Ginger dry ground: features and useful properties of the spice, for whom the use of seasoning is contraindicated. What kind of dishes the spice will make especially tasty. Ginger is recommended for pregnant women with toxicosis, it perfectly relieves nausea and helps to establish the digestion of the expectant mother. Moreover, the spice is completely safe for the fruit. Also, the spice saves from seasickness and motion sickness in transport.
Harm and contraindications to dry ground ginger
Ginger is a real storehouse of useful substances, and, nevertheless, there are a number of contraindications regarding the use of this spice:
- Spice is prohibited for people suffering from severe diseases of the digestive system - stomach ulcers, gastritis, cirrhosis of the liver, cholelithiasis.
- The spice is contraindicated in diseases of the cardiovascular system. It is strictly forbidden to use ginger in pre-infarction and pre-stroke conditions, as well as to people suffering from coronary heart disease and hypertensive patients, which are characterized by too high pressure values.
- Ginger is prohibited for fever accompanied by a critically high temperature.
- If you suffer from diseases for which bleeding is typical, for example, you often have nosebleeds or hemorrhoids in a severe stage, ginger is also contraindicated, as it reduces blood clotting.
As you can see, despite the fact that the spice is useful for the treatment of gastrointestinal disorders and the prevention of heart disease, in the presence of a serious illness of these systems, the spice, on the contrary, can do harm. If, after consuming a spice in food, you feel bad in the absence of the prerequisites in the form of the above contraindications, most likely you are faced with such a problem as individual intolerance to the components. No one is immune from this kind of problem, which is why ginger should be given with caution to children if they have not tried the spice before.
Ground ginger recipes
Ginger is considered to be an oriental spice, but it has found its place in the cuisines of all countries of the world. The use of dry ground ginger in recipes helps to fully reveal the taste of a dish or drink.
In European and American cuisine, the seasoning is used in sauces for meat. The British make the famous ginger beer and ale. Asians use dry ginger as a spice for preserves from meat and poultry, include it in some teas, and also use it as a component of the curry seasoning. In India, spice is added to many dishes, and even several varieties of ginger flour are prepared with varying percentages of spice.
In Russia today, the spice is used not so often. Although earlier it was actively added to baked goods - buns, cakes, gingerbread, cookies; as well as alcoholic and non-alcoholic drinks - kvass, sbiten, mead, various liqueurs and tinctures. Maybe it's time to bring ginger back to our kitchens?
Here are some recipes in which the spice "sounds" especially good
- Chicken wings in ginger and honey marinade … Prepare the marinade: combine honey (2 tablespoons), soy sauce (3 tablespoons), vegetable or olive oil (2 tablespoons), add garlic, minced under the press (2-4 cloves). Place the chicken wings (500-700 grams) in the marinade. It is better to marinate the meat all night, at least an hour. Periodically it is required to stir the wings for a more even impregnation. Preheat the oven to 200 degrees, line a baking sheet with baking paper or foil, spread the wings and pour the marinade on top. Bake the meat for 30-40 minutes, 5-10 minutes before cooking, pour the marinade on the wings to form an appetizing crust.
- Pumpkin Cream Soup with Ginger … Take a small pumpkin (1-1, 2 kg), peel the skin and seeds, cut the pulp into small cubes. Pour water over the pumpkin so that it covers a centimeter of the vegetable, bring to a boil and cook for 7-10 minutes. In the meantime, chop the onion (2 heads), garlic (2-4 cloves), stew the vegetables in a pan until the onions become transparent, and then add to the pumpkin and cook for another 10 minutes. After making sure the pumpkin is ready, remove the soup from heat. Add milk (200 ml), ginger (1 teaspoon), a pinch of nutmeg, soy sauce, pepper and salt to taste, beat the soup with a blender. If it turns out to be thick, add more milk. This first course is best served with fresh herbs and croutons.
