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There are ingredients whose virtues and benefits have been known for centuries. Foods whose charm is not diminished by the passage of time and that sometimes even star in a new spring. This is the case of ginger, the root of an exotic plant that, despite its unattractive appearance, has always played a prominent role in kitchens and alternative medicines around the world.
Today Summum we reveal the secrets and keys to fully enjoy this delicatessen natural.
The discreet charm of ginger
Ginger is the rhizome of a plant called Zingiber officinale. Supposedly native to India and Indochina, its name would derive from the Sanskrit singabera, that is, “Horns or antlers”, a clear allusion to its characteristic shape.
Despite its inelegant appearance, it is practically impossible to resist the charms of ginger for its citrus and fresh notes, its spicy touch and its unique and intoxicating aroma. The same aroma that all the parts of the plant give off, already known in the times of classical Greece. The Roman historian Pliny he wrote about the delicacy of this spice – which was sold very expensive – and in medieval Europe it became one of the most important on the market.
Ginger and ginger
Ginger is grown mainly in China, where it undoubtedly occupies a privileged place, and in India. Of course, according to its origin, ginger has very different aromatic and taste notes.
El chinese ginger, for example, it is spicier (although less than Central American). The one from India, one of the best, and also the Australian, usually have a more citrus touch. Of which is cultivated in Africa, a type of ginger with a more pungent and generally cheaper flavor, the one with the best reputation is the from Kenya. The most sought after? The one from Jamaica, considered the most delicate and sweet.
Black, white, cool, dry
When we talk about black ginger or gray we refer to the unpeeled rhizomes of the plant, boiled in water and passed several times in cold water until they are completely dry. The white ginger It differs by having been deprived of its skin and then dried in the sun or by machine. Needless to say, the white is of a superior quality.
Contrary to what we might imagine, the fresh ginger – mainly from the United States and Hawaii – is less spicy than dry. This is due to the transformation that the gingerol molecules undergo during the drying process, as they become shogaol, much more spicy than the first.
As in the case of many other spices, always it is better to buy the fresh root and grating it as needed instead of resorting to the typical crushed spice jar. Of course, you always have to remember to remove the skin, which is very indigestible.
Healthier (and even happier)
Ginger has earned its nickname as a superfood. It is rich in vitamins A, C, B1, B2, and B6, plus potassium, calcium, manganese, phosphorus, and iron. In addition, it has a high antioxidant power and anti-inflammatory and contains essential oils, such as gingerol, which boasts antiseptic and anti-inflammatory properties.
Also has digestive properties, helps us fight colds – which is good news at this time of year – and helps reduce feelings of nausea. But the most important thing is that it is a stimulating of the receptors of serotonin, the hormone of happiness.
In other words, it’s good and puts us in a good mood. It can be taken in infusions, in juices or to flavor all kinds of dishes, from meat to fish to desserts.
Tea, ginger and lemon
If ginger is added to coffee in Yemen, Why shouldn’t we enjoy this super spice with a sip of tea? Few gastronomic marriages are as well matched as that of ginger and lemon.
Combined by their citrus and fresh notes, these two ingredients are part of an interesting tea blend from the English house. Clipper. As always organic and fair trade. And in this case also without theine. 20 sachets of this delicatessen can be purchased in many specialized stores for a price of around 4 euros.
Natural super juice with ginger
Purity Organic is an American brand that markets juices, fruit tonic, tea and coconut waters that boast of organic ingredients and respectful work practices.
Its range of super juices – which can be found in specialty stores for a few 5 euros– It has ginger to flavor and enhance the benefits of a wide variety of organic vegetables and fruits.
Carrot, turmeric, mango and ginger juice; beetroot, apple and ginger juice and finally agave, lemon and ginger root and juice are some of the varieties you can choose from.
An exotic treat
Fresh, dry, whole, powdered, with meat, fish and sliced and marinated in vinegar (the “pink” ginger that we are used to eating with sushi).
Ginger is a very versatile ingredient. Candied in sugar is the most popular candy in Southeast Asia. The Italian company Agrimontana, whose products are trusted by some of the best Spanish pastry chefs and chefs, selects and handcrafts some frosted ginger strips. 200 gr of this artisanal delicacy rubs against the 12 euros.
Ginger Beer, a trendy classic
La ginger beer (and Ginger Ale) are a gastronomic invention of the XNUMXth century. Apparently, at that time in English bars and taverns drinks were dusted with powder or pieces of ginger.
Ginger beer is the tasty result from the fermentation of a mixture of water, sugar, ginger and cream of tartar. But, as always in the kitchen, variants are allowed.
The one with the brand Fever-Tree uses three types of ginger from Nigeria, India and the Ivory Coast. The four-bottle pack is around the 7 euros and can be purchased at deli stores.
Sweet bitterness
The Extremaduran company The Chinata markets a tablet that fuses the slightly bitter notes of ginger with those of dark chocolate. Everything, of course, amalgamated with the star ingredient of its products, extra virgin olive oil.
Tablet 100 gr costs 3 euros And it can be purchased both in its online store and in the brand’s boutiques present on several continents.
The pleasure of ginger in the form of jam
Tiptree is a small town in the county of Essex, in England, where the emblazoned Wilkin family has been making TOP jams since 1885.
This gourmet brand sells unique specialties, such as strawberry jam Little Scarlet or the ginger-only jam, made with Australian ginger. It is also available in a less sweet variant, with a sugar percentage that drops from 67% to 40%. To enjoy this delicatessen feeling a little less guilty.
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