginger
- 3 Chicken Breasts
- 2 tsp. of soy sauce
- 2 tsp. of Rice vinegar
- 1 tbsp. of Honey
- 2 tsp. of fresh Ginger
- 1 tbsp. of Olive oil
- Salt (sufficient amount)
- Mix the liquid ingredients in a bowl; soy sauce, rice vinegar, honey and add finely chopped ginger.
- Cut the chicken into medium cubes and place in the mix to marinate for about 30 minutes to an hour.
- Heat oil in a pan and place the chicken until it is browned and cooked.
- Season with salt and pepper if necessary.
- Serve over some white rice or Chinese noodles.
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