What is ginger and what do you use it for?

Ginger is a rhizome of the plant Zingiber officinale. It is often used as a spice or a folkloric medicine. Fresh ginger has a sharp and aromatic taste, while dried ginger often has a more concentrated and spicy taste. We will now tell you more about its possible health benefits and then give you a number of tasty dishes containing the substance.

Effects on the body

Digestion: Ginger is known to help with digestion and nausea, including morning sickness during pregnancy and nausea caused by chemotherapy or anesthesia.
Anti-inflammatory: It contains gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
Pain relief: Some studies suggest that ginger may be effective in reducing muscle aches and pain caused by osteoarthritis.
Cardiovascular Health: There is some evidence that ginger may contribute to a healthier circulatory system and possibly lower cholesterol levels and reduce the risk of heart disease.
Promotion of blood sugar regulation: There is some evidence that ginger can help stabilize blood sugar levels, but this area requires more research.
menstrual pain: Ginger may be effective in reducing pain intensity during menstruation.
Nausea and vomiting after surgery: Using ginger can be effective in reducing postoperative nausea and vomiting.

It is important to note that while ginger may provide many health benefits, it may also interact with certain medications and medical conditions. It is therefore advisable to consult a doctor before consuming large amounts of ginger, especially if you are pregnant, breastfeeding or taking medication.

Recipes with ginger

Ginger can be used in recipes in many ways:

Ginger tea

Ingredients:

Fresh ginger (about 5 cm), peeled and thinly sliced
1 liters of water
Optional: honey or lemon to taste

Preparation:

Ginger tea is a beverage known not only for its unique flavor profile but also for its therapeutic properties. Making it is quite simple and does not require many ingredients, making it an ideal drink for daily consumption or for those moments when you feel a little under the weather.

Start by carefully peeling the fresh ginger root. The peel may contain some soil or impurities, so it is important to get this right. Use a spoon to scrape off the skin or a vegetable peeler if that's easier for you. Then cut the peeled ginger into thin slices. The thinner the slices, the more surface area there is to release the flavors and beneficial ingredients into the water.
Place the ginger slices in a pan and add about 1 liter of water. Bring the water with the ginger to the boil and then let it simmer over low heat. The longer you let the ginger steep, the more intense its flavor and therapeutic properties become. A general guideline is to let it simmer for at least 15-20 minutes, but you can leave it longer if you want a stronger tea.
After simmering, remove the pan from the heat and strain the ginger pieces from the tea. You can use a fine sieve or a tea towel if you want to prevent small pieces of ginger from ending up in your tea.
Serve the ginger tea warm. If you like a little sweetness, you can add honey to taste. Honey is a natural sweetener that can complement the spiciness of the ginger and provide some relief if your throat is irritated. A slice of lemon is also a popular addition and can provide a fresh, slightly sour taste that pairs well with the sharp taste of ginger.

Ginger tea is not only warming on a cold day, but can also be refreshing when served cold. Additionally, you can experiment with ginger tea by adding other spices such as mint, lemongrass or even cinnamon to create different flavor profiles. It is a versatile drink that you can customize to your liking.

This simple ginger tea can have a calming and healing effect on the body and is ideal for any time of the day. For example, drink it in the morning to help your digestion or in the evening to relax after a long day.

Ginger Stir-Fry with Chicken and Vegetables

Ingredients:

500 grams chicken fillet, cut into cubes
2 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 piece of fresh ginger of about 5 cm, peeled and finely grated
1 red pepper, cut into strips
1 green pepper, cut into strips
200 grams of mushrooms, cut into slices
150 grams snow peas or sugar snap peas
1 carrot, cut into thin strips
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Optional: sesame seeds, for garnish
Optional: chili flakes or fresh chili for extra spice

Preparation:

A stir-fry is a quick, healthy way to get a nutritious meal on the table, and the addition of ginger gives it a fresh, tangy depth. Preparing a ginger stir-fry requires a bit of preparation to have all the ingredients ready before you start cooking, as the cooking process itself is very quick.

