Ginger occupies a special place in many kitchens because of its specific aroma and sharp, pungent spicy taste that sets it apart from other spices, but also because of its medicinal properties. For thousands of years it was used as a spice and medicine as it used today for its powerful effect.
Ginger (botanical name: Zingiber officinale) is an annual root plant that originates from southern Asia and is cultivated for more than 3,000 years. The largest producer of this exotic spice with white-yellowish color is India.
The ginger root contains only 80 calories per 100 grams of product, which mostly consists of 18 grams of carbohydrates, 2 grams of protein and 1 gram of fat.
In its most nutrient composition ginger contains vitamin C, potassium, iron, calcium and magnesium.
Storing the ginger
Here ginger is spread in two forms – as fresh root, or powder. If you are able to choose, go for the fresh ginger.
The only negative side of the fresh ginger is that it tends to dry quickly. If you want to save a greater amount, after you wash it and peel it, wrap it in plastic wrap and freeze it. Not only will it keep its nutrients, but also the cutting and grating of the frozen ginger is much easier than the fresh one.
Ginger powder should be kept in closed glass jar, in a dry, dark and cool place.
For this type of ginger, the shelf life can be extended to one year if stored in the refrigerator.