Ginger is used in a number of different cuisines, particularly dishes from India and throughout much of Asia. This root has been used for centuries, and it has made significant inroads into Western cuisine thanks to its amazing taste, but also to its myriad health benefits. It’s been dubbed a “superfood” for many good reasons.

1. WHAT IS GINGER?
UNDERSTANDING SUPERFOODS
by Christopher Flatt
www.becomingachef.co.uk

2. DON’T BE GINGER WITH THE GINGER
 Ginger Is Used In A Number Of Different Cuisines, Particularly
Dishes From India And Throughout Much Of Asia
 This Root Has Been Used For Centuries, And It Has Made
Significant Inroads Into Western Cuisine Thanks To Its Amazing
Taste, But Also To Its Myriad Health Benefits
 It’s Been Dubbed A “Superfood” For Many Good Reasons

3. WHAT IS GINGER?
 What We Call Ginger Is Actually The Root, Or Underground Stem
(Rhizome), Of A Plant
 It Is Native To India, China And Japan, In The Same Family As Turmeric
 It Can Be Sliced, Chopped, Ground, Powdered And Juiced Depending
On The Use Intended (Food, Beverages Or For Medicinal Needs)
 Ginger’s Hot, Spicy, Aromatic Qualities Make It A Prime Addition To Any
Number Of Different Dishes And Beverages
 It Is Also Used For A Number Of Health Problems

4. WHY USE GINGER?
 Ginger Is Used Primarily For Flavoring Dishes
 Because A Little Bit Of Ginger Packs A Big Punch, You Can Use
It Without Adding A Lot Of Calories To A Dish
 However, It Can Also Be Used For Health Purposes
 Ginger Can Be Used To Treat:

5.  Nausea, including morning sickness and motion sickness
 Loss of appetite
 Gas
 Diarrhea
 Arthritis pain (including rheumatoid arthritis)
 Cough
 Migraines
 Stomach pain
 Diabetes
 Bronchitis
 Bleeding
 Swelling (applied externally)
 Toothaches

6. GINGER’S NUTRITION
 However, It Is Also Important To Know More About The Root’s
Nutritional Makeup. It Is A Good Source Of The Following:
 Vitamin B6 – Iron - Vitamin C
 Potassium - Magnesium - Folate
 Iron - Phosphorus - Niacin
 Riboflavin - Magnesium
 Per 100 Grams, Ginger Also Offers 17.77 Grams Of
Carbohydrates, 2 Grams Of Dietary Fiber, 1.82 Grams Of Protein
And 1.7 Grams Of Sugar. It Only Contains 13 Mg Of Sodium

7. GINGER IN FOODS AND BEVERAGES
 While Ginger Can Be Consumed On Its Own Either For The
Taste Or For A Medical Purpose, It Is Generally Added To Liquids
And Foods
 It Pairs Very Well With A Number Of Different Food Types,
Including Citrus Fruits And Seafood
 It Is Also Good With Pork Dishes, With Apples And Much More
 It Works Particularly Well In Smoothies, Especially Those With
Citrus Fruits Incorporated, As Well As In Stir-fry Dishes, In Apple-
based Beverages And In Fish Dishes

8. CHOOSING GINGER
 It Is Always Recommended That Fresh Ginger Be Used, As
This Allows You Complete Control Over Its Use And Ensures
There Are No Fillers Or Binders Used
 When Choosing Ginger, Look For Roots That Are Smooth And
Wrinkle-free
 As The Root Ages, It Begins To Lose Moisture, Which Shows
As Wrinkled Skin On The Outside Of The Root

9.  Choose Unwrinkled, Smooth, Firm Roots That Have Little
Flexibility (Bendable Roots Are Usually Dry And Lack Flavor)
 The Aroma Should Be Spicy, Or “Hot”
 Ground Ginger Is Used In Many Dishes
 If You Choose To Purchase Pre-ground Ginger Rather Than
Grinding Your Own, Buy From A Trusted Brand
 The General Equation Is One-eighth Of A Teaspoon Ground
For Every One Tablespoon Freshly Grated

10. CHRISTOPHER FLATT
www.becomingachef.co.uk
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