Flavor of the moment: ginger

26 September 2024

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The origin of ginger

Ginger is native to Southeast Asia. Grown in regions with warm, humid climates, this root is an essential component of traditional Chinese and Indian medicine, renowned for centuries for its curative virtues. Its use in Asian cuisine is widespread, not only for its distinctive taste, but also for its many health benefits.

It spread around the world thanks to the sea and land trade routes that linked Asia to Europe, Africa and the Middle East. Today, the root is cultivated in countries such as India, China, Indonesia, Nepal, Nigeria and Thailand.

Ginger requires specific climatic conditions for its growth, preferring temperatures between 20 and 30 degrees Celsius and well-drained soils rich in organic matter. Ginger rhizomes¹ are generally harvested by hand, around 8-10 months after planting.

¹Ginger rhizome: the underground stem of the ginger plant, known for its atypical, irregular shape

What are the benefits of ginger?

This spice isn't just a spice to brighten up dishes, it's also known as the spice of a thousand benefits:

Digestion: It is commonly used to relieve nausea, bloating and other digestive disorders.

Antimicrobial properties: It has antimicrobial properties that can help fight infections.

Cardiovascular health: Ginger can help lower blood pressure and improve circulation.

Anti-inflammatory: Ginger's active ingredients, such as gingerols, have anti-inflammatory properties that can help reduce inflammation and pain.

Antioxidants: Rich in antioxidants, ginger helps protect cells against oxidative damage. It therefore helps reduce the risk of chronic diseases such as cardiovascular disease, certain types of cancer and neurodegenerative diseases.