We know several different species ginger, but is most commonly used real ginger (Zingiber officinale Roscoe). It belongs to the ginger family and grows to a height of one meter. It forms up to 20 cm long, thickened rhizomes of brown, yellow or ivory color. The largest producers of ginger are China and India, which cover as much as 80% of world production, and in terms of quality, the best ginger is said to be from Jamaica.
Ginger is one of the spices with a long tradition, as it was already known in ancient Rome. In folk medicine, it is used to relieve digestive problems, speed up digestion, rheumatic diseases, migraines and to relieve cold symptoms. In high doses, 1-2 g of ginger powder, works against nausea. At lower doses, it increases appetite, improves digestion and has a tonic effect.
As a spice, it can be included in various foods, prepared meals and drinks. We can use fresh ginger roots or dried. The sharpness of ginger depends on age and on whether we use fresh or dried ginger; namely, the sharpness is greatly enhanced by drying. If we use fresh ginger in the preparation of a dish or tea, it will be hotter if we cook it for a longer time.
This winter, we are preparing ginger tea and syrup to strengthen the immune system.
Ginger tea with honey and lemon
Bring the water to a boil and add the grated or thinly sliced ginger. Cover the pan and cook for another 10 minutes over medium heat. Set the tea aside and wait a few minutes for it to cool a bit and then strain it. Finally, add honey and lemon juice.
Natural syrup with ginger, honey and lemon
- Medium ginger root
- 2 lemons
- 500 g of honey
Peel a squash, grate it and squeeze the lemon. Put all the ingredients in a jar, mix and close it well. It can also be prepared by slicing lemon and ginger and placing all the ingredients alternately in a glass. Store it in the refrigerator and take by spoonfuls.