Location: Southeast Madagascar
Botanical Classification: Zingiberaceae Family
Native to tropical Asia, ginger has been cultivated for over 3,000 years for its aromatic properties, both in cooking and for medicinal purposes.
The edible part of the plant is the rhizome (root system), which contains all its flavor and medicinal properties. Ginger grows in a warm, humid climate.
Pairings:
Ginger accompanies many dishes in Oriental cuisine. In Europe, it is more commonly used in baking and to flavor drinks. Traditionally, it is used in gingerbread.
Ginger can be used in both desserts and savory dishes. It pairs deliciously with roasted meats (duck, lamb, pork, poultry). You can also use it in your fish broths. In your marinades, it will enhance its warm, spicy, and peppery notes.
Health Benefits:
In addition to being a true taste stimulant, ginger has long been consumed worldwide. It relieves various ailments such as rheumatism, nausea, colds, and headaches.
It is often attributed aphrodisiac properties due to its stimulating effect on blood circulation (vasodilator).
Like cardamom, it is a powerful ally in fighting off winter (in an infusion with lemon and cinnamon).
Its virtues are numerous: anti-fatigue, effective relief for migraines, pain, and sore throats, reduction of blood sugar. Its active ingredients aid digestion and it is a powerful anti-inflammatory, as many scientific studies demonstrate its effectiveness against osteoarthritis and rheumatoid arthritis.
As for me, I consume it every day with lemon (1/2 teaspoon of ginger and 2 cl of lemon).