Start by preparing the ingredients. Cut the chicken breast into evenly sized cubes to ensure they cook evenly. Cut the vegetables into uniform pieces so that they all cook at the same time.
Make sure the ginger is well cleaned, peel it and finely grate it. Fresh ginger is the key to an aromatic stir-fry; it is best to grate the ginger shortly before cooking to retain its vibrant flavor.
Heat the oil in a wok or large frying pan over high heat. When the oil is hot, add the chicken and quickly brown it. It is important that the pan is hot enough to sear the chicken quickly and keep it juicy.
Add the onion, garlic and ginger to the chicken and stir-fry for a few minutes until fragrant. Be careful not to burn the garlic and ginger; this can give a bitter taste.
Then add the hard vegetables such as carrot and fry until they start to soften. Then add the softer vegetables such as peppers, mushrooms and snow peas. Stir-fry quickly over high heat to ensure everything remains crispy.
Pour over the soy sauce, oyster sauce and sesame oil and stir everything well. These sauces provide the salty, umami richness that characterizes a stir-fry. If you like it spicy, you can now also add chili flakes or fresh chili.
Season with salt and pepper. Make sure you move the dish quickly in the pan so that nothing sticks to the bottom or overcooks.
After a few minutes, when the vegetables are tender but still crispy and the chicken is fully cooked, remove the pan from the heat.

Serve the stir-fry immediately over steamed rice or noodles. Garnish with sesame seeds for a nice appearance and a little extra texture and flavor.

A stir-fry with ginger is a beautifully flexible dish that you can easily adapt to what you have at home or to your own taste preferences. The key to success is hot, quick cooking and the fresh, sharp flavor of ginger that brings it all together.

Ginger-Soya Marinade for Meat, Chicken or Fish

Ingredients:

4 tablespoons soy sauce
2 tablespoon sesame oil
1 piece of fresh ginger of about 5 cm, peeled and finely grated
2 cloves garlic, minced
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or lime juice
1 teaspoon chili flakes (optional for extra spice)
Salt and pepper to taste
Optional: 1 tablespoon chopped fresh coriander or parsley for extra freshness

Preparation method:

This versatile ginger-soy marinade is ideal for marinating meat, chicken or fish, with the ginger adding a fresh and spicy flavor that goes well with the salty soy sauce and the sweetness of the honey.

Start by finely grating the ginger. Fresh ginger has a much more intense and fresh flavor than dried ginger and provides a pleasantly spicy touch to the marinade.
Mix the soy sauce and sesame oil in a bowl as the basis for your marinade. This combination gives a rich umami flavor that is the carrier for the other flavors.
Add the minced garlic and grated ginger to the mixture. The garlic adds depth and works well with the spicy ginger.
Stir in the honey or brown sugar until well dissolved. This provides a subtle sweetness and helps caramelize when the meat is cooked.
Add the rice vinegar or lime juice for a tangy balance that will pick up the flavors.
If you like it spicy, you can add chili flakes for an extra dimension.
Season the marinade with salt and pepper. Be careful with salt because soy sauce is already quite salty.
Optional: Add chopped fresh herbs such as cilantro or parsley for a fresh finish.
Place the meat, chicken or fish in the marinade and make sure it is well covered. Let it marinate in the refrigerator for at least 30 minutes, but for a more intense flavor you can marinate it up to overnight.

When you are ready to cook, remove the marinated meat from the refrigerator and let it come to room temperature. Marinating with ginger not only adds flavor, but can also help tenderize the meat, especially if you let it marinate overnight. Then grill, bake or roast it as desired and enjoy the rich flavors that the marinade has added to your dish.

Ginger biscuits

Ingredients:

350 grams of flour
1 teaspoon baking powder
1 / 4 teaspoon of salt
2 teaspoons of ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon of nutmeg
115 grams unsalted butter, at room temperature
150 grams of dark brown sugar
1 large egg
60 ml molasses or kitchen syrup
1 teaspoon of vanilla extract
Optional: finely chopped candied ginger for extra spice
Extra sugar to roll the cookies in before baking

Preparation method:

These ginger cookies are spicy, sweet and perfect with coffee or tea. The warm notes of ginger and other spices make it a real treat during colder days.

