Continuing with my SuperFood series, today I am mentioning the most commonly used ingredient found in Asian kitchens. Can we imagine spicy Indian food without ginger?/i don’t think so.

Did you know ginger is the underground stem of the Zingiber officinale plant? It is a famous ingredient in Asian and Indian cuisine. Resembling a small, kernelled tree root, this zesty spice is also used as an alternative remedial medicine ranging from quelling bellyaches to reducing inflammation.

Ginger is used for flavoring foods from ancient times. Chinese were using ginger as long ago as the 6th century B.C and Arab traders introduced the spice to the Mediteranean before the 1st century A.D. In fact ginger was an ingredient of almost every recipe found in 1390 cookbook that was compiled at the English royal court.
Zingibercae family includes ginger and two other popular spices – Cardamom and Turmeric as well as the banana – an unlikely distant cousin!! Root of this underground stem can be consumed as fresh, powdered, juice, in oil form, dried as a spice.

Its medicinal benefits are as below –

Anti- inflammatory – It contains powerful anti-inflammatory compounds called gingerols, which reduces the formation of free radical nitric oxide which is an inflammatory compound, hence reduces the inflammation.
Anti-carcinogenic – Recent studies have shown that ginger has beta ionine which has anti-cancer properties which slows down the growth of cancer cells. In some studies ginger extracts have even showed the shrinking of tumors. It is also rich in life enhancing antioxidant.

Pain – As Ginger blocks the pro- inflammatory prostaglandins (a hormone like chemical) – helps in reducing the pain of Migraine and Arthritis. Taking ginger in first sign of migraine can help to reduce the symptoms. Prostaglandins contribute to swelling of joints in people suffering from arthritis. Taking ginger powder daily can reduce the pain of osteo-arthritis or rheumatoid arthritis.

Digestive Issues – The phenolic compounds in ginger are known to relieve gastrointestinal irritation, stimulates saliva secretion and bile production and suppresses gastric contractions and movement of food and fluids through the gastrointestinal tract.

Controls Nausea and Morning Sickness – Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain. Pregnant women experiencing morning sickness can safely use ginger to relieve nausea and vomiting, often in the form of ginger lozenges or candies.

Ginger Nutritional Profile for per 100 gm –

Carbohydrate – 17.77 g
Dietary Fiber – 2 g
Protein – 1.82 g
Dietary Fiber – 2 g
Sugars – 1.7 g
Sodium – 13 mg
Vitamin B6 – 0.16 mg
Calcium – 16 mg
Iron – 0.6 mg
Vitamin C – 5 mg
Potassium – 415 mg
Magnesium – 43 mg
Phosphorus – 34 mg
Zinc – 0.34 mg
Folate – 11 mcg
Riboflavin – 0.034 mg
Niacin – 0.75 mg
Iron – 0.6 mg

Recipes of Ginger Lassi –

Ingredients –
• 1 tsp cumin seeds
• 200ml natural yoghurt
• 200ml cold water
• A handful of ice
• 1 heaped tbsp fresh ginger, peeled and finely grated
• A pinch of salt

Steps –

1. Toast the cumin seeds in a dry frying pan then crush in a mortar and pestle.
2. Blend everything in a liquidizer and serve in tall glasses.

Stay tuned as I will be coming up with interesting tidbits in my next post.