Ginger root is useful. Ginger for weight loss

Ginger is a well-known medicinal plant that has been used in folk medicine for many years. Its benefits were first heard in ancient China, where it was used as an effective remedy against colds and various infections, as well as to eliminate nausea.

Nowadays, which has a wide range, is used for culinary purposes. It can be used to give dishes a special taste. It should also be noted the use of ginger for cosmetic purposes - for the manufacture of creams, masks and tonics. And ginger tea helps to reduce weight and maintain immunity. So, let's take a closer look at the use and positive properties of ginger root.

Medicinal properties of ginger root

The composition of ginger root includes potassium, iron, magnesium, zinc, as well as vitamins A, B1, B2 and C. In addition, the root is rich in essential oils, which form its spicy aroma and tart taste. It also contains a large amount of amino acids, which are so necessary for the vital activity of our entire body. Ginger is also great for improving circulation. It normalizes the work of the stomach, respiratory organs, intestines. This product is very useful for poisoning due to its antiemetic and analgesic properties. Ginger root, the use of which is so popular in folk medicine, helps to fight diarrhea very well. At the same time, it helps to reduce the inflammatory processes of the intestinal mucosa and stomach.

Ginger copes well with nausea during toxicosis in pregnant women, as well as during seasickness. In addition, it is used as a prevention of oncological diseases of the rectum. It is used for painful menstruation.

The benefits of ginger for those who are engaged in mental work are very significant. It increases blood circulation in the brain area, which improves memory and enhances attention. It is recommended to include in the diet of schoolchildren and students. When drinking a drink made from ginger root, you can immediately feel a surge of energy.

Ginger root: application

There are many recipes in which this product is present. Most of them are easy to make on your own. Below are some examples.

Fresh ginger root juice is very useful for sore throat, stomatitis, inflammatory processes in the oral cavity. Juice is squeezed out of the root and a little salt is added to it. This liquid can be gargled, and also consumed internally.

It is considered very useful which is prepared as follows. We take 2 small roots and rub on a fine grater, then pour two glasses of water. Squeeze the juice from two lemons and mix with grated ginger. We put all this on fire and bring to a boil. After the mixture has boiled, it should be darkened for about 15 minutes on fire. After that, cool, add honey and 4 cups of cold water. Such lemonade can be taken as a cooling and tonic drink throughout the day.

If we talk about the treatment of the respiratory system, then consider this recipe. Cut half of the root into thin slices in the amount of one teaspoon and pour boiling water (half a liter). Add a little mint or lemon balm, cover with a lid and leave for 10 minutes. After that, filter and drink as regular tea, you can with lemon. It should be taken daily for no more than a month.

Such recipes for tea and lemonade can perfectly cope with colds and have a good diuretic effect. It should be noted that ginger root, in terms of its invigorating qualities, is equated to such drinks as even coffee.

But still, the ginger root, the use of which is so widespread, has some contraindications. Therefore, before using it, it is recommended to consult a doctor.

Ginger and recipes with it.

I have collected a lot of material about the wonderful, healthy and fragrant Ginger, with a lot of recipes. I show how I make ginger tea with honey, lemon and black tea.

For the Slavs, ginger is something very exotic and unusual, and all because its homeland is Southeast Asia and Western India. By the way, it is in India that most of it is grown - 100 thousand tons (this is half of the world production). Ginger goes on sale in various forms: pieces of rhizomes, ground, candied, doused with chocolate, in the form of an extract for ginger beer. It pairs well with other spices and is used in curry mixes. Ginger is added to light beer of the highest grades.

How does ginger affect our body? "Why should we use it?" - you ask. Here you don’t know right away where to start, because its properties and effects on our body are very extensive. First of all, it affects the composition, which includes the following active ingredients: essential oils (1-3%), camphin, phelandrine, cineol, borneol, citral, gingerol (1.5%).

Ginger is rich in vitamins C, B1, B2 and A, salts of magnesium, phosphorus, calcium, iron, sodium, potassium and zinc. Its spicy, tart aroma is due to the essential oil contained in it (1.2-3%), and its burning taste depends on the presence of the phenol-like substance gingerol. In addition, ginger contains all the essential amino acids, including tryptophan, threonine, leucine, methionine, phenylalanine, valine, and others.

All these chemical elements contained in ginger improve digestion, stimulate the formation of gastric juice. Combined with Peppermint, Black Elderflower and Yarrow (as a tea), it relieves severe stomach pains. Ginger normalizes blood circulation. Dry ginger flakes and ground ginger are slightly spicier than fresh ginger and more penetrating.

According to the therapeutic effect, ginger is a diaphoretic, analgesic, expectorant, antiemetic. It nourishes all tissues. The latest research points to the exceptionally beneficial effects of ginger on the stomach, digestive, and respiratory systems. Ginger makes food light and easy to digest and gives it a slightly tangy spicy taste. It is taken to stop diarrhea, to eliminate the harmful effects of animal poisons.

All these miraculous properties of ginger are due to the fact that it contains a large amount of biological "fire" that controls metabolism. Regular use of ginger in food in small quantities increases internal heat, awakening the appetite and stimulating digestion, warming the stomach and blood. It is especially useful in cold weather and in cold climates, that is, just in our latitudes.

Ginger is used in the form of infusion, decoction, powder (250-500 mg) for medicinal purposes. It is recommended for colds, flu, indigestion, vomiting, belching, abdominal pain. It lowers blood cholesterol levels. In Eastern medicine, it is believed that ginger strengthens memory, opens blockages in the liver, softens the body, removes thick and raw matter from the brain and larynx. In India, ginger tea with lemon is the most popular winter drink. By the way, I recommend that you also try brewing ginger slices: 10-20 grams per cup. Add a little mint, lemon balm or other herbs, a little lemon to taste and you will get a wonderful drink that tones and invigorates in the morning much better than coffee.

Well, let's continue to consider the properties of ginger, because this plant is not limited to the above characteristics. Ginger is the best remedy for toxins. You can find out if there is an excess of harmful substances in your body by the following signs:
- heaviness in the stomach and lethargy throughout the body;
- frequent fatigue and feeling of irritation;
- lack of shine in the eyes, and the skin has a faded color;
- bad breath;
- lack of appetite.

If you experience any of these symptoms, then we can say that one of the causes of these conditions is an excess of toxins or undigested food waste, which, being deposited in the cells of the body, poisons your entire body and leads to various diseases.

Ginger tea, which is already known to you, which is useful for absolutely everyone, will help restore appetite, good mood, fresh complexion and clarity of eyes. It enhances digestion, neutralizes toxins accumulated in our stomach and helps to absorb food. Drink it in small sips between meals.

Among other things, ginger tea is an excellent natural remedy for colds. It treats sore throat, cough, runny nose, blockage of the lungs and bronchi. When the larynx is sensitive to irritation, ginger is consumed along with honey and almond oil. Ginger is also used for paralysis, jaundice, and helminthic diseases. But read about it in detail in the specialized literature.

But in cooking they use ginger powder, which has a pleasant tart aroma and a burning spicy taste. The range of application of spices is quite wide. They are flavored with herring and pork in sweet and sour sauce, seafood.

Ginger gives a pleasant aroma to fish soup, lamb soups, meat, chicken and fish broths. Ginger not only flavors hot meat dishes, but also improves their taste. The spice is added to dishes of lamb, beef, veal, pork, chicken, turkey, goose. Chinese chefs use ginger to make dumplings and stuffed dumplings. It gives an appetizing smell to hot fish dishes. Numerous sauces are prepared with it: salad dressing, lamb chops, sweet and sour for meat, spicy tomato chutney, etc. Ginger is flavored with marinades for soaking foods, even melons and cucumbers are marinated with it.

Many confectionery products cannot do without this spice. Cookies, gingerbread, Easter cakes, candy fillings, melon jam are flavored with it. In China, ginger is used to make jam and a delicacy in the form of boiled and candied roots. Many peoples of Europe and Asia flavor drinks with ginger. It is put in pear and pumpkin compotes, sbiten, honey drinks, tea.

By the way, ginger is quite easy to buy from us. Indeed, in recent years in supermarkets you can find anything. Moreover, ginger has long ceased to belong to the category of exotic products. I think I convinced you to at least try to introduce this storehouse of vitamins and nutrients into your diet, but in what form you use ginger - you decide for yourself.

Sources: "Modern Phytotherapy" ed. V. Petkova (publishing house "Sofia")

How do I make ginger tea?

This is my first time making ginger tea.

