Ginger powder

What is ginger?

Ginger, Zingiber officinale, is a small root that grows in tropical countries. Native to India, its rhizome is used as a condiment or as a therapeutic remedy. It also has an important place in Asian cuisine.

Its shape is rather oblong. Its thin skin covers a juicy flesh, pale yellow in color, varying from white to orange. Ginger produces long shoots, from 30 cm to 1 m, and small yellow or white flowers. This perennial plant has an evergreen foliage recognizable by the length of its leaves and the leafy bevels on its stem.

David Vanille's choice: I chose to present you a ginger native of Peru. It is in the heart of this country of the Andes, that I found this ginger with a sharp, spicy and fruity perfume. These black, hot and fertile grounds, irrigated by the brooks of the mountains, allowed him to develop all its flavours. Its powerful and spicy taste brings character to your Asian or Indian recipes.

Harvesting ginger

Ginger is cultivated by planting small pieces of root in rich soil. To develop, it needs sun and rain. Harvesting takes place 7 to 10 months after planting. One recognizes a Zingiber Officinale arrived at maturity by the beginning of dryness of its foliage. At this time, the rhizomes are harvested before being washed and dried. These are kept whole to be consumed fresh or reduced to ginger powder for a longer conservation and a daily use.

The origins of ginger

The first traces of ginger can be found in Asia, more than 5,000 years ago. At that time, it was used in cooking and in traditional Chinese and Indian medicine. Its multiple benefits have led to its increasing cultivation and research.

From Asia, we find it in Greece, in Rome, then in the Arab countries where its culture will intensify. In the Middle Ages, ginger was used in hypocras.

Ginger nowadays

Today, ginger is eaten raw or cooked. It is also found in many remedies and vitamins. In Jamaica, it is used in the preparation of Ginger Beer. Some liqueurs are also made with ginger.

Other uses of ginger

Gingerpowder is rich in minerals, such as manganese and magnesium. A spice with 1001 virtues, it is known for its invigorating and revitalizing action. Its particular fragrance and the feeling of warmth it provokes are offered by the different compounds it contains: zingerone, shogaol, paradol and gingerol.

Ginger, recommended by the WHO

The World Health Organization recommends consuming ginger to fight against nausea and vomiting. It is also recommended to take it if you are subject to motion sickness.

Ginger in traditional medicine

Use of ginger in Traditional Chinese Medicine:

• Promotes blood circulation
• Treats colds and coughs
• Soothes morning sickness during pregnancy
• Treats rheumatism
• Acts against digestive problems

Use of Ginger in Ayurvedic medicine:

• Considered as a superfood
• Promotes digestion
• Facilitates breathing
• Good for the joints
• Stops hiccups
• Improves blood circulation

It is also said that it would allow to reach a certain peace of mind.

The aphrodisiac virtues of ginger

Ginger is a fortifier and a vitalizer, which is why it is known as an aphrodisiac. Moreover, in Niger, the country where the ginger I selected comes from, women make ginger potions that they give to their husbands to stimulate their vigor in bed. It is also mentioned in the Kâmasûtra as an aid to performance during lovemaking, however, no serious study speaks of such benefits.

How to use ginger powder in cooking?

The ginger powder I propose is ready to use. You just need to add one or two teaspoons of it to your preparations to give them this inimitable taste. I advise you to add it at the end of cooking so as not to lose any of its flavor.

This ginger powder is perfect for your savory preparations, meats, seafood or vegetables, as well as for your sweet preparations or drinks. It can also be used to replace pepper in your dishes and give them an extra kick.

Did you know? ginger isan essential ingredient of the "Ital" cuisine, a vegetarian cuisine based on the use of natural products with little processing. This cuisine is appreciated in Jamaica for its nutritional qualities that help keep the body healthy.

Our recipe ideas with ginger powder

Do you want to make the most of all the flavors of my ginger powder? From appetizers to desserts, here's a menu where it will bring its unique taste and all its benefits.

Appetizer: Homemade sushi

Whether served as an appetizer or a main course, sushi is relatively simple to make once you get the hang of it. It is usually served with ginger, soy sauce and wasabi. The ginger powder can be used to make gari, a mixture of rice vinegar and ginger that is used to rinse the mouth between sushi of different flavors.

The dish: Duck with ginger

Here is a Chinese recipe that can be revisited in the West. Grill your duck breasts and sprinkle them with ginger powder. You can also make a marinade with rice vinegar and ginger powder. Coat your duck breasts and let them marinate for 6 hours before cooking them. Delicious with basmati rice.

Dessert: Chocolate ginger mousse

How do you add a little pep to a classic chocolate mousse? With ginger! Add half a teaspoon of ginger powder to your mousse and enjoy.

How to store ginger powder?

Gingerpowder should be kept dry and protected from light . Choose an airtight container to protect it from air. It will keep its flavors for a long time.

Bonus: Ginger can be used in all kinds of sauces. In vinaigrette or sprinkled in a soy sauce, it will bring a spicy and lemony touch to your seasonings. It can also be mixed with coconut milk, chutneys and marinades. Simply add a teaspoon of ginger powder to your marinade base, oil or soy sauce, to flavour it.