Hello all, I’m in the mood to give you some fun factoids about ginger today. Here’s to hoping you’re in the mood to hear about them 😉 :
- Ginger is really a root.
- Ginger’s flesh can be white, yellow or red in color, depending upon the variety.
- Historically speaking, ginger has been known to help alleviate gastrointestinal distress such as reflux, bloating, motion sickness, etc. In ancient times, the people of Greece used to eat ginger wrapped in bread to help ease digestive problems. With time, this led to ginger being added directly to bread’s dough, creating a cozy holiday favourite : gingerbread.
- Ginger ale was born from a ginger-based beer concocted by the English in Colonial America which was consumed as a remedy for diarrhea, nausea and vomiting. If your grandma is anything like mine, she used to think flat ginger ale was the remedy to anything and everything. 🙂
- Ginger is anti-inflammatory (therefore good for athletes or even the occasional gym bum as a preventative measure, as well as for people suffering from arthritis or rheumatoid arthritis). The anti-inflammatory benefits in ginger are attributed to compounds called 6-gingerols (who would of thunk it?). In fact, in two clinical studies carried out on patients with arthritis who both did and didn`t respond to pharmacological interventions reported improvements in joint pain after ginger consumption.
- Have you ever wondered where ginger comes from? Ginger is grown in different areas such as West Africa, India, China and some American states such as Florida and Hawaii. It is said that the highest quality ginger comes from Jamaica, where it is produced in bountiful amounts.
- 800 years AD, ginger was first introduced in Europe and soon became the 2nd most popularly utilized spice, after pepper.
Now that you are a ginger genius, I’m sure you’re dying to make something with its pungent, sweet yet spicy deliciousness. Here goes nada :
Fragrant and Exotic Ginger Carrot Soup
Soothe yourself with this vunderbar comforting soup.
- 4 cups sliced carrots (about 6-8 carrots)
- 1 medium potato, peeled and cubed
- ½ yellow onion
- 1-inch knob of fresh ginger
- 3 cups vegetable broth
- Fresh-squeezed juice from 1 Valencia orange (or 2 regular oranges)
- 3 tbsp. extra-virgin olive oil
- 1 tsp. honey
- Dash of nutmeg
- Cracked pepper, to taste
- Orange zest
- Optional: 1-inch knob turmeric for extra spiciness
Garnish: fresh or dried thyme, fresh coriander, fresh dill,
- Bring all vegetables and spices to a boil in broth.
- Simmer for 20 minutes or until vegetables are tender. Blend with a hand blender.
- Let cool for 5 minutes.
- Serve and enjoy this anti-inflammatory delight.