Ginger – a valuable root

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Due to its distinctive taste, ginger enjoys great popularity and is used in the kitchen in many ways. Fresh or dried, the ginger root is used for preparing tea, smoothies, Asian dishes, or as a candied sweet.

Ginger (Zingiber officinale) originates from the Far East, although the closer origin is unclear. The herbaceous plant is cultivated mainly in China, West Africa, South America, and Australia. Due to the long leaves, the ginger plant has a reed-like appearance and can reach a growth height of 150 cm.

Up to 500 ingredients are contained in the rhizome (i.e., root). These include mainly vitamin C, various minerals such as magnesium and calcium, or the trace element iron. The essential oils, resin, resin acids, and aromatic substances such as gingerols, zingerone, and shoogle are unique components. The latter implications are responsible for ginger’s typically hot and spicy taste.

When preparing ginger, it is recommended to cut it into small pieces or narrow slices. This way, more valuable ingredients can be released, and the taste intensifies. If the root is cut into small pieces shortly before use, fewer essential oils can volatilize, and the ginger remains juicy.

Here is a tip: The root can be peeled well with a teaspoon. If you use a knife, too much of the actual ginger root is cut off in addition to the peel. Or you can use organic ginger. Here, the peel can be consumed without hesitation.