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Ginger, Turmeric & Galangal
Ginger, turmeric, galangal, and even their close relative cardamom, are part of the spice plant family. A common attribute of these tropical plants is that they grow thick rhizomes that are rich in essential oils and flavours. Underground, they are spicy, flavourful and medicinal, while their above-ground parts are becoming increasingly popular as decorative plants due to their striking blossoms.
GINGER? WHAT’S THAT?
The spicy tuber is probably the most well-known representative of the Zingiberaceae family, which incidentally includes over 1,300 types. This perennial plant produces bulbous rhizomes and prefers a tropical forest climate and mainly grows in China, India, and Brazil. Ginger has been mentioned as a medicinal plant as early as in the oldest Chinese writings and Indian Sanskrit. To date, it has been verified to contain 160 ingredients, among them essential oils, phenolic spicy substances, pigments, and bitter substances. Ginger’s fresh, spicy aroma is due to its ginger oils (spicy substances), although the pungency can vary quite a bit depending on the type and origin. In fact, ginger has a strong effect on the digestive tract. Its ingredients ensure that the intestinal muscles function on a regular basis, since they have a relaxing effect on them. Furthermore, ginger stimulates gastric juice production and is effective against nausea, motion sickness, and morning sickness. Chewing on a ginger root was, and still is, a proven remedy for sea sickness. Ginger also has a positive effect on the immune system. It is likewise purported to have pain-relieving and anti-inflammatory properties.
Ginger can be used both fresh and as a dry powder. Apart from Japanese sushi or Indonesian and Thai meat dishes, it already has a long-standing tradition in European cuisine as well. For instance, ginger ale and gingerbread are very popular in England. Even candied ginger, ginger preserves, tea preparations and cocktails with ginger can currently be found on many European/domestic food and drink menus.
SPICY, YELLOW & CURATIVE
Turmeric is also known as Curcuma. Its yellow-orange colour can be found everywhere in its land of origin, India: In Buddhist monks’ robes, the seams of wedding sarees, the shiny luck-bringing dots on the foreheads of newborns, and in curry spice mixtures where they exude their scents. Turmeric is a significantly cheaper food dye than saffron and nowadays, under the name E100, it is often found in mustard, cheese, butter, or margarine; it also dyes rice dishes yellow, such as the Spanish paella. Turmeric has been recognized as a healing plant in Ayurvedic medicine for over 3,000 years. Its traditional use as a healing plant is mainly based on its strong anti-oxidant effect. Turmeric has also proven itself for gall bladder and liver ailments and in stimulating gastric juice production. bewährt.
The ginger cognate grows in a reed-like manner and forms thick, bulbous rhizomes that are mostly sold as a yellow powder. To that end, up to three kilogrammes of heavy tuber are cleaned, dried, and ground after harvest. Turmeric has a mild, spicy, earthy, and slightly bitter taste. It should be stored air-tight, away from light, and for short time periods, since the flavourings evaporate relatively quickly.
WRONGFULLY A WALLFLOWER
In Europe, Hildegard of Bingen was already aware of galangal. The Abbess recommended it for stomach and bowel ailments. In many cases, however, it carved out its existence in Europe as a wallflower. Galangal is an important component in bitters. It is anti-bacterial, aids digestion, and stimulates bile secretion. We also use it as a lebkuchen spice. Studies are currently being conducted on galangal as a medicine against cancer. Certain ingredients in galangal are purported to deactivate the cancer gene and stop the growth of cancer cells, making it a true wonder tuber!
Galangal is also known as Thai ginger since its colour and shape are very similar to the somewhat spicier ginger tuber. However, rootstocks of the galangal are mainly used for seasoning. In Thai cuisine, galangal is used fresh or as a powder and is a fixed component of curry pastes and mixes.
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