Presenting the Humble Miracle: Ginger 

Ginger is an integral spice in Asian and western cooking, and is fast gaining a reputation of being an effective medicinal plant.

“Hello, my name is ees Lebkuchen Spice, and I vant to show you my coooooookies ...” (Author: David Levithan)

Ginger … which in the times of the pandemic has assumed gigantic significance owing to its immune lending properties has been a part and parcel of Indian tea since time immemorial! The Indian Monsoon is incomplete without bhajiyas and adrak wali chai! 

While there is a stratum of consumers who find the taste and fragrance of ginger slightly unappealing; for a majority of foodies ginger is a must-have ingredient in all their recipes – be it tea, cookies, ale, curries, vegetables et al.

Foodism through this blog brings you an insight into the history, uses, pros and cons and interesting titbits about ginger; select ginger recipes; and ginger’s Indian connect

ABOUT GINGER

One of the earliest Oriental spices known in Europe, ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice. The fresh, dried or powdered rhizome of a slender, perennial herb, Indian ginger has been acclaimed worldwide for its characteristic taste, flavour and texture. Ginger has always meant many things to many people say a - taste-maker; flavourant; appetizer; drug, et al. 

Albeit commonly referred to as a root, ginger is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. With its roots (do excuse the pun!) in Southern China, ginger cultivation gradually spread to India, Southeast Asia, West Africa, and the Caribbean. 

Ginger comprises of nearly 3 per cent essential oils that causes the fragrance of the spice. 

The constituents of ginger are –

• Sesquiterpenoids with zingiberene as the main component
• β-sesquiphellandrene, bisabolene and farnesene 
• A small monoterpenoid fraction (β-phelladrene, cineol, and citral) 
• Non-volatile phenylpropanoids (particularly gingerol and zingerone) 
• Diarylheptanoids (gingeroles and shoagoles)

HISTORY

• Botanical Name - Zingiber officinale Roscoe
• Family Name - Zingiberaceae
• Commercial Part - The rhizome

A closer look at history reveals that ginger goes back to over five thousand years when it was considered by the Indians and ancient Chinese to be a miracle cure for all ailments. Albeit ginger originated in Southeast Asia, yet it has a long history of being cultivated in other countries. 

Many centuries ago it was exported to Ancient Rome from India where it was extensively used by the former; but the fall of the Roman Emperor led to its disappearance from the pantry. But not for long because as soon as the Arabs took control of the spice trade from the east, ginger gained paramount importance making it quite dear in cost alike other spices. During the medieval times ginger was commonly imported in a preserved form and used to make sweets.

Ginger is basically a warming spice and hails from the same family as cardamom and turmeric. Used in Asian food for centuries, it became a popular spice in the Caribbean where it could be easily grown. History claims that ginger plants were carried on ships in the fifteenth century which is probably how they were introduced to the Caribbean as well as Africa. Today ginger is grown throughout the tropics.

Although in western countries ginger has been used to add taste to buttermilk drinks as far back as the eleventh century AD. But yet, ginger was not widely used in foods until approximately two hundred years later when it became an innate ingredient for cooking meats and in ginger pastes. Studies claim that Queen Elizabeth I invented the gingerbread man, which is a popular Christmas treat.

Vis-à-vis other spices, ginger has been a trading commodity for much longer; but it was only in the thirteenth and fourteenth centuries that it came into prominence. And when the Arabs travelled to Africa and Zanzibar, they planted the rhizomes thus spreading the cultivation of this great herb. 

THE INDIAN CONNECT

Though grown all over India, the finest quality ginger comes from Kerala owing to the State’s congenial climate and rich earthy soil. In the global market, Indian dry ginger goes by the name 'Cochin Ginger' (NUGC) and 'Calicut Ginger' (NUGK). 

India has on offer a variety of forms of ginger like - oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. 

India enjoys a predominant position in ginger production and export on the world map.

CULINARY USES OF GINGER … ACROSS THE GLOBE

The juicy and fleshy mild-tasting young ginger roots are –

• Pickled in vinegar or sherry as a snack 
• Cooked as an ingredient in many dishes
• Stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. 

The fibrous and nearly-dry mature ginger roots which produce an extremely potent juice are used as a spice in Chinese cuisine to flavour dishes such as seafood and mutton. 

Other uses of ginger comprise - 

• As a flavouring for candy, cookies, crackers and cake 
• As a spice added to hot coffee and tea 
• As the main flavour in ginger ale, a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer 
• Powdered dry ginger (ground ginger) is typically used to add spiciness to gingerbread and other recipes 

A look around the world reveals that – 

1. Ginger-flavoured liqueurs are commercially produced in the Guangdong province of China and also the United Kingdom – both are hot sellers on the buyer circuit
2. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles 
3. Western countries use ginger for confectionaries like - gingerbread, ginger snaps, ginger cake and ginger biscuits
4. In Myanmar, ginger is used in a salad dish termed gyin-tho -  shredded ginger preserved in oil, and a variety of nuts and seeds 
5. In traditional Korean Kimchi, ginger is minced finely and added into the ingredients of the spicy paste just before the fermenting process 
6. In South East Asia, the unopened flower - known in the Malay language as Bunga Kantan - of a type of ginger is used in salads and also as garnish for sour-savoury soups, like Assam Laksa
7. In India, ginger is used in all sub-varieties of the Indian cuisines 

PROS OF GINGER

Medical research claims that ginger root contains many antioxidants and is an effective treatment for nausea caused by motion sickness or other illness. Powdered dried ginger root is prepared into capsules for medicinal use. Albeit medical professionals advise against the usage of ginger root to cure the morning sickness associated with pregnancy.