I cut off about 5.5 cm from the ginger root, but a plump root, but it was necessary to take ginger in the width of a finger, no more. For about 700-800 ml a teapot. And I rubbed the ginger on a fine grater.

Put the grated ginger into a tea strainer

I tried it on in a teapot, how it will stand there.

I put water in the Turk to see when there will be living water, this is when the water almost boils, there are bubbles, but it still doesn’t boil much. I cut the lemon into slices.

I put lemon wedges in the teapot.

I laid out the lemon slices in a circle on the bottom of the teapot.

And put a strainer of ginger between the lemon slices.

I took leaf black tea with currant additives

Here, somewhere, the water boils like this, but it may not bring it to such a boil that there is real living water.

And I brewed ginger tea, filling the kettle with water almost to the end of the rim of the strainer. If the tea is brewed correctly, there should be foam, which means you brewed it with living water. There must be foam.

That's about how much water was poured into the kettle.

And covered it with a napkin.

On top of another, so that the tea is well brewed. Of course, I need a doll for these purposes, I had one beauty, but she is no longer there, now Pavloposad napkins. And the tea was brewed for about 40 minutes

Prepared a beautiful cup with a saucer.

With strainer.

And now I’m pouring healthy aromatic ginger tea through a strainer. Because all the same, when brewing in a teapot, tea got into the water and ginger from my tea strainer.

Of course, I wanted the ginger not to get into the water, but to remain in the strainer of the teapot, but I poured water to the brim and all my tea leaves and ginger fell into the general water in the teapot. It doesn’t matter, there is a separate strainer for the cup.

The tea turned out to be very peppery and sweet, delicious. But what can I say, you need to take 4 or even 3 cm of ginger in a finger wide, I think the middle finger, and cut into thin rings. that I didn’t clean the root, but only washed it and rubbed it, I think so. But the tea is still wonderful.

Happy tea!

GINGER L PHARMACEUTICAL

Ginger officinalis is a perennial evergreen herbaceous plant that forms a rather thick, horizontal, tuberous, dissected, branched rhizome at the soil surface. The roots are adventitious in origin, forming a fibrous root system. A modified underground shoot is often taken as a root - a rhizome from which green above-ground shoots and adventitious roots extend. The rhizome of ginger has the form of roundish, located mainly in the same plane, palmately divided pieces. Stem erect, rounded. The leaves are alternate, simple, entire, lanceolate, entire, with a pointed apex. The flowers are collected in a spike-shaped inflorescence with wide stipules, in the axils of which flowers with a purple-brown or yellow corolla sit. The fruit is a three-leaved capsule. Under culture conditions, it does not form fruits, although medicinal ginger blooms every year.

Essential oils give ginger its characteristic smell, and zingerol gives its taste. In addition, it contains sugars, resinous substances, starch. Rhizomes containing from 2.0 to 3.5% of essential oil are used, based on sesquiterpenes a- and p-zingiberin (up to 70%). They give the rhizomes a characteristic ginger smell. In addition, the essential oil contains bisabolene, borneol and farnesene. The burning taste is associated with the resinous part - gingerol - a mixture of various gingerols and gingerone.

Ginger comes from the countries of South Asia. Currently grown: in China, India, Indonesia, Australia, West Africa, Jamaica, Barbados.

In the Middle Ages, it was brought to Europe, where it was used as a spice and a rare medicine. In particular, ginger was considered one of the main remedies for the prevention of plague. The merchants said that ginger grows at the end of the world in the country of troglodytes, who vigilantly guard it, which further raised the already rather high price for the miraculous root. At the beginning of the 16th century, it was brought to America and quickly spread there.

There are two types of ginger in trade, depending on the processing method. White ginger is pre-washed ginger, peeled from the surface more dense layer, black is not pre-treated. Black, unrefined Iberian is called "Barbados", and white, purified - "Bengal". Both species dry in the sun. Black ginger results in a stronger smell and a more pungent taste. At the break, ginger is light yellow in color, regardless of the type. The flesh of young rhizomes is almost white; the older the rhizome, the more yellow it is at the break.

Crushed medicinal ginger is widely used as a spice in cooking, baking and confectionery, for making sauces, ginger beer, and drinks.

Ginger is also used as an independent product. Candied ginger is made in Southeast Asia. The mature rhizome, after peeling, is soaked several times in cold water to remove bitterness, and then processed in sugar syrup. In China, Indo-China, Burma and England, orange peel is added to ginger jam - the jam is known as chow-chow. In Ancient Russia, ginger has always and for a long time been loved and widely used in national cuisine. Ground ginger in India is added to flour and 4 varieties of ginger flour are produced with different percentages of ginger. Ginger beer is made in England and the USA.

The medicinal use of ginger is quite diverse. As early as the first century AD, the warming effect of ginger, the benefits for digestion, and even ginger was mentioned as an antidote. In Sanskrit, ginger is called 'vishvabhesaj', which means 'universal medicine'.

Ginger tinctures and extracts are used for digestive disorders, gastric ulcer, to increase appetite and improve digestion, atherosclerosis, lipid and cholesterol metabolism disorders, to normalize blood vessels, flatulence, urinary retention, chronic enteritis, edema, rheumatism and sore throat ( rinsing). The tincture is part of the gastric and appetizing drops, as well as tonics. Also used in powder form. Ginger has a carminative, diaphoretic, analgesic, expectorant, antiemetic effect, and is sometimes used as an antidote. Ginger improves cerebral circulation and strengthens memory, and also stimulates the activity of the thyroid gland. Ginger is also believed to promote longevity and increase sex drive.

For the treatment of boils, poultices and compresses from ginger paste are used. Compresses are used to relieve headaches, back pain and chronic rheumatism. With muscle fatigue and aches, a ginger bath is recommended (boil 2-3 tablespoons of the powder in 1 liter of water for 10 minutes, then pour the broth into the bath).

Essential oil is widely used in aromatherapy for the treatment of psycho-emotional disorders, diseases of the musculoskeletal system, colds and viral diseases. It is used in hot inhalations, in baths, for rubbing, for massage and inside. Also, the essential oil is part of the biologically active additive "Melisana", which is positioned by the manufacturers as an adaptogenic, sedative, hypnotic, antispasmodic, anti-inflammatory and analgesic agent.

When motion sickness in transport and seasickness take 1-1.5 g of ginger (half a teaspoon) in tea or mineral water half an hour before or during travel.

"Ginger tea" (decoction) with honey and lemon is often used for colds. Ginger tea is also used for physical or mental fatigue.

Ginger extract is included in the drug "Zinaxin", which is used for arthritis. It is also included in all dosage forms of Doctor MOM (cold and antitussive), Dipan (hepatoprotective agent), Fitolor (for cough) and the Atrixin series of biologically active additives (positioned as a remedy for arthrosis and arthritis). ), "Kofol" (positioned as an anti-inflammatory agent), "Rinolin" (positioned as a means of increasing cerebral circulation, brain activity, improving memory and learning), "Ming Gold" (positioned as a means of increasing efficiency).

Ginger drink.

To prepare two liters of drink you will need:

a small root the size of two phalanxes of a finger,

half a lemon

20 teaspoons of sugar.

You boil water, throw in sugar, finely grated ginger and boil for 10 minutes. Then you turn off the water, throw in a sliced ​​lemon, let stand for 7 minutes and drink. If there is no ginger root, then you can take half to a whole teaspoon of dry ginger.

The drink can be drunk hot before meals and during meals.

In the cold season, the drink warms well and helps fight colds.

A chilled drink can be very pleasant to quench your thirst.

Experiment with the ratios of sweet, spicy, and sour.

To soften the effect of ginger, you can add a teaspoon of fennel seeds.

Ginger drink enhances the digestive fire, neutralizes the toxins accumulated in our stomach and helps to better digest food. In addition, ginger drink is an excellent natural remedy for colds. It treats sore throat, cough, runny nose, blockage of the lungs and bronchi.

Tibetan tea.

To prepare 1 liter you will need:

1) half a liter of milk 1.5% -2.5% fat;
2) half a liter of water;
3) 10-11 pcs. cloves;
4) 9-11 pcs. cardamom (crush the grains), grind in a mortar along with cloves;
5) 0.5 teaspoon of dry ginger or 1 table. a spoonful of fresh ginger (I recommend fresh ginger, it is better to crush it);
6) 0.5 teaspoon ground nutmeg;
7) 2 teaspoons of green tea;
8) 1 teaspoon of Darjeeling tea.

