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Description
Origin:
Ginger is a flowering plant whose rhizome (underground stem) is used as a spice and for medicinal purposes. It is native to Southeast Asia. Ginger has been used in cooking and medicine for over 2,000 years.
The name “ginger” comes from the Sanskrit word “shringavera,” which means “horn-shaped” due to the root’s appearance.
It can be used fresh, dried, pickled, or as a powder.
Other Names:
Yoruba: Atale
Igbo: jinja
Hausa: Cithar
Health Benefits:
Digestive Health: Helps with nausea, indigestion, and gastrointestinal discomfort.
Anti-Inflammatory: Contains compounds that reduce inflammation and pain.
Immune Support: Boosts the immune system and helps fight infections.
Nutritional Information (per tablespoon, fresh):
Calories: 5 kcal
Carbohydrates: 1 g
Protein: 0.1 g
Fat: 0 g
Fiber: 0.2 g
Fun Fact: Did you know?
Gingerbread was introduced in Europe by Armenian monk Gregory Nicopolis in 992. He is the one who taught French priests how to make sweet dough using spices such as ginger, cinnamon, clove, and nutmeg.
Uses:
Culinary: Used in a variety of dishes, from stir-fries and soups to baked goods.
Medicinal: Often used in teas and supplements to relieve nausea and digestive issues.
Baking: Added to cookies, cakes, and bread for its spicy-sweet flavor.
Recipes & Videos:
International Recipe: Ginger Chicken Stir-Fry Video: How to Make Ginger Chicken Stir-Fry
Local Recipe: Nigerian Ginger Tea Video: Nigerian Ginger Tea Recipe
Best Storage Method:
Ground: Store in an airtight container in a cool, dark place.
Fresh: Store in the refrigerator or freezer for long-term use. Wrap in paper towels or plastic wrap.
Shelf Life:
Ground: 2-3 years.
Fresh: 2-3 weeks (fridge), up to 6 months (freezer).
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