Ginger is grown in warmer parts of Asia such as China, Japan and India.
Ginger has many medicinal benefits. It is commonly used in gastrointestinal distress, nausea, colds and toothache.
Fresh ginger can be powerful anti-carcinogenic, reduces inflammation, relieves heartburn and clears congestion. Ginger is the underground rhizome of the ginger plant. It has a brown skin with striations. Ginger has anti-inflammatory compounds called gingerols. Ginger is used in abundance in Indian cuisine. Once peeled it can be grated or chopped into marinades, curries and sauces. Ginger has an affinity with all kinds of squashes. Ginger can be consumed with turmeric to make golden milk. In Indian cuisine ginger is sautéed with garlic to make a ginger – garlic paste. This is the foundation of many dishes. Ginger has a lighter skin when it is young. As it matures the skin becomes darker.
Ginger can be stored in the refrigerator for 2 weeks.