Cooking method:

Pour water into an enamel pot and put on fire. Add immediately
sequentially: cloves, cardamom, dry ginger and green tea. Boil 1 minute. Add milk. After that, add "Darjeeling", add fresh finely chopped ginger, (if not previously seasoned dry). In the boiling phase, add nutmeg. Let it boil a little. Switch off. Insist 5 minutes. Strain into a ceramic dish.

Drink in the morning on an empty stomach, without sugar and spices. Don't have breakfast.

In the period of exacerbation of acute respiratory infections, fresh ginger can protect against the disease.
A piece of ginger will help protect your mouth and throat. To do this, peel the skin, cut off a small amount of ginger, put in your mouth and suck, feeling the tingle. When the effect of essential oils and medicinal components decreases, a piece of ginger will need to be bitten.

If your tooth hurts, then chewing a piece of ginger on your tooth will help to significantly reduce the pain. Ginger will destroy harmful microbes, in addition, it will leave a very pleasant smell. After chewing it, you can safely go to the dentist without fear that the doctor will wince and run away from you.

Pickled GingerGary

Gari (ガリ?) is a type of tsukemono (pickled vegetables). This is sweet, thinly sliced ​​young ginger that has been pickled with vinegar and sugar. It has a sharp and peculiar taste, which many characterize as the smell of soap.

Gari is usually served with sushi along with wasabi and soy sauce, and is sometimes referred to as sushi ginger. It is used to interrupt the taste (remove the aftertaste) between different sushi. It is not necessary to eat a lot of ginger, a small piece is enough. Also, a piece of ginger can be used as a brush for lubricating sushi with soy sauce.

Although many gari manufacturers add artificial color (in some cases E124 and/or beet juice) to boost sales, the natural product often has a pale yellow or pink hue that develops during the pickling process.

Don't confuse gari with beni shoga (red pickled ginger).

candied ginger

Candied ginger (recipe 1)

Ingredients:
500 g fresh ginger root
sugar.

Cooking:
Peel and slice fresh ginger root, place in a saucepan and cover with cold water. Simmer over low heat for about 30 minutes until softened. Drain, add an equal amount of sugar and 3 tablespoons of water. Bring to a boil, stirring constantly, until the ginger is clear and the liquid has evaporated. Roll slices of ginger in sugar or breadcrumbs and leave in a sealed container. Candied ginger can be stored for up to 3 months.
or

Candied ginger (recipe 2)

Servings: 6

Serving temperature: room temperature

Processing Type: Cooking
Ingredients:

* Ginger (fresh) - 250 g
* Sugar (sand) - 500 g

Description

Peel the ginger root and cut into circles 2-3 mm thick. Pour boiling water over, then rinse under running cold water and pat dry. Pour 400 g of granulated sugar into a large saucepan, pour 0.25 liters of water. Bring to a boil and add ginger. Simmer for 1-2 minutes, then remove from heat and let steep for 8-12 hours.

Bring the ginger to a boil and cook for 5 minutes. Lay the pieces of ginger on parchment paper, boil the syrup until it thickens, and then pour over the ginger. Cool down.

Candied ginger (recipe 3)

Buy 250 grams of ginger root, peel and cut into very thin slices. Put it in a saucepan. Pour in two cups of water and two cups of sugar. Bring to a boil, then reduce the heat and simmer, stirring, until the mixture is reduced by half and the liquid turns into syrup. Strain through a colander and refrigerate. Roll each slice of ginger in sugar, spread on a baking sheet and dry in the oven (three hours at a temperature of about 110-115 degrees). The ginger slices should come out dry and slightly springy.

Ginger tea recipe.

Ingredients:
1.2 liters of water
3 art. l. grated ginger
5 st. l. honey
4 tbsp. l. lemon or orange juice
2 tbsp. l. fresh mint

Process:
Boil water, add ginger, honey and stir.

Strain through a sieve, trying to squeeze out the maximum amount of liquid from the ginger. Add a pinch of black pepper and juice. At the end, add some fresh mint. Serve hot.

you can not add black pepper and mint ... after all, fresh is a deficit.

The most famous ginger remedy is ginger tea.

We cut the root into slices, add a few slices of lemon, a spoonful of black tea, a pinch of sugar. Pour boiling water, insist. We get a miracle potion that cleanses the body (ginger removes toxins from the body) and warms in the cold, and improves digestion and heals from colds, saves from flatulence, and strengthens the immune system. Helps with violations of the monthly cycle. Ginger can help treat infertility in women.

If a nursing mother adds ginger to her food, “breast milk is cleansed and relieves the child of many diseases caused by indigestion or constipation in the mother” (B. Ragozin)

In combination with peppermint, black elderberry flowers and yarrow relieves severe pain in the stomach with gastritis, colitis, cholecystitis.

In Ayurveda, it is believed that any disease can be cured simply by chewing pieces of ginger and spitting out the remnants. The trick is to chew on the side where the diseased organ is.

The most interesting thing about ginger is that it can treat diseases that are essentially diametrically opposed to each other, for example, ginger tea with St. John's wort, galangal and blueberry grass helps with diarrhea. And the same ginger in combination with rhubarb root and licorice is a laxative.

In combination with aloe juice promotes weight loss.

In combination with garlic and tansy, it is used as an anthelmintic, and the tincture of these herbs in oil helps get rid of lice.

Ginger with cardamom and cinnamon has a positive effect on the heart, including hypertension.

Mixed with turmeric in hot milk, dry ginger dissolves and moisturizes tough airway formations.

Grated ginger makes excellent compresses for colds, neuritis, and sciatica.

Ginger peel has carminative properties.

The smell of ginger relieves headaches, strengthens memory, relieves fears, aggression, self-doubt. Inhalations or baths with ginger essential oil are used to prevent influenza and other viral diseases.

In the East, fresh and dried ginger root are separated as two different remedies - their properties vary greatly. In Ayurveda, ginger is one of the sattvic plants, it balances all doshas (especially fresh), but helps to increase the qualities of Pitta. Dry ginger can stimulate this dosha more than fresh ginger. This difference in the effect produced is due to the different effect after digestion. Dry ginger is hotter and drier than fresh ginger. This is a more effective remedy for reducing the manifestations of Kapha and strengthening different types of fire in the body. Fresh ginger works best as a diaphoretic for colds, coughs, vomiting, and Vata disorders.
In Ayurveda, there is a "universal medicine": fresh ginger juice is added to ginger powder in a certain proportion and pills are prepared. Ginger is also part of the "trikatu" ("three spices"), the most famous Ayurvedic stimulant (dry ginger + long pepper + black pepper).
In combination with honey, ginger weakens Kapha, with a candy (sugar) mixture - Pitta, with rock salt - Vata
Medicinal jam (jam) from fresh ginger is used to strengthen the digestive fire, and from ground - as a winter tonic, and is also given to women who have weakened after childbirth.

Ayurveda calls ginger "the best toxin digester", using it, for example, in the form of castor oil tea for the treatment of rheumatism and rheumatoid arthritis. Ginger strengthens memory, opens blockages in the liver, removes thick and raw matter from the brain and larynx. It thins the blood, due to which the brain is better supplied with oxygen.
In Chinese medicine, ginger with a scorched surface is widely used. It has a bitter and astringent taste and is slightly colder in effect than dry and fresh. Burnt ginger has a certain effect on the liver, relieves abdominal pain and warms in the cold. Burnt ginger with salt is good for teeth and gums. The skin of the ginger root is used as a carminative, it is also used to treat cloudy corneas. The juice of the leaves is used to improve digestion, and lotions are made with it for bruising.

dried ginger powder helps with a runny nose, diluted to a mushy state is rubbed into the skin with frostbite, numbness and for the prevention of colds in case you are cold or wet on the street.

Grated ginger is a good anti-cellulite scrub, a remedy for strengthening hair and preventing hair loss. A mask with honey and a pinch of dry ginger tightens the skin, improves skin microcirculation and complexion. A bath with ginger tea or ginger oil will help with muscle pain.

glycerin extract of ginger very effectively tightens the skin. And from a mixture of ginger juice and a decoction (or hydrosol) of linden, an excellent tonic is obtained.

From ginger, very tasty sweets from motion sickness are obtained, for this we cut the fresh root into cubes and throw it into boiling syrup for 10 minutes (if the syrup is made on mint broth it turns out even tastier), then we take it out and roll it in powdered sugar. For people suffering from motion sickness, an indispensable remedy.
And if the syrup in which ginger was boiled is then mixed with tincture on lemon peels, a luxurious liquor is obtained.

Honey with fresh ginger (2:1) is an excellent remedy, a teaspoon before meals three times a day for two weeks, will significantly improve your health, unless you have allergies.

