Also: Ingber, Imber, Everwurzel, Gingerwurzel, Ginger.
Ginger is a perennial herbaceous plant that reaches heights of 50 to over 100 centimeters. The thick stem and long leaves give the plant a reed-like appearance. The root is yellowish inside and is very fragrant. The leaves are 15 to 30 cm long and 2 to 2.5 cm wide. Green ginger is the name given to the young, milder-tasting rhizomes. The rhizomes are used as a spice and remedy (e.g. B. with cough) used. Before the introduction of chili peppers from America at the beginning of modern times, ginger was mostly the only hot spice available in East Asia.
The ginger is usually harvested in late autumn.
Fresh, pickled in pieces, dried roots, dried ground roots, candied, as confectionery with chocolate
Essential ingredients essential oils and resins.
Taste and smell:
The smell of the ginger is pleasantly aromatic, the taste is burning hot and spicy. It has a slightly sweet aftertaste. In terms of taste, fresh ginger cannot be compared to the spice in powder form, which is much milder.
Cooking and kitchen technical use:
Soups: carrot soup, pumpkin soup, fruit and vegetable cold bowls
Meat and vegetables: sweet and sour small meat dishes with fruit or fruit vegetables
Fish: fish ragouts
Sauces: gravy, dips, chutneys
Vegetables: cauliflower, zucchini squash
Pastries: Spice cakes, spice bread, ginger biscuits, Christmas cookies
Drinks and miscellaneous: hot lemon with ginger and mint, ginger tea, ginger lemonade, ginger beer, liqueurs, part of curry
Desserts and sweets: apple sauce, ginger chocolate cake, rhubarb jam, compotes, strawberry quark
Use within dietetics:
Ginger has an antibacterial effect and is said to prevent vomiting, especially during pregnancy. It promotes blood circulation and increases the formation of saliva, gastric juice and bile and the function of the intestines. In addition, it makes you sweat. Ginger is also given as a tea for colds