- Warm beetroot salad with ginger … Bake beets (1 piece weighing 300-350 grams) in the oven, for this, wrap them in foil without peeling, and cook for an hour at 180 degrees. While the beets have cooled down a little, grate an apple peeled and seeds (1 piece, preferably from green varieties). Now grate the beets on a coarse grater, mix with an apple, add ginger (1 teaspoon), balsamic vinegar (1 teaspoon), salt and season with olive or vegetable oil. It is recommended to eat the salad while the beets are still warm.
- Shrimp with chili sauce … Prepare the sauce first. Chop finely chili peppers (2-3 pieces). Bring water (100 ml) to a boil, put chili in it, add brown, for lack of regular white sugar (80 grams), ginger (1 teaspoon), soy sauce (120 ml), white wine or rice vinegar (80 ml), cook for 2 minutes. Starch, preferably corn starch (2 teaspoons), dilute with water (1 tablespoon), add to the sauce. Simmer for 1 more minute, then turn off heat. While the sauce is cooling, cook the shrimp. They can simply be boiled in salted water, but are best grilled. Once the shrimp is done, serve with the sauce.
- Gingerbread … Melt the butter (250 grams) in a saucepan, mix it with sugar (250 grams) and honey (3 tablespoons). Remove the mixture from heat, and when it becomes lukewarm, add milk (300 ml), and then pre-beaten eggs (2 pieces). Then add sifted flour (400 grams), soda (2 teaspoons), ginger (1 teaspoon). Put the dough in a mold and send to bake for an hour at 160 degrees. Pour sugar (5 tablespoons) with water (3 tablespoons), mix well. Remove the muffin, let it cool slightly and cover with icing sugar.
- Ginger drink … Brew green tea, add honey to taste, a lemon wedge and a third of a teaspoon of dry ginger. If desired, also add mint - fresh or dried, milk. This drink is not only amazingly tasty, but also incredibly healthy - it is better to drink it warm, but it can also be chilled.
As you can see, ginger perfectly complements any dish, be it soup, main course, salad, dessert or drink. In fact, in Eastern countries, this spice is added to literally all dishes as a separate spice and as a component of seasoning mixtures. "Settle" and you this healthy spice in your kitchen.
Interesting facts about ginger
In India, ginger is called a complex word "visvabhesaj", which translates as "universal medicine." The scientific name of the spice Zingiber (lat.) Comes from the Sanskrit word Singabera, which means "horned root".
In ancient Chinese culture, there was a belief that the spice helps in travel to the afterlife. A bag of ground spice was always placed in the coffin of the deceased. It was believed that the spice would protect the soul and be able to save it from evil spirits trapping on the way to another world.
In the days of merchants and seafarers, when travel from Europe to the East was considered the most dangerous enterprise, ginger was highly valued and even used as a means of payment. In Europe, the rich were ready to give a fortune for a pinch of spice. Resourceful merchants added excitement, assuring that the plant grows on the edge of the earth and is guarded by terrible monsters. However, these stories justified the fact that it was really very difficult for a European merchant to get ginger. The sailors of Ancient Greece were the first to come up with the idea of being saved from seasickness by ginger. They added ground spice to food, and simply chewed the root when the symptoms exacerbated.
Today ginger is not often used in Russian cuisine, but in tsarist Russia it had unprecedented popularity. The spice was actively used in the preparation of dishes for the royal table. It is known that Elizabeth I loved bread with ginger.
Many varieties of ginger are cultivated today, each with a unique root shape. There are roots in the form of horns, fists, hands.
Watch a video about dry ground ginger:
Ginger is a unique spice that combines a lot of useful properties and harmoniously complements the taste of any dish. In ancient Russia and Tsarist Russia, the unique properties of the spice were highly valued and were regularly added to food. Currently, in our country, ginger is not so popular, and in vain. We hope, after making sure of the usefulness of the spice, you will definitely purchase a bag with it on your next visit to the supermarket.