When using ginger, it is worth considering that the liquid in which ginger was infused differs in action from the liquid in which it was boiled for the same amount of time - the decoction will be stronger and stronger in effect than the infusion and it will be needed less.

CONTRAINDICATIONS: Gastric or duodenal ulcer, pregnancy, lactation period. (Ginger enhances the properties of concomitant substances, acting as a powerful catalyst. It has a very active effect on the tone of smooth muscles - it relaxes. Ginger also contains a certain amount of cardioactive substances. If you are taking antiarrhythmic or antihypertensive drugs, be in a powerful blow to the pacemakers of the heart.
Especially contraindicated in people with cholelithiasis, as it provokes the movement of stones)

Ginger can be grown at home, for this, in April, plant a piece of fresh root in a pot, look when buying that it is elastic and silky in appearance. The only problem with growing ginger is that it does not tolerate drying out of the soil, the earth must always be moist. then after a while you will have such a miracle on your window and perhaps even your own harvest of fresh roots.

Chewing fresh ginger after a meal will freshen your breath for a long time and relieve many problems in the oral cavity. Some people can't chew ginger because of its "hotness", then you can simply rub ("brush") your teeth with ginger, this is no less useful.

Ginger is the first remedy for any pain (headache, muscle) that can be used at home. Ginger powder mixed with water (paste is obtained) or grated ginger is applied as a compress to the site of pain localization.

Ginger is used both alone and in combination with various herbs and spices: mint, lemon balm, lemon, honey.

Pickled ginger №1

1 kg ginger root

400 ml rice vinegar

60 ml rose rice wine

60 ml sake

7 tsp sugar

Peel and cut the ginger root into thin slices (the thinner the better), put in a ceramic dish, pour hot brine (boil 5-7 liters of water with 2 tsp of salt). After a few minutes, the ginger will become soft, the brine can be drained. Add all the ingredients (vinegar, wine, sake, sugar) to a glass of brine, mix and add ginger slices, place in a cold place (you can in the refrigerator) for 5-6 hours.

Pickled ginger №2

200 g ginger

1 teaspoon salt

3 art. spoons of sugar

1 tsp rice vinegar

1 tsp soy sauce

Peel the ginger root, cut into slices, pour cold water over, leave for half an hour. Then transfer the ginger to a saucepan and bring to a boil, remove the ginger and let cool.

Mix sugar, salt, vinegar and soy sauce, put on fire, stirring, bring to a boil (so that the sugar “blooms”). Lightly salt the ginger and pour over the hot marinade, let it brew for several hours.

Ginger tincture

1 kg ginger root

1 liter of vodka (alcohol 40%)

Grind the root, pour vodka, leave in a warm place for 15 days, shaking occasionally.

Ginger tea

6 teaspoons grated ginger

200 ml water

Honey to taste

Place the ginger root in an enamel bowl, cover with cold water and bring to a boil, tightly closing the lid. Boil over low heat for 10 minutes, then let it brew (5-10 minutes), add honey to taste.

ginger jam with orange peel

Ginger is a spicy juicy root with a thin skin like a young potato, a sharp, burning taste and a fresh aroma (the aroma is pleasant, but it reminds me of the smell of flower soap).
Ginger is widely used not only in cooking, but also in cosmetology and medicine (for example, as an anti-inflammatory and antibacterial agent, as well as to increase potency).
In cooking, ginger is most often used in baking (gingerbread, New Year's spicy cookies) and in the preparation of spicy second courses and sauces.
I once tried to put ginger in an apple pie. But out of ignorance, she put it generously, from the bottom of her heart. It was impossible to eat the pie - his mouth was just on fire.
Nevertheless, I continue to experiment with ginger, reducing its pungency by soaking and reducing the amount.
Unfortunately, ginger spoils rather quickly and I decided to preserve it somehow. In my extensive culinary library, alas, there was not a single recipe for preserving ginger. And on the Internet, I found only a mention that "... in Indochina, China, Burma and England, chow-chow jam made from a mixture of ginger and orange peel is popular ...". So I had to come up with the recipe myself.
It made a pretty nice jam. Very spicy - you can not eat it as a bite. But it can be added to pastries (both in the filling and in the dough), and the syrup will fit well into mulled wine.
If there are no orange peels, then you can make jam from one ginger, halving the amount of sugar and water.

COMPOUND
120~150g ginger, 2 orange peels, 2/3 cup sugar, 1/3 cup water, juice of 1 lemon if desired

Wash the ginger and scrape off the skin from it (no need to cut the skin, just scrape the ginger like a new potato).

Ginger cut into cubes, put in a jar and pour cold water.
In another jar, put orange peels and also pour water.
Soak for three days, changing the water at least three times a day.

Drain the water from the ginger, remove the orange peels from the jar and cut into pieces the size of the ginger.
Pour water into a small saucepan, add sugar, put chopped ginger and crusts.
Bring to a boil and immediately remove from heat.
Cool and let it brew for 2~3 hours.
Heat and cool the jam two more times.
For the third time, bring the jam to a boil (if desired, acidify with lemon juice) and arrange in clean jars.
You can cork hermetically, then the jam can be stored at room temperature, or not hermetically, then the jam should be removed in the refrigerator.

Fresh ginger root can be pickled, dried, candied, tinctures, teas, vitamin mixtures can be prepared from it and added to first and second courses. There are a lot of variations of its use, as well as recipes, but the essence remains the same - the body receives a boost of energy, a complex of vitamins, micro and macro elements, antioxidants and dietary fiber. How to properly use ginger root so that its healing properties are not lost?

Training

Fresh ginger requires preparation before use. It consists in peeling the root crop from the skin with a vegetable peeler or knife. It is important to cut the skin as thin as possible, since the main aromatic components and essential oils are concentrated in the top layer of the pulp. It is recommended to clean ginger before use, but store it in the refrigerator in a plastic bag or container with a lid.

How to use fresh ginger root? It can be cut into thin slices and put in a teapot along with black, green or herbal tea. You can marinate and then eat with sushi. It is better to cut ginger with a ceramic knife on a plastic or glass bottom. The tree will quickly absorb the aroma of the spice and will give it to other products. Some recipes call for grinding the root into a pulp. To do this, use a fine grater, also non-metallic, to prevent oxidative reactions and loss of nutrients.

The most popular drink is ginger tea with lemon or lime.

Teas and drinks

To make ginger tea, you can use the spice itself and combine it with numerous other ingredients. Usually it is tea, herbs, citruses, honey. You can sweeten the drink with brown cane sugar.

Below are recipes that are easy to prepare, tasty and healthy, the main ingredient of which is ginger root.

• Traditional ginger tea with honey and lemon. It is prepared from a crushed root (1 tablespoon), a glass of boiling water, two slices of lemon and honey to taste. Ginger is poured with boiling water, allowed to stand for 3-5 minutes, lemon is thrown into a cup and drunk with honey.
• Homemade herbal tea with ginger. It is prepared from an arbitrary amount of raspberry leaves, strawberries, blueberries, linden flowers and willow-tea. One tablespoon of the crushed collection is poured with boiling water, two slices of ginger are added, insisted for 5-10 minutes under a closed lid. You can drink with honey. Such tea can be brewed with the addition of any dried berries.
• Cold refreshing tea. For 2 cups of tea, take 4 cm of ginger root, 2 tsp. green tea, put in a teapot. Add a few branches of mint, brew 500 ml of boiling water. When the drink is infused, it is filtered, cooled, juice of one lemon and orange is added. Drink chilled throughout the day.
• Ginger lemonade. Prepared from one medium ginger root, 1 lemon and 5 teaspoons of natural honey. Ginger is cut into thin slices, juice is squeezed out of a lemon. All pour 1.5-2 liters of water, put on fire and boil for 3-4 minutes. When the drink cools down a little, honey is added to it and left to cool further.
• Hot tea with whiskey. You will need to squeeze the juice from two lemons and bring the amount of liquid in the container to 300 ml with boiled water. Next, half a teaspoon of grated ginger is added to the container, put on fire and heated to a boil. Turn off, let cool to 60-70 degrees, add a spoonful of honey and two whiskey. Drink hot like mulled wine.

Recipes for teas and other drinks with a healing root can be made independently. Herbs, dried fruits, citruses, other spices and spices (cinnamon, cardamom, pepper) can act as additional ingredients.

How to Candied Ginger

Candied ginger can be used as an independent dish, an addition to pastries and homemade ice cream. To prepare this delicious delicacy, you must follow the instructions.

