Ingredient Name:  Fresh Ginger
 
Traditional Chinese Name: 薑 (jiāng)
 
What is this?
  • The ginger root is the underground stem of the ginger plant
  • It is often used in cooking in Chinese cuisine or used in teas or used in Candies and flavouring
  • Fresh ginger should be peeled before cooking
  • Ginger is commonly used as a confinement (postpartem) remedy in Chinese tradition
  • It is defined as a “heaty” food
  • For storage, it is best to store ginger wrapped in a towel and in the fridge.  They can be kept for up to three weeks in the fridge and three months in the freezer

How do I prepare it?

  • Simply peel the skin of the ginger root and use as required
  • You can slice ginger for enhanced flavouring

Where can I buy this?

  • In any supermarket, fresh ginger is sold in bulk
  • You can also purchase ginger powder

What is the cost?

  • Fresh ginger root costs around $ CAD / pound at supermarkets

Any benefits?

  • By ingesting garlic, it stimulates the saliva glands, which makes swallowing easier
  • It is also found to be effective in treating nausea
  • Many cultures use ginger ina  variety of ways to help with flu prevention or fighting the common cold
  • For the Chinese, ginger is the primary ingredient used in confinement (postpartem) remedy

Any precautions?

  • Too much ginger can cause heartburn, bloating, gas and nausea, therefore for individuals who have sensitive stomachs, be weary of your consumption
  • Ginger is known to be a “heaty” food, if a person is too “heaty”, avoid consumption of heat foods to rebalance your body

I am not a big fan of ginger, although some people are.  Ginger however, is necessary in some Chinese sweet soups, so you can use the amount you feel comfortable as it causes the soup to become a bit spicy.