Ginger
Ginger is sold fresh, dried, grated, ground, and crystallized and is used with both savory and sweet dishes.
Ginger is believed to have originated in India. The Persians traders brought ginger out of India and introduced it to the world outside. Though it was a popular spice in India, the Greeks and Romans didn’t really take to it as quickly.
As with many spices, it had a more prominent start as a medicinal tool before moving to the culinary realm. Because ginger facilitates in digestion it was used to create “nutritional” dishes and eventually became a mainstay spice in medieval cookery.
Ginger was/is considered to have aphoristic qualities (which is hard to imagine as you crunch away on a innocent little gingerbread man…or woman…hmmm) and was consumed often with the purpose of enhancing fertility and aiding in population growth.
Crystallized ginger (ginger preserved in sugar) was considered a delicacy, ginger preserved in syrup as well.
During the Renaissance ginger use dropped in France and other southern European countries because strong flavors were no longer in favor but its use in the Northern Europe (U.K., Germany, Scandinavia) was continued not only in sweet dishes, but savory as well. Ginger ale (soda) and ginger beer (fermented) were heavy consumed, as well as ginger wine during the winter holidays.
Ginger was/is also a key ingredient in production of chutney; that delicious fruit and spice mixture made to accompany savory meats and curries.
Ginger is still considered to having healthful uses.
* It helps quench thirst.
* It aids in digestion.
* It’s effective as a means of subduing motion sickness and nausea (without the accompanying drowsiness).
* One of the main compounds found in ginger (gingerois) is believed to have strong anti-inflammatory properties.
So while you enjoy your spicy ginger goodies this holiday season, think of the good things you are doing for your body in the process.
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