1. Peel an even root crop from the skin (500 grams), cut into identical cubes or strips.
2. Soak in cold water for 3 days with periodic changes of liquid to remove bitterness from ginger.
3. Prepare syrup from 3 cups of sugar and 1 cup of water.
4. After boiling, put ginger into the syrup, boil for 5 minutes and leave to soak overnight.
5. This is repeated 5 more times, in parallel adding a pinch of citric acid so that the syrup does not crystallize.
6. Ready candied fruits are thrown back on a sieve, allowed to drain the syrup, laid out on baking paper for complete drying, sprinkled with powdered sugar.

You can store dessert in a glass jar with a lid in the refrigerator for 2-3 months.

First courses, second courses, salads

Recipes for dishes with ginger root suggest using it fresh, pickled or ground. Fresh ginger is added to dishes 15-20 minutes before the end of cooking, ground at the end.

• Diet salad. It is prepared from a root crop cut into strips (1 tbsp), shrimp boiled in salted water (500 grams), canned pineapple (200 grams). The ingredients are seasoned with a sauce of a tablespoon of mustard and lemon juice, 3 tablespoons of vegetable oil and 2 tablespoons of vinegar. The dressing is whipped until smooth. The dish is served on lettuce or Chinese cabbage leaves.
• Vegetarian soup for weight loss. For cooking, the following ingredients are needed: 1 carrot, 2 celery stalks, a piece of celery root, 1 each of bell pepper, onion, potato, 3 cm of ginger root, 250 grams of Beijing cabbage, a clove of garlic. From spices you will need cloves, black pepper, bay leaf. Products are designed for 2 liters of water and 100 grams of rice. First, cook a vegetable broth from half the celery, carrots and onions. Later they are thrown away. Next, passerut carrots and root celery. Potatoes, bell peppers, petiole celery are put in a saucepan, boiled a little, cabbage, sautéed vegetables, leek and grated ginger are added. At the end of cooking, salt and spices are added. Served with boiled rice boiled in a separate pan.
• Lamb ribs with ginger. To rid the lamb of the characteristic smell, you can pre-marinate it well in a sauce with the addition of grated ginger. To prepare it, you need to grate 5 cm of ginger root, mix it with a glass of natural yogurt, chopped garlic clove, a pinch of pepper and cilantro. Coat the ribs with the sauce and leave overnight in the refrigerator. Bake the meat in foil in the oven until tender.

Almost any first and second course can contain fresh or ground root. From his presence, food will be absorbed better and faster, and the taste will become more interesting and richer.

Medicinal mixtures, tinctures, decoctions

To prepare it, you need to grind 2 tablespoons of the root and pour them with 500-600 ml of water, put on fire. After the mixture boils, reduce the fire and simmer for 5 minutes. The broth is turned off, allowed to brew, filtered and drunk warm in half a glass throughout the day. It is a good cleansing, disinfecting and normalizing agent of natural origin.

Vitamin mixture is useful for children and adults during colds and for recovery from illness

Recipes for medicinal mixtures based on the properties of ginger can strengthen the immune system, relieve inflammation and spasms. To strengthen the body's defenses, the following vitamin mixture is prepared:

• crush 120 grams of ginger, liquefy 150 ml of honey in a water bath, cut 4 lemons into slices;
• the ingredients are ground in a blender to gruel;
• spread in a glass container, close the lid and refrigerate for 2-3 days;
• the mixture can be consumed 1 dessert spoon per day.

You can prepare a similar mixture with the addition of aloe juice, walnuts or dried fruits.

Alcohol or vodka are components of many medicinal tinctures. With their help, you can get not just a tincture, but a concentrate from the extract of medicinal raw materials, which has a pronounced anti-inflammatory property.

In order to prepare an alcohol tincture of ginger, you need to take a medium root and good quality vodka. Ginger is crushed to a gruel, placed in a glass container and poured with vodka so that it completely covers the ginger. Next, add the juice of one lemon and put in a cool place for 4 weeks. You can use this tincture in the morning on an empty stomach and before dinner. It strengthens and tones the body well - it was for these purposes that Tibetan monks prepared it.

pickled ginger

Pickled ginger is the most popular addition to sushi and the best way to preserve the root vegetable for a long time. To prepare such a dish, you can use a simple recipe:

• cut ginger root (100 grams) into thin slices and dip overnight in salted water;
• prepare a marinade from 100 grams of any vinegar (the classic version involves rice soup), 2 tablespoons of sugar, 3 tablespoons of water. Everything is brought to a boil with stirring;
• Pour ginger slices with hot marinade, wait until it cools completely and refrigerate for 3 days.

In marinated form, the root crop is good for sushi and as a side dish for fish.

To prepare pink ginger, you can add a little plum juice or food coloring to the marinade. To obtain a tasty and tender product, it is necessary to choose a fresh root crop of a new crop. Its flesh is not as fibrous and more juicy.

Ginger Secrets

In cooking, ginger root is positioned as a spice that improves the taste of dishes. In another version, it is impossible to use it, as it is too bitter and pinches the tongue. The pickled root has the most neutral taste, so you can eat it up to 50 grams at a time.

How to use ginger correctly and what determines the intensity of its taste and aroma? The root crop should not be carried away, but you need to choose carefully so as not to spoil the taste of tea or food. The fresher the ginger, the lighter and more tender its skin, and extraneous odors do not make themselves felt.

The root crop will make the tea fragrant and rich if it is well chopped without a hint of the skin and poured with boiling water. Its unique aroma will be revealed brighter when sage and lemon are added to the tea. It is better to brew the spice in a ceramic container, without using boiling water. Boiled water should stand in the kettle for several minutes to release excess steam.

If you cook the first and second courses with the root crop, it must be cut into strips along the fibers so that after cooking they are not noticeable. When marinating, it is important to keep the same size of the petals, the thinner they are, the more tender the finished product will turn out and the more pleasant it will be to eat.

Combinations of ginger root with the following products are considered successful:

• fish;
• shrimps;
• beef;
• mutton;
• bird;
• cabbage, tomatoes, cucumbers, rhubarb;
• lemon, orange, grapefruit;
• mint, lemon balm, oregano, sage.

Recipes for cooking ginger root and dishes with its presence are united by one important point: they all become healthier, more aromatic and more exotic in taste. The easiest way to use the healing root is tea, and you can start your acquaintance with the most revered plant in the East from it.

Horned white root - that's what they call ginger in their homeland. It is one of the most prized tropical plants and has quickly conquered the world for its spicy aroma, rich composition and exotic appearance. Today it is used in many areas of life from cooking and cosmetology to traditional and alternative medicine. Why is there so much interest in the plant, what are its secrets and how to use it for health and beauty benefits?

Ginger root - what is it?

The main value in the plant is ginger root. Its shape has been compared to Jerusalem artichoke, a potato with horns, a clenched hand, but its taste is difficult to compare with any other product of natural origin. It has a light aroma of lemon, burning bitterness of black pepper, spicy sage spicy.

Ginger is a perennial, but the older the plant, the more essential oils the root accumulates, which is why its taste becomes pronounced bitterness. The rhizomes are harvested in autumn at the end of the growing season of the plant, since the young one-year-old root is more delicate in taste, contains less coarse fibers, has a pronounced lemon flavor and maximum beneficial properties.

A young root is easy to distinguish from an old one: it has a thin, almost smooth skin that is not cut off, but scraped off, like in a young potato. The pulp is dense, but not hard, yellowish, fragrant.

The old root must be cleaned so that its most bitter part does not get into food. Always clean immediately before use, cutting off the skin in a thin layer with a vegetable peeler or knife. You can store fresh ginger root in the refrigerator for several months, cutting off the right amount as needed.

Even in ancient China, they began to study the healing properties of the plant. Its use extended to diseases of the respiratory and digestive systems. With its help, they restored strength after illness, exhaustion, and injuries. Now the composition and beneficial properties of the plant have not yet been fully studied, but the root is used to treat many diseases in adults and is not contraindicated in children over 3 years old.

Is the greenish root dangerous? There are a lot of types of ginger, and some of them may have a greenish color of the pulp and even bluish streaks in it. These are the features of the species. If the usual pharmacy ginger bought in the store has obvious greenery in the context, most likely it was stored and transported illiterately. It is better to refuse such a product.

Young ginger root is ideal for making aromatic drinks and pickling.

Applications

The use of fresh ginger root extends to the treatment of many diseases. Even ancient recipes say how to cook the root in order to cure the disease or prevent its development.

What does ginger help with and under what conditions is it recommended to use it:

• digestive disorders associated with insufficient secretion of gastric juice, digestive enzymes, the development of pathogenic microflora, toxins;
• violation of metabolic processes, in particular fat metabolism;
• respiratory diseases (tonsillitis, pharyngitis, bronchitis, pneumonia);
• beriberi;
• PMS in women;
• weakened immunity.

