Loading...
Menu

Essential Spices & Herbs: Ginger: The Anti-Nausea, Pro-Digestive and Anti-Cancer

Essential Spices & Herbs: Ginger

Benefits & uses of Ginger, recipes with Ginger

Joseph Veebe

Shakespir Edition

Copyright © 2017 by Joseph Veebe. All Rights Reserved.

No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, or by any information storage and retrieval system without the prior written permission of the publisher, except in the case of very brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Other Books in This Series:

 

Table of Contents

Table of Contents 3

Chapter 1. Introduction and history 6

Introduction 6

History 7

Ginger – the tonic root 9

Chapter 2. Nutritional Information 10

11

Chapter 3. Benefits of ginger 12

Indigestion 12

Nausea and Morning sickness 14

Pain 14

Anti-inflammatory 14

Anti-cancer properties 15

Immune system & Infections 15

Diabetes and heart health 15

Cholesterol 16

Neuroprotective 16

Chapter 4. Recipes With Ginger 17

Drinks 17

Basic ginger tea 18

Black tea with ginger and cardamom 19

Masala chai (spiced tea) 20

Ginger and lemon tea 21

Ginger ale 22

Tropical smoothie 23

Green smoothie 24

Golden yellow smoothie 25

Yogurt with turmeric, ginger and garlic or yogurt curry 25

Ginger, garlic and turmeric paste 27

Entrees and other dishes 28

Bell pepper and chicken stir fry 28

Coconut curry chicken 30

Beef/Chicken pepper fry 33

Grilled Chicken 34

Chapter 5. Tips For Buying and Using Ginger 37

Cooking 37

Buying 37

Ginger powder 37

Ginger paste 38

Dosage – How much ginger is appropriate? 38

Ginger – some quick home remedies 38

Chapter 6. Summary 39

Chapter 7. Sources and References 43

Disclaimer 44

Chapter 1. Introduction and history

Introduction

I want to thank you for downloading the book, “Essential Spices & Herbs: Ginger.” This is the second book in the “Essential Spices and Herbs” series. This book lists health benefits on ginger, a spice known to man for thousands of years. Recent studies have shown that ginger has many properties including anti-cancer, anti-oxidant and anti-inflammatory properties. The book also details how to incorporate ginger in your daily diet. Several easy to use recipes are described that I hope the reader finds useful.

There are a number of spices and herbs used by ancient civilizations with proven and time tested health benefits. Modern medicine has been increasingly studying many of these herbs and spices. However, there is much more organized studies are needed to get approval from the regulatory agencies for these herbs and spices to be accepted as part of mainstream prevention or treatment options for a number of medical conditions.

In this day and age of ‘super foods,’ organic foods, healthy cooking and eating, one of the often neglected areas is use of spices and herbs in cooking and diet plans.

We all want to eat healthy and tasty food. But we are all too busy to make fresh food at home. So we settle for fast foods or packaged foods instead of healthy, fresh foods. The recipes listed in this book are quick and easy. The average time to make the recipes is about 20 minutes.

Many of us have heard that spices and herbs are good for health but we hardly incorporate these in the western cuisine. Even though, there is more awareness lately on health benefits of herbs/spices as part of natural alternative to medicines, only a very few that regularly incorporate spices and herbs in their diet. Some people hit nutritional stores to get natural supplements. While supplements are in general good, getting the same through natural foods is definitely preferable.

In this series of short e-books, we will try to explain and break down, in simple terms, some of the ancient spices and their proven, time tested properties. These books will also include some sample recipes using the spice that is being covered in the book. The recipes in the book are put together so that they can be easily prepared using ingredients that are commonly available. There are several optional ingredients that you can try out to make the dish according to your taste and creativity. The book will also cover uses beyond dietary and cooking using these spices.

