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FAQs about ginger
There are many ginger beer recipes. Some recipes add lemon juice, whereas others call for the addition of pineapples or raisins. In general, however, ginger beer is made by boiling water, sugar, and either grated ginger or ginger powder. Most recipes also include half a teaspoon of cream of tartar to break up and stabilize the sugar.
If you want to make alcoholic ginger beer, add some yeast after the mixture has cooled down to about 75 degrees Fahrenheit. You then want to lightly cover the mixture and let it stand for about three days in a warm room in order for the brew to ferment. You can then strain the beer, decant it in glass bottles, and place them in the fridge.
Apart from providing a pungent and spicy flavor to food, ginger has also been used as a herbal medicine in various cultures for thousands of years to treat anything from the common cold to cancer. The unique flavor and fragrance of ginger stem from its natural oils, of which gingerol is the most important. It's the main bioactive compound of the plant and is a powerful anti-inflammatory and anti-oxidant.
The Chinese view ginger as a "yang tonifying herb" and believe that it stimulates circulation and warms up the body, which counters the surface chilliness associated with colds. In many cultures, ginger is used to prevent or alleviate nausea, stomach ailments, and motion sickness. New research also shows that ginger may have powerful anti-diabetic properties, as it has been shown to reduce blood sugar levels and improve various heart risk factors in people with type 2 diabetes.
Yes, it's quite easy to grow a new ginger plant from a leftover ginger root that's been lying in your vegetable rack for a while. Place the piece of ginger you want to use in some water overnight, then cut off a piece of around 1 to 1.5 inches the next morning. The piece should contain at least one eye. Plant the piece in well-prepared soil with the eye facing upward and make sure it gets some sun and water.
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