Ginger treats obesity, and this is one of the widest applications of the root. It is included in the list of desirable foods in most diets, as it helps burn fat, fights increased appetite, speeds up the process of digesting heavy foods, and replenishes the lack of vitamins and minerals in the body. The peeled root is used to make tea, a variety of fat-burning drinks, or added to cooked dishes.

Ginger can be used at the initial stage of flu or cold, while there are no signs of an increase in body temperature.

Ginger - first aid for colds. It acts as an effective disinfectant that kills microbes in the throat, relieves inflammation and prevents further development of pathogens. The root is useful for facilitating coughing, relieving sore throat, and facilitating nasal breathing, as it contains a large amount of ethereal.

What else can spice be used for in everyday life? It warms perfectly, so it helps to restore strength in cold weather. The light analgesic and vasodilating effect of the spice makes it useful for headaches, discomfort in the joints and mammary glands. Ginger is an aphrodisiac, therefore it enhances sexual desire in men and women, helps with infertility, diseases of the male genitourinary system.

How else does the root affect human health and well-being?

• Enhances the intensity of blood flow.
• Breaks down and removes cholesterol.
• Normalizes blood sugar levels.
• Removes waste and toxins.
• Tones, relieves fatigue.
• Fights free radicals and keeps cells young.
• Improves digestion in case of poisoning, diarrhea.
• Stimulates the immune response.

People who do not suffer from stomach ulcers, gastritis, serious diseases of the heart and blood vessels, including hypertension, who are not allergic to the plant, can use ginger root. It is contraindicated in children under 3 years of age and the elderly who have not previously taken spice in food.

Compound

All of the above properties of the plant are due to its rich composition. It identifies almost 400 items of substances and compounds, the main and well-studied of which are vitamins, micro- and macroelements, organic acids, flavonoids, tannins, essential oils, antioxidants, etc.

Ginger Root Includes:

• vitamins A, E, C, PP, B 1, B 2, B 6, B 9;
• micro and macro elements (iron, magnesium, manganese, potassium, sodium, selenium, calcium, fluorine, phosphorus, etc.);
• gingerol - providing a spicy taste and aroma to the root, which is its most valuable component;
• folic acid;
• basic essential amino acids (tryptophan, valine, methionine, etc.);
• cineole is a natural antiseptic and mucolytic.

The complex and diverse component composition of the root allows it to be used in all spheres of human life.

The listed components of the composition are well studied, therefore they are presented as the main and most valuable. The composition of the plant is being fully investigated by many institutes and laboratories, so a lot of new things have yet to be heard about the benefits of the root.

Health Recipes

Most health recipes with ginger as the main ingredient relate to strengthening immunity and losing weight. The fresh root not only helps to activate the immune system, but enhances the antiviral activity of immune cells. For immunity, you can prepare the following useful mixture:

• peel 200 grams of root, chop on a fine grater;
• grind in a blender 2-3 lemons along with the skin;
• add a glass of honey, mix, put in a glass container with a lid;
• stand overnight at room temperature, then refrigerate;
• take a dessert spoon 1-2 times a day.

In such recipes, you can change the proportions of ingredients, add other components, reduce the dosage. Such a mixture is also useful for children, provided there is no allergy to bee products, citrus fruits and ginger. The treatment of colds with the help of such a mixture is shown.

In the autumn-winter period, recipes for teas and drinks based on a mixture of fresh root are especially popular. You can simply add 2-3 peeled root cloves to a cup when brewing black or green tea. To enhance the effect, tea is drunk with honey.

Lemon, ginger and honey - the best combination of products to strengthen the immune system

More complex ones are based on boiling the root with the addition of other ingredients. First, the grated root is poured with water and simmered for 3-5 minutes, then lemon juice, orange juice, apple juice (according to one's own preferences), cinnamon, cardamom, honey or brown sugar are added as desired.

Recipes for weight loss often feature garlic and various spices. Such combinations activate metabolic processes, accelerate the breakdown of fats and stimulate the burning of body fat. Here is one of the recipes for weight loss:

• peel 4-5 cm of the root, cut into thin slices;
• peel 3-4 cloves of garlic, chop with a knife;
• pour the contents with 2 liters of hot water and leave in a thermos for 1.5 hours to infuse;
• strain and drink warm with honey in half a glass 3-4 times a day.

With a lack of free time, you can prepare a mixture from the same set of products, and ginger is taken in the same proportion with garlic. Everything is passed through a meat grinder, mixed and left in the refrigerator. The mixture can be poured with hot water and consumed as tea or eaten a teaspoon before meals with a glass of water.

For medicinal purposes, you can use ginger juice. Its preparation comes down to grinding the root on a fine grater and squeezing the juice out of it. A day is enough to use a dessert spoon of juice, which is diluted in water, you can with honey. A few drops of juice can be given to children.

beauty recipes

Ginger extracts, oils and powders are widely used in cosmetology. They are part of anti-wrinkle, acne and acne creams, skin rejuvenation masks, oily skin care products.

At home, you can prepare many hair masks based on a fresh root. To get rid of dandruff and cope with hair loss, you can boil half of the root over low heat in 1 liter of water for 5 minutes. Let the decoction cool, strain and rinse your hair with warm water. Do this after every hair wash for a month.

Ginger juice - hair growth activator, dandruff remedy and natural shine

For dry hair and split ends, you can make a root mask according to the Spanish recipe:

• squeeze out 2 tbsp. l. ginger root;
• mix with 2 tsp. sleeping coffee, 2 yolks from quail eggs, 2 tbsp. l. honey;
• stir to a homogeneous consistency and rub into the hair roots, leave for an hour;
• wash off with warm water.

The course of treatment is 1 month, 2 times a week.

Ginger root stimulates hair growth by activating the nutrition of hair follicles. When applied to the scalp, you can feel a slight tingling and burning sensation, which will pass after washing off. A good effect is obtained by applying pure ginger juice to the hair along the entire length and scalp. It is left on the head for an hour, while the head is wrapped in cellophane and a towel. With regular use of the tattoo mask, you can achieve incredible shine and silkiness without the use of chemicals. Juice in a small amount can be added to any hair mask - this is a source of additional vitamins and minerals.

Use in cooking

Most often used in cooking, crushed to a powder state. It is a widely used spice that improves the taste of dishes and gives them an oriental spiciness. Fresh root can be used for salads, soups, stews. It must be cleaned and cut into slices or straws in accordance with the recipe.

Diet salad recipe:

• cut into strips sweet bell pepper and ginger;
• cut cherry tomatoes in half;
• coarsely chop the lettuce leaves;
• chop dill and parsley;
• use the salad as a pillow, on which peppers, tomatoes, ginger and herbs are laid out, pre-mixed in a bowl;
• all poured with a mixture of lemon juice, soy sauce and mustard.

Peel the ginger before preparing the salad so that it does not dry out and the flavor does not evaporate. In a salad, you can change the ingredients by adding radishes, cucumbers, Jerusalem artichoke, removing greens, etc. They eat such a salad both separately and in combination with meat - it is better digested due to the gingerol contained in the root.

Gingerbread cookies decorated with white icing are a traditional New Year's treat popular throughout Europe.

To cook aromatic meat stew in an oriental style, chopped ginger root is added to the pan 15-20 minutes before the end of cooking. You can make candied fruits from the root, pickle it for sushi, bake fragrant Christmas cookies, and make jam.

Ginger is a versatile plant, so powerful that it can affect health, radically change the taste of dishes, restore energy and give pleasant taste sensations. It should be included in the diet and improve the method of application.

Ginger is a perennial plant whose rhizome is used in food as a condiment.

The beneficial properties of ginger have been known to people since ancient times. During excavations of the tombs of the ancient reigning dynasties of Northern China, ruling in the second century BC, bags of ground ginger were found. It was believed that he scares away evil spirits that steal the soul of a dead person.

Ginger root has been used in rituals in the East since ancient times. Even Confucius described its healing properties.

The plant is native to South Asia. More than three thousand years ago, it was a wild plant with nondescript rhizomes. But someone, apparently, accidentally decided to try this plant. Since then, people began to grow ginger, selecting plants with the largest rhizomes. And since the 15th century AD, ginger has not been found in the wild.

Magic male root

At first, ginger played a big role in trade. The Romans and Greeks bought it for huge sums of money from Arab merchants. The noble inhabitants of this country used the roots of this plant to improve digestion after overeating. And sailors bought these roots as a remedy for scurvy, seasickness during a storm. In those days, the contraindications of this plant were not yet known to people.

