Ginger is a spice that we’ve all come to know and love and fortunately, fresh ginger is now available in the produce section of all mainstream supermarkets. (NOT the case, when I first started writing about Chinese cooking about 40 years ago). It has been used by the Chinese and Indians for its hot, vibrant flavour and curative properties to warm the body dispelling chills, aiding digestion, and potent aphrodisiac for centuries.
When looking for ginger:
· Choose fat, smooth knobs that are not withered and are fresh-looking. The more withered and mature ginger is, the more fibrous (difficult to cut) and pungent it will be.
· If you use ginger, infrequently, store it on a counter in a pot of sand or soil. It will keep indefinitely. Otherwise, keep it in a cool, dry place, where you store your garlic.
Ginger is widely known for its therapeutic properties.
· Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating and is even more effective than Dramamine.
· Ginger contains very potent anti-inflammatory compounds which explains why it provides reductions in pain levels and improvements in their when people suffering from osteoarthritis or rheumatoid arthritis consume ginger regularly.
· Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections.
· Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.