Belying its somewhat haggard appearance, the root of ginger is all warmth and deep, healing therapy. Tap into this ancient spice for winter nourishment and sustenance.
Derived from a Sanskrit word meaning ‘horn root’, which aptly describes the shape of the knobbly, gnarled herb, ginger has been spicing up dishes and soothing digestive systems ever since it was discovered in south-east Asia over 3000 years ago. Venerated by Confucius who ate it with everything and approved its use during fasts when other pungent foods were prohibited, this principal ingredient of Chinese and Indian cuisine is virtually an ayurvedic medicine chest.
With countless studies documenting its myriad medicinal properties, ranging from cures for the common cold to rheumatism, the aromatic root spice literally warms you up from the inside and is a well-known cure for circulatory disorders. Which is why it is a firm winter favourite for chefs and doctors alike.
HEAL FROM WITHIN
Soothes Colds and Flu. In addition to inhibiting coughing, ginger is an excellent antidote for flu, especially when its anti-viral compounds are complemented by garlic. Explains clinical nutritionist Helena Oades: “Chemicals called sesquiterpenes specifically target the most common cold family. Ginger also helps to reduce pain and fever and is slightly sedating to aid rest.”
Improves Circulation. Because they affect many body systems, circulatory disorders can result in conditions ranging from cold fingers and toes to heart attack and stroke. Ginger has been found to be far more powerful than garlic and onion in its ability to stimulate circulation and relax the muscles surrounding blood vessels, says Kate Neil, director of the Berkshire Centre for Nutrition Education and Lifestyle Management. “It also discourages blood clots, may relieve rheumatism and be more useful in winter when lower temperatures can cause a reduced blood flow.”
Maintains body warmth. According to a Chinese study published in The Nutrition Practitioner, the thermogenic properties of the herb assist in the maintenance of body temperature and inhibiting hypothermia. “The mechanism for this in humans has still not been proven but is most likely to be due to increasing oxygen usage and perfusion pressure,” say researchers Q Huang et al.
Aids Digestion. Besides breaking down proteins to rid the stomach and intestines of gas, ginger also aids in the digestion of fatty foods and relieves flatulence. “Gingerols and shogaols soothe the gut and aid peristalsis,” says Oades.
Kills Mild Pain. The natural anti-inflammatory properties of ginger, says Neal Barnard, author of Foods that Fight Pain, work like Ibuprofen, but without the side-effects, if you have half a teaspoon daily. A cup of ginger tea can keep menstrual cramps at bay, adds Oades.
Quells Nausea Morning and Motion Sickness. Ginger ale, ginger snaps and ginger tea with honey all help to relax the stomach. If they don’t serve ginger ale on your next flight, remember to stash a ginger biscuit or two in your handbag.
Subdues Winter Blues. With its sedative, anti-spasmodic and antiseptic properties, in essential oil form, ginger helps fight winter depression.
SWEAT IT OUT
Muscles aching from exercise? Add one tablespoon of powdered ginger and a cup of apple cider vinegar to a deep bath. The soothing balm restores the skin’s natural pH and helps eliminate toxins.
Blocked nose and feverish head? Add half to one tablespoon of mustard, ginger and cayenne powder to running bath water to balance circulation. Or grate a tablespoon of ginger into a cup and top up with boiling water for soothing immune support, recommends Oades.
Take a sweet break. Take a cue from Queen Elizabeth I who served gingerbread on special occasions. For an invigorating cuppa to boost the immune system, steep five to six thin slices of ginger root in a cup of boiling water. Add lemon and honey to taste.
Flush your system. Though it takes some getting used to for western palates, Indian ayurvedic experts recommend eating two or three thin slices of ginger dipped in a little salt and lime juice before main meals to aid digestion. Or add a few slices to your vegetables as they cook. If you break out in goose bumps, sneeze, develop a runny nose or nipple stands, it’s a sure sign that the spice is reaching its target.
ROOT FOR FRESH
If you have an option, buy fresh, plump ginger instead of the dried, ground form. Choose a root with a firm, smooth, mildew-free skin and as few twists and joints as possible. The more wrinkly the root, the drier and woodier the inside; if the ginger is fresh, the knob will break off with a clean snap. Substitute one part of ground ginger with one part fresh.
While young ginger, which is rarely available in South African markets, doesn’t need to be peeled, more mature ginger has a tougher skin that requires careful removal before it can be sliced, minced or julienned. Avoid wastage by using a tablespoon, instead of a paring knife, to scrape off the tough skin down the length of the root before slicing.
To prevent mould, store in the fridge in an airy container or plastic wrap. Peeled ginger can last for up to three weeks, while unpeeled will keep for up to six months, and can be kept frozen for up to four months.
TITILLATE THE TASTE BUDS
The sooner ginger is added to a dish, the more subtle the effect. Says Bombay cook and author of The Indian Kitchen, Monisha Bharadwaj, meat and vegetable curries are seldom made without ginger. “It is used to flavour the oil before adding the main ingredient, and in most Indian cooking, is ground with garlic to make a storable paste.”
It is also sprinkled on top of cooked dishes, used in marinades for meat and fish, and as a main ingredient in chutneys and preserves. It complements vegetables well, particularly spinach, cauliflower and sweetcorn, and is great in a salad with a tangy lemon dressing.
“Dry ginger powder is sprinkled on top of milk before boiling to prevent it from curdling in the tropical climate of India, which is the largest producer and exporter of the herb,” adds Bharadwaj.
GINGER ROASTED WINTER VEGETABLES
This refreshing medley, prescribed by Post Punk Kitchen’s Isa Moskowitz, will send you into sensory overload and warm your home with its delicious aroma. Makes 6-8 servings.
Ingredients
2 medium parsnips
2 large carrots
1 butternut squash
3 medium sweet potatoes
2 heaped tablespoons grated ginger
1/4 cup pure maple syrup
1/3 cup olive oil
pinch cinnamon
pinch allspice
1 teaspoon salt
Method
1. Preheat oven to 175 degrees C.
2. Wash and peel all veggies, deseed the squash, and cut into 2cm slices. Line two baking sheets with tin foil and lightly grease them.
3. In a large bowl, toss all ingredients with your hands, ensuring all veggies are coated with oil and syrup.
4. Line veggies on the baking sheet in a single layer. Pour any extra liquid over the veggies.
5. Place one sheet on the middle rack and one on the upper rack of the oven. Bake for 25 minutes. Remove from oven and turn veggies over. Return to oven, but reverse the order of the racks. Bake for 20 minutes, or until the veggies are tender inside.
Published in July 2008 in Shape, South Africa. Copyright Sharon Marshall 2008.