Ginger ale and ginger beer have been recommended as "stomach settlers" for years together; while ginger water has been commonly used to avoid heat cramps in the United States in the past.

Studies claim that ginger is a powerful antioxidant; and has a regulatory role in the natural inflammatory response of the body. While ginger is applied as a paste to the temples to relieve headache in India; in Myanmar, ginger and a local sweet (Htan nyat) which is made from palm tree juice are boiled together and taken to prevent the flu. 

Ginger has also demonstrated very positive results in minimizing joint pain from arthritis and other inflammatory disorders. Moreover it has also exhibited blood thinning and cholesterol lowering properties, making it effective in treating heart disease.

Ginger also promotes the release of bile from the gallbladder; and can also be used to prevent scurvy.

SIDE EFFECTS OF GINGER

When consumed in small doses, ginger has very few side effects; albeit high doses of ginger say exceeding five grams a day increase the chances of side effects. 

While when applied in excess on the skin ginger may cause a rash; when it comes to excess consumption in liquid or solid form ginger can cause -

• Gas
• Heartburn
• Mouth irritation
• Upset stomach

Moreover, medical professionals caution that ginger may not always be safe for those with a bleeding disorder, as it can up the risk of bleeding. 

GINGER RECIPES

Well we’ve had an in-depth look at ginger so how about sharing some easy-to-try-at home recipes of this miracle spice? 

Here’s sharing the popular ones – 

Adrak Ka Achaar (Ginger Pickle)

This item is a testimony to the long standing love affair that Indians have had with tangy pickles! No Indian meal can be considered complete without a generous serving of pickle – perhaps that’s why pickle jars are a standard mandate for the dining table of Indian households! It can be prepared within an hour with simply four ingredients – ginger, vinegar, salt and lemon juice; just shake them in a jar and voila you’ve got a yummy accompaniment to your meals! 

Coconut-Ginger Chutney

Yet another must-have on the Indian meal menu, chutneys are available in options galore be it mint chutney, tamarind chutney, coconut chutney, coriander chutney… the list is endless and ever in the process of being continuously strengthened! The lip-smacking coconut-ginger chutney, besides ginger and coconut also comprises of spicy green chillies and tangy tamarind.

Ginger Ale

One of the best options to beat the sultry summer heat, this beverage is a simple recipe of carbonated water flavoured with ginger. Carrying the goodness and perfect blend of mint, lemon and ginger; topped with soda, this is a must-have on your summer party welcome drink list.

Ginger Chicken

Non-vegetarians don’t feel left out … ginger has something in store for you too! Stir fried chicken mixed with a host of spices and herbs along with a tomato-milk sauce and topped with ginger cooked until thick. 

Ginger Cookies

Now haven’t we all heard about this one? In fact our blog starts with a quote on this yummilicious tea-time munch! Sweet, crisp and replete with ginger and honey … jars of these eggless cookies adorn practically all households across the globe!

INTERESTING FACTS

• The peculiar fragrance and flavour of ginger root is due to a blend of zingerone, shoagoles, gingeroles and volatile oils that compose about 1 per cent to 3 per cent the weight of fresh ginger 
• The English word ginger is etymologically related to the Tamil iñci 
• Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma
• Ginger produces clusters of white and pink flower buds that bloom into yellow flowers
• Ginger is often used as landscaping around subtropical homes owing to its aesthetic appeal and the adaptability of the plant to warm climes
• Ginger has a sialagogue action, stimulating the production of saliva
• Ground and fresh ginger taste quite different and ground ginger is a particularly poor substitute for fresh ginger 
• Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground 
• The Hindu epic Mahabharata written around the fourth century BC describes a meal where meat is stewed with ginger and other spices
• Ginger features as a significant plant in the traditional Indian system of Ayurvedic medicine
• Ginger’s use as a food became much more widespread by the thirteenth century AD with the advent of the Muslim rule in India; when it gained popularity as a ginger paste in meat dishes and drinks. Fruit juices, tea, buttermilk and curd products were then spiced with ginger.
• On a lighter note - today ginger is easily found on the shelves of all grocery malls and shops and is available at an economic price; but way back in the fourteenth century it was a rare prize and a pound of ginger was bartered with a whole live sheep!
• Like cinnamon, ginger is complemented by the addition of sugar or other sweeteners for making delicious desserts and tempting candy treats
• Ginger oil is collected by steam distilment from the root of the plant and is utilized for its bactericidal, aphrodisiacal, aperients, simulative and medicine effects
• Along with black pepper, ginger was one of the most commonly traded spices during the thirteenth and fourteenth centuries

Well so that’s about all Foodism has to share on ginger. Do you have anything to add? Then please write in to us while enjoying your cup of ginger tea!