The powers of ginger

Nowadays, ginger is commonly found in every kitchen. It's often used in salads, soups, stir fry and desserts. Aside from being delicious and versatile, it has great health benefits.

Ginger has a thick, gnarled stem called rhizome. It is its root that is commonly used in cooking although its leaves are also edible. The raw root can be sliced, grated, boiled or squeezed. Ginger oil can be taken orally or applied topically.

Ginger has been used in some cultures for over 4,000 years. In China, for example, it has been used for medicinal purposes as it has many proven health benefits.

It is an abundant source of bioactive compounds such as gingerol and shogaol, which have anti-inflammatory and antioxidant properties. It also helps with menstrual cramps, and relieves arthritis-related stiffness. Specialists claim that ginger is also good for digestion and the immune system because of its analgesic properties which can help reduce muscle pain.

Known for its spicy flavor, in its fresh form it contains a higher concentration of gingerol compared to its powdered version due to its active compound. In its ground version, it is widely used in baking, in cookies, jams, marmalades and beverages, as well as in brewed ginger beer.

There are multiple ways to consume ginger and infinite recipes to maximize its properties and delight the palate.

Ginger tea: One of the most popular and simple ways you can incorporate ginger into your diet is by boiling pieces of the stem in water for 15 minutes. Let it steep and add lemon. Honey can also be added.

Salads: Adding grated ginger to a salad is delicious and refreshing. It makes a great salad dressing along with soy sauce, water and liquefied ginger.

Soups: For an easy and nutritious recipe, add onion, carrot and ginger broth.

Stir fry: Grated ginger with sautéed vegetables for an Asian flare.

Ginger: Grated or powdered ginger can be used to season meat, fish, and pasta.