In Europe, ginger appeared two thousand years ago. Since then, it has been used in food everywhere - fresh, dried, pickled. Especially ginger was considered beneficial for the health of men.

Ginger Cultivation Methods

Based on the reviews of gardeners - ginger is a very unpretentious plant that can grow in all climatic conditions, without harmful chemical fertilizers. The main thing for him is warmth and moisture. It is important that the soil is fertile and rich in humus. Gardeners claim that ginger is a perennial plant, but it lives for a maximum of two years. The plant is dug up and with the help of segments of roots with the presence of a vegetative bud and reproduction is carried out. The planting of this plant is carried out in early spring (March), and the crop can be harvested from the beginning of autumn until January. Fresh root can be found in autumn and winter. If stored correctly, you can save useful properties (relevant for colds and diabetes) in full

• It is cultivated in almost all countries. However, the vegetative development of ginger is highly dependent on temperature, soil composition and moisture, most importantly - cultivation. Even from these factors, its taste depends.
• Depending on the place of cultivation, the plant is divided into the following types: Chinese, Indian, African, Australian, Jamaican and Brazilian.
• All its types differ in aroma and taste characteristics, as well as the density of root tissues. This determines what each type of ginger will be used for.
• Its cultivation is widespread in different regions and therefore, depending on the species, there are features of the storage of this plant. Depending on the type of processing, ginger is white and black.
• However, the processing technology itself is very simple. In Southeast Asia, ginger roots are soaked in acid (sulphuric, chloric) for 12 hours. After that, the skin is removed from the roots and dried in the sun. In Latin America, pure ginger roots are washed in famous milk and boiled in sugar syrup.
• Bengal ginger has a smooth, peeled surface and the top skin has been removed.
• Black ginger is not peeled, but only dried to preserve its taste.

However, all types of this root are similar at the fracture site, having a white or yellow tint. At the same time, the yellow color shows that the rhizomes are old. Accordingly, it has fewer useful properties than a young root crop. The ground root contains fewer nutrients.

Vitamins in ginger

The magical properties of ginger are explained by the content of vitamins, macro- and microelements and essential oils in it. Here is a brief description of the vitamins and their amounts in ginger rhizome.

This table shows that the concentration of vitamins in ginger root is very high.

Let's briefly analyze what this or that vitamin influences.

Vitamin C. With insufficient intake of this vitamin in the body, there is a decrease in immunity, pallor and dryness of the skin, hair loss and fragility, slowing down tissue regeneration, and fatigue. With prolonged beriberi, such a terrible disease as scurvy can develop, in which teeth fall out, gums bleed and hemorrhages appear on the body. Vitamin C is not produced by the body, it only comes from food. The daily norm is 75 mg / day.

1. Vitamin B 1. It releases energy from food. With a lack of this vitamin, carbohydrates are not completely broken down and the harmful products of their decay accumulate in the body, irritating the nervous system. Vitamin B affects intestinal motility, fat metabolism and the functioning of the endocrine glands.
2. Vitamin B2 is involved in the synthesis of proteins and fats. Participates in the process of hematopoiesis, contributes to the normal functioning of the stomach and liver.
3. Vitamin B 3 breaks down fats for energy. Reduces the level of cholesterol in the blood.
4. Vitamin A is essential for normal bone growth. Promotes healthy skin, hair and nails. Slows down the aging process.

There are many recipes for the preparation of medicinal products from this plant. It is useful to add it to tea. Ginger also contains trace elements such as magnesium, fluorine, calcium, sodium, iron, zinc, and potassium. For example, potassium and sodium provide the work of the heart. Iron increases hemoglobin levels.

It is difficult to overestimate the importance of magnesium for the functioning of the body. It is a part of all structural compounds of cells and organs. Its deficiency, even for a short time, leads to irreversible processes in the body.

The remaining substances are involved in metabolic processes, are part of hormones and enzymes, and ensure the normal functioning of all body systems.

Who needs ginger

In ancient times, Eastern healers knew its beneficial qualities. They noticed that ginger improves digestion, activates fat burning processes, and has a warming effect.

Now it is difficult to name which systems and organs it does not affect. Let's take a closer look at each system of the body, how beneficial substances act on it.

The cardiovascular system.

The plant contains useful substances that strengthen blood vessels, improves cerebral circulation, and promotes concentration. Cleanses the walls of blood vessels from atherosclerotic plaques. It has anticoagulant properties, thins the blood, stimulates the tone of the heart muscle.

Nervous system

Removes signs of depression, tones up with mental and physical fatigue. It has the ability to reduce feelings of fear, a state of anxiety. Constant consumption of ginger helps relieve headaches and even migraines.

digestive system

Food flavored with ginger is better absorbed by the body. The plant has the ability to stimulate the digestive system. Helps accelerate the secretion of gastric juice. It is used for disorders of the digestive system, which are accompanied by diarrhea and nausea. It has laxative and choleretic properties. Helps speed up metabolism and breakdown of fats. But some diseases of the digestive system are contraindications to the use of ginger, especially pickled. These include stomach ulcers, Crohn's disease, acute forms of hepatitis.

genitourinary system

The root has a slight diuretic effect. Increases sexual arousal in men and women. The plant has an anti-inflammatory effect in diseases of the kidneys, bladder and urinary tract. Relieves uterine spasms during menstruation in women. Reviews of people who used the plant are positive.

And also

1. Ginger has an expectorant effect, helps to remove harmful toxins. Reduces the manifestations of allergies, manifested in the form of bronchial asthma, is useful for colds.
2. The beneficial properties of ginger also include antibacterial, antimicrobial, anti-inflammatory, antiseptic, and bacterial properties. Ginger is used as an anthelmintic. It is used as an antidote for poisoning by many types of poisonous mushrooms. In diabetes, it lowers blood sugar levels. The ground root is used to treat ulcers, boils, liver problems.
3. Ginger helps to cope with the flu, sore throat, acute respiratory infections, bronchitis and pneumonia. It is often used as an infiltrate in these situations.
4. A unique property of aromatic water prepared according to the recipe from ginger is the treatment of eye cataracts.
5. Chewing ginger root after eating can help to get rid of bacteria in the mouth. Also, chewing ginger root helps with seasickness and toxicosis in pregnant women. True, it is worth noting that pregnant women should use ginger with caution, even add it to tea. Late pregnancy, heart problems are contraindications to the consumption of ginger. In small quantities, the root will not harm.

Among other things, ginger is an excellent way to recover after surgery. For example, after suffering an appendicular infiltrate.

There are qualities of ginger that women especially like, and some properties are more appreciated by the male sex.

For women, the problem of losing weight is always relevant, and in this ginger can become an indispensable assistant, increasing the speed of metabolic processes, removing excess fluid, and having a slight laxative effect. The beneficial substances contained in the root prevent the development of ovarian and pancreatic cancer cells. The plant has properties to relieve menstrual cramps. Despite contraindications, it treats frigidity, increases the tone of the uterus. Allows you to delay the onset of menopause. Helps to preserve youth and beauty, especially the pickled root.

For men who want to increase their male power, doctors recommend taking ginger powder with honey, washed down with warm tea. Reviews of many say that the plant increases potency and cures prostatitis. Constantly using ginger root, men may not face the problem of impotence for a long time.

The plant is harmful to children under seven years of age. But after this age, you can give crushed ginger root with lemon and honey for colds, washed down with warm tea. Half a teaspoon of such a delicacy a day will be an excellent prevention of diabetes, indigestion, and increased sugar. Ginger also drives out roundworms, which is important for children who like to put their fingers in their mouths. Helps prevent liver problems.

In any case, it is necessary to consult a specialist if we are talking about any disease where, in the opinion of the patient, treatment with ginger can help.

Folk remedies from ginger

Ginger tea. Ginger is added to various drinks for the purpose of treatment and simply as a general tonic. It is easy to prepare a general strengthening drink from ginger. You need to brew ginger with honey and lemon. Water is used not hotter than 70% in order to preserve the beneficial properties of the plant. Contraindications have been described above, they should be considered.

Pickled ginger. Useful for diarrhea, anorexia, poor appetite, men, to maintain potency. The culinary qualities of the product give rise to positive reviews. The product removes harmful substances from the body during a cold. In diabetes, it is not advisable to use it in this form. A marinade is prepared from wine vinegar, sugar, salt and water. Insist the root in the marinade for 2 days.

Ground ginger. Cleanses the liver. The recipe is simple - 1 tablespoon of ginger is steamed with hot boiling water with honey and drunk before meals.

