Ginger: root with a thousand virtues, which keeps you young

Ginger is probably one of the oldest medicinal plants used in the East, from which it draws its origins, and where for centuries it has been used both in the kitchen and as a phytotherapeutic remedy for a vast range of ailments: fever, colds, nausea, dizziness, headaches and many more. Its Latin name Zingiber officinalis derives from the Sanskrit "sringavera" and means branched, as indeed the rhizome (commonly called root) of this plant appears, while in India its name means "great medicine". It was already cultivated 5000 years ago, Confucius extolled the virtues of ginger for its ability to eliminate impurities and clear the mind, in the Koran it is mentioned on the list of sacred spices while Galen, thanks to its spicy and "warm" taste, counted it among the spices aphrodisiacs capable of reinvigorating the body and spirit. Ginger was probably brought to Europe by the Romans. In the Middle Ages it was very popular as it was believed that a plant so rich in virtues should come from the Garden of Eden and today it seems to be living a second youth, everyone knows ginger, as it is commonly called in Anglo-Saxon countries. In fact, ginger is also widely used in the kitchen, both fresh in the preparation of dishes with an oriental and spicy flavor, and in powder which, together with cardamom and turmeric, forms curry, a typical condiment of Indian cuisine. Furthermore, the famous Ginger Ale drink owes its particular flavor to ginger.

Ginger root is a fleshy, branched rhizome that varies in color from white to yellow. The aroma is very pleasant and fresh, similar to lemon, and the flavor is decidedly spicy. The nutritional values ​​of the fresh root are very low: in 100g there are 1.82g of proteins, 17.77g of carbohydrates and 0.75g of lipids and 100g are many, a small amount is enough for any use. The active ingredients present in the root are mainly essential oils, including gingerols and shogaols, resins and mucilages.

Ginger, which has long been widespread and used in popular medicine, has been the subject of numerous studies which largely affirm its numerous properties, the best known being that of being an excellent digestive, useful in cases of bloating and intestinal swelling thanks to its carminative properties (eliminates wind and soothes colic) moreover, it stimulates enzymatic and biliary secretion and helps to rebalance the intestinal flora. The best way to benefit from these characteristics is the preparation of decoctions or herbal teas: just cut a piece of previously peeled ginger into slices and leave them to boil for 5 minutes or to infuse for 15 minutes. With the addition of honey, a herbal tea prepared in this way is also an excellent remedy for flu and colds. Thanks to its diaphoretic action ("makes you sweat"), ginger is very useful in the winter season because, in addition to heating the body, it has an expectorant action that dissolves mucus, frees the bronchial tubes and cures aphonia.

Another well-known characteristic of ginger is its antiemetic one, that is, it reduces nausea and vomiting which derive, for example, from seasickness or car sickness by acting only at the gastric level, without direct action on the central nervous system. Even nausea in pregnancy can be reduced by using ginger but with due caution, a study has shown a mutagenic effect of 6-gingerol on the fetus and although other subsequent studies do not confirm this effect on newborns, the Ministry of Health advises against the use of ginger. ginger in pregnancy unless allowed by your doctor.

Ginger contains numerous antioxidants that are released especially during cooking, in which case the herbal teas have a stronger antioxidant action than the fresh root. As we have repeatedly stated, antioxidant molecules fight free radicals and keep us young for longer. These molecules together with vitamin C are very important for smokers to reduce the oxidative stress caused by smoking. In addition, ginger is an excellent antibacterial and anti-inflammatory for the respiratory system so it could soothe the typical cough of smokers. Antioxidants are also important for preventing oxidative stress in the brain that leads to cognitive decline and Alzheimer's. It is believed that ginger can counter inflammation in the brain, a study of 60 women has shown that the extract of the root improves memory and brain responsiveness.

Some research has demonstrated the pain-relieving effect of ginger especially in sportsmen undergoing intensive training and in patients with knee osteoarthritis and rheumatoid arthritis. This effect may be due to the inhibitory action on COX-2 (cyclooxygenase, an enzyme present during inflammation) which is that of NSAID drugs. In fact, ginger also helps fight menstrual pain according to studies conducted on women with dysmenorrhea. Ginger supplementation was as effective at relieving pain as common pain relievers such as ibuprofen, underlining the almost total lack of side effects.

The 6-gingerol contained in ginger root has anticancer properties, inhibits the growth of colon, ovarian and rectal cancer cells, some research suggests that this spice may also be effective against breast and pancreatic cancer. Finally, a regular intake of ginger powder reduces blood cholesterol.

What more can you say about ginger? Surely this root with a thousand virtues has numerous therapeutic properties but it is not without contraindications. As mentioned before, during pregnancy it should be consumed according to the prescription and the opinion of the doctor and above all the doses must not be exceeded. Ginger should not be taken if it causes redness or rashes and certainly if there are allergies to one of its components. It can also cause disturbances in subjects suffering from ulcers, intestinal inflammation and gallstones.

Ginger therefore lends itself very well to the preparation of herbal teas. To purify the body of waste and toxins especially after the holidays at which we all ate and drank more than usual, organic ginger and lemon tea, both left to infuse in slices, is an effective and quick remedy to increase diuresis and detoxification. This recipe is also valid for those suffering from gout because an herbal tea prepared in this way helps to eliminate uric acid crystals. A good alternative to have the energizing, antioxidant and diuretic effect is the addition of fresh ginger to green tea, if instead the problem is a sore throat, you can prepare a very fragrant ginger tea with cloves and cinnamon. In cooking, however, ginger goes very well with vegetables, fish and meat. A simple chicken breast with ginger becomes much more pleasant and creates a pleasant oriental atmosphere in the kitchen.

Buon appetito!

Chef Luca Santini's recipe: tart with lime and ginger peach jam

Peaches peeled, pitted and cut into coarse pieces 1 kg
Sugar gr. 400
Lime grated and squeezed 1/2
Ginger powder gr. 0,5
Pec fruit per half kilo of fruit [3:1] – (optional)

Jam ingredients:

Method
In a steel pot, combine all the cold ingredients, bring to the boil for 10 minutes over high heat; remove from the heat, let the foam dissolve for a minute and pour into sterilized glass jars.
Quickly close and flip.

Note. If you don't want to use pectin, increase the cooking time to the desired density.

Ingredients for the shortcrust pastry
Flour kg 250
Butter gr. 150
Sugar gr. 100
Eggs (yolk) gr. 50
Salt a pinch
grated lemon no. 1/2
Butter and flour for the pan

Peach jam gr. 250

Method
Work the sugar with the butter and the grated lemon, add the egg yolks, the salt and mix well.
Add the sifted flour and knead the dough for a short time.
Let the dough covered with cling film rest in the refrigerator for at least 1 hour.
Take two thirds of the dough and roll it out with a rolling pin, obtaining a sheet that is not too thin.
Arrange it on a greased and floured pan.
Eliminate the excess sheet.
Put the jam on the surface of the pan.
Roll out the remaining dough and with the help of a wheel, form strips to decorate the tart.
Bake at 170°C for about 35 minutes.

Luke Santini

Chef of the Hotel Turistica in Senigallia, graduated from the University of Urbino, he is a professor at the IIS Panzini and President of the Marche Regional Chefs Union. He has edited several publications including, "The '900 a short century" published by the Municipality of Monterado, "A territory, its fruits, its flavors and its recipes", published by the Ancona Cooks Association, "Marche Chef" ed. Seagull; he writes scholastic textbooks for Mondadori Education including “L'Esperto in Ristorazione”, “InCucina” second two-year period, “In Cucina” Sala sector, “In Cucina” Laboratory of Enogastronomic Services.