Start by preheating your oven to 180°C and line a baking tray with baking paper.
In a medium bowl, sift the flour together with baking powder, salt, ground ginger, cinnamon, cloves and nutmeg. This ensures an even distribution of all dry ingredients.
In a large bowl, beat the butter and brown sugar until light and fluffy. This can be done with a hand mixer or a stand mixer.
Add the egg and mix well, followed by the molasses or syrup and the vanilla extract. The molasses gives the cookies that typical deep flavor and stickiness.
Gradually add the dry ingredients to the butter mixture and mix until it forms a cohesive dough. If the dough is too sticky, you can let it cool in the refrigerator for half an hour.
If you want an extra ginger kick, you can now mix the finely chopped candied ginger into the dough.
Take small amounts of the dough and roll them into balls. Then roll the balls in the extra sugar.
Place the dough balls on the prepared baking sheet and flatten them slightly. Make sure there is enough space between the cookies as they will spread slightly during baking.
Bake the cookies in the preheated oven for about 10-12 minutes or until the edges just start to brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These ginger cookies are deliciously crunchy on the outside and soft on the inside with a rich, spicy flavor. The ground ginger in combination with the other spices provides a warm and comfortable feeling with every bite. Ideal for the holidays or simply as a tasty treat with tea. The candied ginger adds an extra dimension of flavor and texture to the cookies for those who like a stronger ginger flavor.

Ginger-Citrus Smoothie

Ingredients:

1 ripe banana, preferably frozen for a cold and creamy texture
1 orange, peeled and cut into segments
1/2 lemon, the juice freshly squeezed
1 small piece of fresh ginger, about 2 cm, peeled and grated
100 grams of fresh spinach or kale for a healthy green boost
1 tablespoon honey or agave syrup, to taste
150 ml almond milk, coconut water or another plant-based milk of your choice
Optional: a few ice cubes for extra refreshment
Optional: a tablespoon of chia seeds or flax seeds for extra fiber and omega-3 fatty acids

Preparation:

A ginger-citrus smoothie is a refreshing and spicy way to start your day. Ginger gives a warming and spicy kick that goes well with the sweetness of fruit and the creaminess of plant-based milk.

Prepare all ingredients. Make sure the banana is frozen for a colder and thicker smoothie. Peel the orange and lemon and grate the ginger.
Place the banana, orange segments, fresh lemon juice and grated ginger in a blender. This combination of fruit and ginger provides a sweet, spicy and refreshing taste.
Add the fresh spinach or kale. These leafy vegetables are rich in nutrients and give the smoothie a beautiful green color without overpowering the taste.
Add the almond milk or other plant-based milk for a smooth consistency. It also adds some extra creaminess without making the smoothie too heavy.
If you like it sweet, add some honey or agave syrup to adjust the taste to your liking.
For an extra cold and refreshing smoothie you can add a few ice cubes.
If you're looking for more fiber and omega-3 fatty acids, sprinkle a tablespoon of chia seeds or flax seeds into the blender.
Blend everything at high speed until smooth. Make sure there are no chunks left and that the smoothie has an even color.
Taste the smoothie and adjust the sweetness with more honey or agave syrup if necessary.

Pour the smoothie into a tall glass or a to-go cup when you're on the go. This ginger-citrus smoothie is not only a tasty start to the day, but also a good way to provide your body with vitamins and a boost of energy. The ginger not only adds flavor, but also has anti-inflammatory properties and can help aid digestion.

Spicy Pumpkin Soup with Ginger

Ingredients:

1 medium butternut squash, peeled, seeded and diced
2 tablespoons olive oil or coconut oil
1 large onion, chopped
3 cloves garlic, minced
1 piece of fresh ginger of about 5 cm, peeled and finely grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional for extra spice)
1 liter vegetable or chicken stock
200 ml coconut milk
Salt and pepper to taste
For the garnish: pumpkin seeds, a dash of coconut milk, fresh coriander or parsley

Preparation:

This warming pumpkin soup with ginger is not only delicious on a cold day, but it is also a feast for the senses due to the combination of sweet pumpkin and spicy ginger. The soup is rich in flavor and contains healthy ingredients that boost the immune system.

Start by preparing the pumpkin. The sweetness of the pumpkin forms the basis of this soup and works perfectly with the spicy ginger.
Heat the oil in a large stockpot over medium heat. Add the onion and fry until soft and translucent. The onion provides a soft basic taste.
Add the garlic, ginger, turmeric, cumin and cayenne pepper. Fry this briefly to release the flavors. The ginger and spices provide the characteristic warm and spicy taste of the soup.
Place the pumpkin cubes in the pan and stir well so that they are covered with the spice mix.
Add the stock and bring to the boil. Once it boils, reduce the heat and let the soup simmer for about 20 minutes, or until the pumpkin is tender.
Remove the pan from the heat and puree the soup with a hand blender or in a blender until smooth. This ensures a silky soft texture.
Return the pan to low heat and stir in the coconut milk. The coconut milk makes the soup wonderfully creamy and adds a subtle sweetness that goes well with the ginger.
Taste and season with salt and pepper. It is important to season the soup well so that all flavors are nicely balanced.
Serve the soup warm and garnish with pumpkin seeds, a dash of coconut milk and fresh coriander or parsley. These toppings not only add flavor, but also a variety of textures.