History

Humans have used spices since the beginning of time. One can find references to various spices in ancient scripts such as the Old Testament, Bhagavad-Gita and other writings. Ancient Egyptians, Chinese, Indians, Arabs, Greece and Rome have all used spices for various purposes, from cooking to food preservation and as medicine. There were many things that attracted humans to the use of spices – their aroma, the distinct taste and its ability to flavor food, their color, and last but not least their medicinal properties. Spices also helped early humans to preserve food and other things. Archeologists discovered use of spices in ancient Egyptian tombs and in other excavations. There are records of many civilizations around world using herbs and spices for common ailments such as wound healing, fever, and microbial infections.

 

Ginger – the tonic root

Ginger (Zingiber officinale) is a flowering plant whose root is widely used as a spice and traditional medicine over thousands of years in Asia. Ginger is belongs to the same family as turmeric and cardamom.

Ginger is widely used in Asian cooking, especially China and India. While turmeric, which belong to the same family as ginger is mostly used in the powder form, ginger is used as a fresh ingredient in most cooking. This book will focus on ginger and its benefits as part of food and cooking.

Ginger is one of the key ingredients in Asian cuisine for years. Ginger is a necessary ingredient in almost all of meat recipes in Indian cooking. Ginger, when dried and ground results in a white powder that is used in baking (gingerbread, cookies, crackers, cakes etc.) and also making beverages (ginger ale, ginger beer, etc.). Ginger, either powdered or fresh, can be used in teas and is an essential component of ‘masala chai’.

The main bioactive active ingredient in ginger is called gingerol and it has very powerful medicinal properties. Ginger is used in several alternative/traditional medicines in the East.

Chapter 2. Nutritional Information

Ginger, unlike turmeric is not a significant source of vitamins and minerals. More than 75% of raw ginger is water. Ginger does contain small amounts of minerals and vitamins as in the table below. Most important component of ginger is gingerol which provides its anti-oxidant and anti-inflammatory characteristics.

table<>. <>. |<>.
p<>{color:#000;}. Nutrient data for Ginger root, raw (source USDA)

 

|<>. p<>{color:#000;}.   |

h1<>{color:#000;}.

h1<>{color:#000;}.

Chapter 3. Benefits of ginger

Ginger has several health benefits. The ginger root, when consumed regularly helps improve digestive system, when. Ginger is known is to reduce the feeling of nausea, and also improve your body’s immune system to help fight common ailments such as flu, common cold, fever etc

Ginger is available in many different forms – fresh ginger, dried ginger, ginger paste, ginger powder and ginger supplements. Fresh ginger and ginger paste is used mostly cooking. Dried ginger and ginger powder usually used in baking.

Indigestion

Ginger has been used in traditional medicine as a digestive aid for thousands of years. In the East, ginger is an essential ingredient in meat cooking not only to add flavor to the food but also help in digestion as well. Chewing on fresh ginger or drinking ginger juice/drink can help cure minor tummy aches (due to indigestion) and help with bloating and constipation.

Ginger relieves and relaxes gastrointestinal muscles that help reduce stomach irritation. It also helps in bile production and movement of food through the gastrointestinal tract and thereby helping proper metabolism and food absorption in the body.

 

Nausea and Morning sickness

Ginger has been used as a home remedy for different forms of nausea from morning sickness and motion sickness to even nausea due to chemotherapy.

Ginger has been used for motion sickness (sea sickness primarily) for centuries. Recent studies have shown that ginger is effective in preventing morning sickness, pregnancy-related nausea.

Pain

Ginger is considered to help with pain – especially exercise induced muscle pain. Drinking some ginger juice/drink after exercise regularly may be useful to relieve muscle pain. In addition, ginger has been studied for its effectiveness for menstrual pain and cramps and has been found as effective as some of the pain medications.

Anti-inflammatory

Ginger has been used for centuries as an anti-inflammatory herb. Recent studies have shown that steady intake of ginger for a period of more than a month helped reduce inflammation in colon. By reducing inflammation, the risk of colon cancer is also reduced. Another study has shown promise in reducing inflammation associated with osteoarthritis.