• Which ginger is healthier?
• Ginger root is used in various forms:
• fresh ginger;
• dried ginger;
• pickled ginger;
• ginger oil;
• essential oil of ginger.

The beneficial properties of the root depend on the form in which it is used. Ground dry ginger differs from fresh root not only in appearance, aroma and taste, but also in chemical composition. Dry ginger has stronger anti-inflammatory properties. It is used more often in the treatment of arthritis and inflammation, given the contraindications. Used at home in the form of decoctions, compresses, tinctures and baths. Dry ginger powder is used in cooking. It is added to confectionery, sauces are made, beer and sbiten are brewed. Pickled ginger slices have become a staple in restaurants serving raw fish and meat dishes. Pickled ginger is useful for men, exhibits antihelminthic and antimicrobial properties. Ginger oil is an excellent medicine and an ideal seasoning that has earned positive reviews. In addition, it is in this form that it is used as an antidepressant.

Ginger oil is divided into two types:

1. industrially prepared;
2. made by mixing the extract of this plant with sunflower oil.

This must be taken into account when buying oils. After all, they have not only different production, but also the chemical composition, as well as medical indications and, accordingly, contraindications. That is why you need to carefully study the composition of the purchased product.

The properties of fresh ginger are more apparent in the treatment of the digestive system. But for some diseases of this system there are contraindications. These diseases include gastric and intestinal ulcers, an acute form of hepatitis. Also contraindications to the use of ginger are the last trimester of pregnancy and the period of breastfeeding, the age of children under seven years of age and acute inflammation of the skin.

It is better for children to consume ginger in the form of tea. This allows for a stronger immunostimulating effect.

How to buy ginger?

Not all people know how to properly use ginger itself and its root, is it possible to eat it, where and how to add it, and what to do with purchased ginger?

However, on the shelves of shops there is almost everything. Therefore, throwing a fresh root with flawlessly smooth skin into the basket or buying dry ginger in the form of a powder is not difficult. You can even buy pickled or candied ginger to please yourself and loved ones.

Fresh ginger costs about 100 rubles per kilogram, and only 20 grams are required for food. so anyone can buy it to improve their health.

You can not buy pickled roots, as its quality leaves much to be desired. In addition, you need to consider for what purpose this product is bought. For example, as a spice, it can also be bought in dry form for ease of use. If its acquisition is necessary for making tea, then the best option is a fresh root.

Contraindications. Who can Who can't eat ginger and why?

All people notice only good qualities, but who really knows about the dangers of ginger, and yet it has contraindications? Therefore, to take ginger, you need to consult a doctor in order to avoid health problems.

Contraindications for use

1. Ginger affects the mucosa, so the use of ginger will increase stomach problems. in no case should ginger be used for gastritis or ulcers.
2. With a tumor of the gastrointestinal tract, a ginger diet is contraindicated.
3. Ginger is contraindicated in people with liver disease.
4. It should not be used in the presence of stones in the gallbladder, so that there is no movement along it. This may lead to surgery or other problems.
5. (see how it is treated) also puts a ban on ginger, especially with bleeding. Ginger, on the contrary, will increase bleeding.
6. Ginger can not be used for problems of the heart and blood vessels. Including high blood pressure, heart attack or stroke, and coronary heart disease.
7. During pregnancy, it is better to refuse ginger so as not to harm the baby.
8. Do not use ginger for skin diseases.

Medicinal use of ginger

If you use ginger with drugs that lower blood pressure, then the effect of the spice decreases. For some medicines, ginger is strong, doubling their effect, leading to an overdose.

Ginger is completely contraindicated in people who take pills for diabetes and are sick with it.

children

Children can be given ginger over the age of three. Of course, the dose is reduced to 2 grams, but do not forget about contraindications. Ideally, of course, consult a doctor.

What can be prepared from ginger? Food and drinks.
I use ginger powder for cooking. From it you can prepare various drinks: beer, sauces, ale. Ginger root petals are especially suitable for preparing various drinks and dishes.

In cooking, ginger powder is often used. Pickled root vegetables are great with meat and fish.

The peeled root is used in herbal medicine, for the preparation of decoctions, infusions and teas.

Ginger tea

• If a person has digestive problems associated with loss of appetite, nausea, and so on, tea will help.
• Ginger tea will help with colds and headaches.
• Making ginger tea is pretty easy. To do this, add ginger at the time of brewing and let it brew in a teapot for 5 minutes. But remember, the sooner you put the ginger in the dish, the less taste there will be.
• Ginger tea has a cleansing effect, removing toxins from the body and normalizes fat metabolism and blood pressure. Ginger tea is recommended as a revitalizing remedy.

Useful properties of ginger tea can be listed for a long time. However, they should not be abused too much. It should be drunk before and after meals in small sips.

The simplest recipe is:

1. Ingredients: 3g. or 2 tablespoons freshly grated ginger, 200 ml. Water and a spoonful of honey.

Fresh root should be grated on a fine grater and poured into a saucepan. Then pour boiling water and bring to a boil. After that, it should be infused for at least 10 minutes and add honey. You need to drink hot.

When preparing tea, it is important to follow the rules:

1. If the tea is for a cold, it is boiled in an open container for 10 minutes.
2. If ginger powder is used, then the amount is halved.
3. Ginger can be brewed in a thermos and insisted for a couple of hours.
4. Cooled tea is drunk with ice.

But not only tea has become popular among lovers of this plant. It began to be used as one of the ingredients of salads, first courses, desserts and other culinary delights. Here is one of the most popular and interesting recipes for the Ginger Cupcake dessert.

For him you need:

1. Flour - 1 cup
2. Brown sugar - 3 tablespoons,
3. Coconut flakes - 100g,
4. Ground ginger - 1 tsp,
5. Egg - 1pc,
6. Butter - 80 gr.,
7. Juice of half a lemon
8. Ginger syrup - 1 tbsp.,
9. Powdered sugar - 100g.

How to cook a cupcake?

First you need to prepare the coconut. To do this, it must be poured with a glass of boiling water and cooled. Then you can prepare the dough. To do this, mix flour, egg, ground ginger and juice of half a lemon. Exactly half of the liquid from under the coconut should be poured into the dough. You also need to add half of the coconut flakes there. Put the resulting dough into a mold and put in an oven preheated to 180 ° C for half an hour. During this time, prepare an impregnation of butter, which must be melted in advance, ginger syrup, powdered sugar and coconut flakes. When the cake is ready, it must be poured with the resulting impregnation and left to cool.

How to store ginger?

Ginger is stored fresh in the refrigerator for a week, and the dry root is stored for several months, retaining its beneficial properties. However, dry ginger should be stored in a dark, cold place.

If necessary, the unpeeled fresh root is packed in foil and kept in the freezer. Do not freeze ginger twice, as it will lose its properties.

How else is used ginger?

Ginger baths help relieve tension in the joints and get rid of pain, and are also good for preventing colds. Baths have a lot of useful properties, they relax and increase immunity. But do not forget about contraindications.

To prepare a bath, it is worth cutting ginger and frying it on a shortbread. Ginger root is placed in a gauze bag and lowered under a tap of water. So he must stay there for several minutes so that the bath is filled with his useful properties.

Ginger helps women with infertility and men with loss of potency. It restores hormonal balance and metabolism. In India, every bride is given a bag of ginger on her wedding day to be fertile. Herbal tea is useful in preparing for pregnancy, as it improves the functioning of the kidneys and liver and the hormonal system as a whole.

Ginger is quite popular in cosmetology. To improve the complexion, apply a mask from a fresh root. Thanks to its properties, the skin becomes more elastic and supple. More importantly, the antiseptic properties of ginger relieve acne problems. In addition, it relieves inflammation. Here is one such recipe. The root is rubbed and mixed with honey, in a ratio of 1:1. The resulting slurry is applied to the face and kept for 20 minutes, with eyes closed. Do not be afraid of mild itching. This action indicates that toxins are being released. It is important to apply a moisturizer after the procedure to close the pores.

Many suffer from dull hair, a ginger mask will give them shine. Her recipe is quite simple: grated ginger is rubbed so that it gives juice. The resulting mass is rubbed into the roots and kept for about an hour, and then the hair is washed with shampoo.

So, in conclusion, I would like to note that ginger has the same amount of beneficial properties and contraindications. That is why it is necessary to consult a doctor in order to avoid a situation of deterioration in health.

This remedy is a good medicine that has been used for many centuries. However, remember the individuality of each organism.

Today, everyone needs ginger, as every day is filled with stress, environmental impact and other factors.