This soup is not only a pleasure for the taste buds but also for the body. Ginger has anti-inflammatory properties and can help with digestion and nausea. The spices in the soup, such as turmeric and cumin, also have health-promoting effects. With this soup you not only get a tasty meal, but also a series of nutrients that support your health.

Thai Green Curry with Chicken and Ginger

Ingredients:

500 grams of chicken fillet or chicken thighs, cut into cubes
1 tablespoon of vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 piece of fresh ginger of about 5 cm, peeled and finely grated
2-3 tablespoons green curry paste (depending on desired spiciness)
400 ml coconut milk
200 ml chicken
1 eggplant, cut into cubes
1 red pepper, cut into strips
1 bunch Thai basil (or regular basil as an alternative)
1 lime, the juice
1 tablespoon of fish sauce
1 teaspoon brown sugar
Optional: bamboo shoots, long beans or other vegetables of your choice
Optional: fresh coriander and lime wedges for garnish

Preparation:

Thai green curry is an iconic dish known for its complex balance of flavors: it is creamy, spicy, salty and sweet all at the same time. Ginger plays an important role in this by giving the curry a warm, spicy depth.

Start by preparing the ingredients. Cut the chicken into cubes for even cooking. Cut the vegetables into pieces and make sure the ginger is finely grated.
Heat the oil in a wok or large pan over medium heat. Add the onion, garlic and ginger and fry until the onion is translucent and the aromas are released.
Add the green curry paste to the onion mixture and stir well. Let it cook for a few minutes to intensify the flavors. This is a crucial step in making a curry because it helps the spices and herbs in the paste develop their full flavor profile.
Add the chicken and stir until the pieces are covered all over with the curry paste and start to change color.
Pour in the coconut milk and chicken stock and stir to combine all the ingredients well. Bring to the boil, then reduce the heat and let the curry simmer gently.
Add the eggplant and red pepper to the curry and simmer for about 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked.
Season the curry with fish sauce, lime juice and brown sugar. These ingredients provide the characteristic sweet, sour and umami-rich flavors of Thai dishes.
Just before removing the curry from the heat, stir in the Thai basil leaves for a fresh, aromatic touch.

Serve the curry over cooked jasmine rice and garnish with fresh coriander and a lime wedge for squeezing. These garnish options not only add color but also freshness and an extra dimension of flavor.

This green curry is a wonderful way to incorporate ginger into a complex dish. The sharpness of the ginger balances with the creamy coconut milk and spicy curry paste, resulting in a warming and satisfying meal. The vegetables can vary according to taste and season; think green beans, zucchini or even sweet potato. The key is to sauté the ginger and curry paste first to release the oils and aromas, which is the foundation for an authentic Thai curry experience.

Curries: Ginger is an essential ingredient in many Indian and Thai curries.
Pickled ginger: Pickling thinly sliced ginger in vinegar and sugar, often served with sushi.
Dressings and sauces: Add fresh or ground ginger to dressings and sauces for a fresh, sharp taste.
Desserts: Ginger is often used in desserts, such as ginger ice cream or in combination with fruit.

Conclusion

In the dazzling world of flavors and health elixirs, ginger has undeniably established itself as a culinary and medicinal crown jewel. This versatile root, interwoven with spicy nuances and beneficial properties, has not only tantalized your taste buds in this speech, but also sharpened your knowledge of its potential. From the soothing ginger tea to the exotic Thai green curry with chicken and ginger; each recipe is a testament to ginger's adaptability and richness.

The root's potential health benefits—such as relieving stomach upset, reducing inflammation, and supporting immune function—are not just empty promises. These are underpinned by both age-old traditions and contemporary scientific insights, which establishes ginger as a natural good that contributes to our overall well-being.

Like the ginger root itself, deeply rooted yet complexly branched, the recipes and applications are versatile and profound. Whether it's marinating meat with a ginger-soy marinade, refreshing your day with a ginger-citrus smoothie, or warming the soul with spicy pumpkin soup with ginger; the recipes we've shared are just a starting point of what you can achieve with this wonderful root.