Description of the plant. Where does Chinese ginger grow and what chemical composition does it have? Calorie content of the product. Does it have healing properties? Contraindications to its use. A plant in cooking. In addition, Chinese ginger kracha will help normalize body temperature, stabilize hormone production, disperse lactic acid in the muscles and restore energy after mental fatigue. Also, the plant will reduce pain during menstruation and increase the tone of the uterus.
Harm and contraindications to Chinese ginger
Despite the fact that the plant has a voluminous list of medicinal properties, if consumed excessively, it can adversely affect health. There is a risk of provoking food poisoning, causing pain, nausea and vomiting. It is necessary to control the inclusion of the product in the diet.
Consequences of abusing stealing:
- Individual intolerance to individual components … Vitamins can provoke metabolic failure, profuse sweating, impair appetite, and negatively affect the central and autonomic nervous system. In addition, in some cases, vascular spasms, frequent headaches, sour belching and nausea, accompanied by vomiting, are observed.
- Allergic reaction … The components of the plant can worsen the activity of the duodenum, cause abscesses on the choroid, the development of pathogenic microflora, skin rash, itching, dizziness and loss of consciousness, weaken the accommodation of the eyes. Stool disorders, constipation and endocrine disorders also occur.
- Frequent urination … Due to the high percentage of water in ginger, urge to go to the toilet is stimulated and, as a result, sleep disturbances. This is fraught with leaching of calcium and phosphorus from bone and cartilage tissues, weakening of tooth enamel.
- Blood pressure drops … The walls of blood vessels are stretched, blood microcirculation worsens, heart and kidney failure occurs, cholesterol plaques are formed, which provoke thrombosis and worsen metabolism.
You should consult with a qualified specialist, undergo examinations and find out whether the product will negatively affect your health. Also, do not use the rhizome for more than 2 weeks in a row.
Absolute contraindications for Chinese ginger:
- Pregnancy and lactation … There is a risk that the components included in the plant will negatively affect the health of the fetus and baby. There will be a developmental failure, the percentage of hemoglobin and red blood cells will decrease, and the immune system will weaken.
- Hypervitaminosis … Due to its rich vitamin composition, ginger can cause nausea, abdominal cramps, digestive problems, yellowing or reddening of the skin, deterioration of hair, and fever. Palpitations, joint pain, urinary tract irritation, fatigue, intracranial pressure, and phosphatase activity are also observed.
- Ulcer and gastritis … There is a feeling of heaviness after eating, sour belching, increased gas formation, increased sweating, rapid weight loss, heartburn, yellow plaque on the tongue, stool disturbance, liver failure.
- Inflammatory skin diseases … The epidermis peels off, overdries, microcracks and age spots appear.
You can also not use Chinese ginger krachay with poor blood clotting. The plant stimulates the enzymatic deficiency of the reagent functions of proteolytic compounds. Healing of wounded skin areas and regeneration at the cellular level slows down.
Chinese Ginger Recipes
The distinctive flavor profile of the product enhances the culinary variety. Mainly Chinese ginger krachay is used in ground form. It goes well with seafood, berries, pastries, soups, appetizers, pasta and kvass. It is also used as an independent dish in the form of marinade, jam or candied fruits.
There are the following recipes for terns, which are characterized by low calorie content, ease of preparation and positive effects on the body:
- Ginger ale … 2 cups Chinese ginger tern, peeled and chopped into slices. 500 ml of filtered water is poured into it and set to boil. The liquid is boiled for about 3-5 minutes and let it brew for an hour. Then it is filtered, 1, 5 cups of sugar are added and again put on the fire until the crystals are completely dissolved. The resulting syrup is poured into containers and placed in the refrigerator. Then it is combined with freshly squeezed lime juice, mint and a liter of sparkling water. Refreshing ginger ale served with ice cubes.
- Pickled ginger … Chinese ginger root is removed from the skin and chopped into thin slices. A glass of filtered water is salted and brought to a boil. Then spice is poured with this liquid and let it brew for 5 minutes. After that, a glass of water is mixed with a tablespoon of sugar and brought to a boil again. Chopped ginger is poured with liquid, a tablespoon of 9% vinegar is added. The dish will be ready in a few hours. The product can be turned into a delicate pink color by adding a small cube of beets.
- Candied ginger … Peel 200 grams of tern root, cut into slices and put in a saucepan filled with 2 cups of filtered water. Cook for half an hour. In a separate container, 200 grams of sugar is combined with 100 ml of water and a syrup is made. The boiled root is placed in syrup. Then the slices are doused in sugar. After that, they are spread over parchment paper and allowed to dry at room temperature.
- Ice cream … 30 grams of Chinese ginger root is peeled, crushed and boiled in 200 ml of milk for half an hour. The resulting broth is filtered. Separate 5 egg whites from the yolks and beat with sugar with a blender until a white foam appears. The mixtures are combined and mixed thoroughly. The resulting liquid is filtered. Then the candied ginger is cut and added to the rest of the ingredients. Future ice cream is poured into molds and placed in the freezer. It will take about 5 hours for it to cure completely.
- Biscuits … A glass of flour is combined with 2 teaspoons of baking powder, a teaspoon of cinnamon, 100 grams of powdered sugar and a teaspoon of ground Chinese ginger. A glass of dark sugar is mixed with 170 grams of butter in a separate container. Then 1/4 cup of molasses is poured into it. The ingredients are mixed until smooth. After that, flour is added to them. Mix thoroughly. Then pinch off small pieces from the dough, roll them in sugar and distribute on a baking sheet. The balls should be pressed down a little to give the shape of a cake. They are placed to bake at 190 degrees for about 10-15 minutes.
- Honey cookies … 100 grams of butter is slightly softened in a water bath and combined with 100 grams of sugar and vanilla extract. Then an egg, 10 grams of ground Chinese ginger, 400 grams of sifted flour with baking powder, 4 tablespoons of liquid honey and a little milk are driven into the ingredients. The dough is thoroughly kneaded and placed in the refrigerator for half an hour. Then pinch off small balls from it and distribute on a baking sheet. Bake at 180 degrees for 12-17 minutes.
It is important not to overdo it when adding ginger, otherwise the dish will have an obtrusive aroma and slight bitterness.
Interesting facts about kruch
From Sanskrit, the name of the plant is translated as "horned root", which is due to its characteristic shape.
The favorite dish of the English Queen Elizabeth I was bread with ginger. And in the Middle Ages, the price of a root was equal to the value of a sheep.
In some supermarkets, you can find special kits for Thai tom-yum soup, which include Chinese ginger powder.
During the fertility festival in Japan, ginger is carved in the shape of a male genital organ and served.
Pickled ginger can only be stored for 3 months.
Essential oils and extracts from Chinese ginger tern are used in the production of nourishing masks and anti-aging creams. They have a beneficial effect on the condition of the epidermis, inhibit the aging process and whiten age spots.
Watch a video about Chinese ginger:
The widespread popularity of the product is due to its unique beneficial properties, taste characteristics and spicy aroma. Its storage should be approached responsibly to avoid moisture absorption and to prevent the evaporation of odors. [/Center]
