ginger= 1 table spoon
Ginger is a source of vitamin C, manganese, and magnesium; it is also rich in bioactive compounds including gingerol and shogaol, which possess anti-inflammatory and antioxidant properties.
About
Ginger is the rhizome (underground stem) of Zingiber officinale, a perennial herbaceous plant native to Southeast Asia. The rhizome is knobby, beige to tan in color, with thin papery skin that reveals pale yellow flesh with a fibrous structure. Fresh ginger has a warm, peppery, slightly sweet flavor with pronounced spiciness (due to compounds like gingerol and shogaol), while dried ginger intensifies these notes with added complexity. Common varieties include young ginger, which is more tender and mild, and mature ginger, which is more fibrous and pungent. The plant thrives in warm, humid tropical and subtropical climates.
Culinary Uses
Ginger is fundamental across Asian cuisines—particularly Chinese, Indian, Japanese, and Thai—where it appears fresh, dried, or pickled. In fresh form, it is minced or julienned for stir-fries, curries, soups, and marinades; as a powder, it flavors baked goods, beverages, and spice blends. Ginger is essential in beverages including ginger tea, ginger ale, and cocktails, and complements both savory dishes (fish, poultry, vegetables) and sweet preparations (cookies, cakes, candies). Pickled ginger (gari) is a traditional palate cleanser in Japanese cuisine, while candied ginger serves as a confection and digestif.