Ginger - Food and Travel

Ginger


Ginger, sometimes called fresh, green or root ginger, was once used in half of all Oriental prescriptions. Indians eat it fresh to treat whooping cough, Africans drink the juice to feel romantic, but PNG ladies use it for the opposite effect - to prevent pregnancies. More recently ginger has been found helpful in preventing travel sickness, aiding digestion and, as a stimulant, it has been used in veterinary medicines. In cookery, the fresh tart lemon flavour adds interest to many dishes such as Asian stirfries to Thai and Indian curries.Fresh ginger is widely available in markets and can be stored as you would garlic. It may be frozen and to use, just run a piece under hot water to loosen the skin which will then peel off easily. The skin also separates simply if you grate a piece of ginger using an old fashioned metal grater. Somehow the skin falls to one side and the grated flesh to the other. Bottled minced ginger is available but must be kept refrigerated once opened. The Chinese have preserved ginger for centuries and from them crystallised and glace ginger entered British cookery some time ago. Many desserts, cakes and biscuits call for chopped or ground ginger which has a much hotter but less fragrant flavour than the fresh.
Diet Data	Nutrients negligible due to amount consumed.
Shopping Tips	Fresh, crystallised, glace or ground.
Storage	Refrigerate fresh, keep others airtight in a cool dry place.

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