GINGER DRINKS are very popular....
Ginger
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. There are many varieties.............
It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue. - Wiki.......
Uses
Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste
Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.
Ginger tea
Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor, and it may be consumed both/either hot or cold
Chemistry
The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic
and antibacterial properties
and antibacterial properties
Folk medicine
The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic
Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.
Similar ingredients
Myoga (Zingiber mioga Roscoe) appears in Japanese cuisine; the flower buds are the part eaten.
Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (Boesenbergia rotunda), or Chinese ginger or the Thaikrachai, is used in cooking and medicine.
A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant also contains aristolochic acid, acarcinogenic compound all above info from Wiki........
Ginger growing information
Ginger beer
From Wikipedia, the free encyclopedia
Not to be confused with Ginger ale.
Brewed Ginger beer is a carbonated drink, that is flavored primarily with ginger and
sweetened with sugar or artificial sweeteners.
The original recipe requires only ginger, sugar, water, lemon juice and a fungal-bacteria symbiote
known as a ginger beer plant. Fermentation over a few days turns the mixture into ginger beer.
Forms of live culture other than the ginger beer plant can produce a fermented ginger beer. Cultures used
include brewers or baker's yeast, lactic acid bacteria,kefir grains, and tibicos. Brewing ginger beer generates
carbon dioxide as in beer. The alcohol content, when produced by the traditional process can be high, up to
11% although ginger beer is usually brewed with much less alcohol. (In some countries, provided the
alcohol content is less than a quarter of one percent - the drink can be sold as a "soft drink".
Brewed ginger beer often includes other flavorings, prominently lemon or lime juice. These juices are
not merely ornamental, however, as they establish an acidic pH balance for the solution; this helps in both
protecting the ginger beer from other cultures, as well as facilitating sugar inversion to increase the
availability of the more readily metabolised fructose and glucose. Other, more strictly flavoring-specific,
elements have often included: citrus zests; cayenne pepper and other hot spices; and admixtures from
other brews such as nettle or dandelion beers.
West African ginger drink recipe
This is a healthy, refreshing, zesty drink. It’s taken either hot or cold, and is an
excellent flu remedy.
Ingredients
3 large ginger roots
6 limes
2-3 cups of water
1 heaped tbsp peppercorns
1 heaped tbsp raw sugar
6 limes
2-3 cups of water
1 heaped tbsp peppercorns
1 heaped tbsp raw sugar
Preparation
Leaving the skin on, chop the ginger into small pieces.
Chop lime with rind into small chunks.
Chop lime with rind into small chunks.
In a blender, put more ginger than lime and add enough water to be able to blend it.
Taste the mixture as you go and add more lime or ginger as needed.
Strain the mixture through a sieve into a bowl and squeeze remaining juice from the pulp.
In the blender add peppercorns and sugar – then return the strained liquid to the blender
and blend until smooth.
Once more strain the mixture through a sieve into a saucepan.
Once more strain the mixture through a sieve into a saucepan.
Heat the saucepan and bring the liquid to the boil. As soon as the liquid has reached
boiling point take it off the heat and allow to cool.
Pour liquid over ice and add a little cold water and drink!
This recipe is one of the nicest........
Spiced Honey Biscuits, (using mainly ginger):
As they say, enjoy!!
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A bit of technical science, if you are interested: - how our diet affects us..................
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