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It is a food that has always been associated with home remedies and benefits for both body and mind. It may have gone through decades of less interest in gastronomy, but today ginger is a very fashionable food that is increasingly being introduced in new recipes and dishes. Ginger is a root that has historically been linked to both gastronomy and medicine thanks to its unique properties. Although its appearance is not the prettiest in the world, it is on the inside where its true value lies. Its citrus, fresh and spicy flavor are the main qualities of ginger. This plant can be consumed in different ways: raw, grated, powdered, as juice or as an added ingredient in other dishes or recipes. It is cultivated in many parts of the world: China, India, Peru, Jamaica and Australia are some of the main producers and exporters. By introducing ginger in our diet we are helping to improve the intestinal system, promoting digestion and enhancing the stomach to absorb nutrients from the food we eat. It is also highly recommended to chew it raw to combat the symptoms of dizziness or nausea. On the other hand, the consumption of this food favors the reduction of inflammations or bad breath. Its calorific properties help in sweating, so it is very useful in situations of colds and flu. It is antioxidant and contains high doses of magnesium, phosphorus and calcium.
