Cooking with a ginger plant Cooking with a ginger plant History has it that the Chinese scholar Confucius spiced all of his dishes with ginger, and that 3,000-year old Sanskrit writing from India makes mention of ginger not only as a cooking ingredient but as a medicine. In fact, the ginger root, which is actually a rhizome, is now corroborated by Western herbalists as an effective therapeutic remedy for digestive problems, inflammatory disorders like arthritis, and even colds and coughs. The gingerroot's fiery, bitter and spicy taste, delicious aroma, and curative properties come from its essential oils called gingerols. Along with its crisp and rough texture that promotes digestion, ginger also contains minerals, proteins, and vitamins A and B. One of the favorite spices in Asia, ginger not only adds distinct flavor to dishes but also provides numerous medicinal therapies. It is a known antibacterial, stimulates the heart and circulatory system, and also suppresses nausea, making it an excellent remedy for motion sickness.
Chinese cooking makes good use of ginger in fish, duck, chicken, pork, beef, and seafood dishes.
Indian cuisine, on the other hand, exploits the ginger in most of the curry-based dishes. Ginger is also the base ingredient of the ubiquitous ginger ale, ginger beer, ginger snaps, and gingerbread. When buying ginger, choose the roots that are firm, smooth, and not too wrinkled. You can keep fresh ginger in plastic wraps or aluminum foil, stored in the refrigerator to last for several weeks. Fresh gingerroot can also be peeled, sliced and frozen for later use.