 

Anti-cancer properties

There have been studies conducted on the effects of ginger in colorectal cancer patients that has shown effectiveness of ginger in arresting the growth of cancer cells. This may not be surprising given how good ginger for the gastrointestinal system. Ginger is believed to be also effective in other forms of cancer such as pancreatic cancer, ovarian cancer and breast cancer. Further studies are required to confirm these.

Immune system & Infections

As ginger has anti-oxidant, anti-inflammatory and anti-microbial properties, its use helps in improved immune system. Studies have shown that ginger extract can prevent growth or even kill some of the bacteria and viruses. Studies have been conducted on the effects of gingerol against bacteria that causes gingivitis and periodontitis that have shown ginger to be effective against these. Another study has shown that fresh ginger is effective against respiratory infections. Studies have shown that ginger is also effective against fungal infections.

Diabetes and heart health

Ginger is believed to have several properties that help in maintaining a healthy heart including blood thinning, stimulating circulation, reducing cholesterol levels, and preventing heart attacks and strokes.

A study conducted on gingerol effect on blood sugar found that there were significant benefits of using ginger powder in lowering blood sugar levels in diabetic patients.

Cholesterol

Studies have shown that daily intake of ginger help reduce LDL cholesterol (bad cholesterol). The studies were conducted in humans as well as animals. As a result daily use of ginger may help maintain not only a healthy gut but healthy heart as well.

Neuroprotective

Inflammation and oxidative damage to brain cells are considered the key contributing factors to accelerated aging process. By consuming anti-oxidant and anti-inflammatory foods, one can reduce the effect of aging on the brain.

Ginger has anti-oxidant and anti-inflammatory properties that can help with slowing down age related decline in brain function such Alzheimer’s diseases.

Chapter 4. Recipes With Ginger

There are several ways to incorporate ginger into your everyday diet. Some basic ideas are:

*
p<>{color:#000;}. Add a small piece of ginger root in the blender while making smoothies

*
p<>{color:#000;}. Add ginger powder in while baking

*
p<>{color:#000;}. Add ginger paste ( or ginger-garlic paste) to make marinade for grilling meat or fish

*
p<>{color:#000;}. Add a piece of fresh ginger while making tea.

Drinks

Ginger may be used to make drinks such as ‘masala chai’ and smoothies. There are several ways to make ginger tea or masala tea. While Ginger is the main ingredient, adding or mixing and matching other spices and herbs may help create the unique ginger tea or smoothie to your liking.

 

Basic ginger tea

Ingredients:

*
p<>{color:#000;}. ½-2 inch fresh ginger grated

*
p<>{color:#000;}. 1 tsp honey (or as much to sweeten the tea to your taste)

*
p<>{color:#000;}. 1 tsp fresh lemon juice

*
p<>{color:#000;}. 1-2 cups of water

Method

#
p<>{color:#000;}. Add grated ginger to water and boil it for a couple of minutes.

#
p<>{color:#000;}. Let it cool for a couple of minutes.

#
p<>{color:#000;}. Filter ginger slices; add honey and lemon juice; stir and enjoy lukewarm.

 

Black tea with ginger and cardamom

Ingredients:

 

*
p<>{color:#000;}. ½-1inch fresh ginger peeled and sliced/crushed

*
p<>{color:#000;}. 1 tsp honey (or as much to sweeten the tea to your taste)

*
p<>{color:#000;}. 1-2 cups of water

*
p<>{color:#000;}. 1 black tea bag

*
p<>{color:#000;}. 2 cardamom pods

*
p<>{color:#000;}. ½ teaspoon lemon juice (optional)

Method

#
p<>{color:#000;}. Add the ginger slices and optional cardamom to 1-2 cups of water and boil.

#
p<>{color:#000;}. Add the black tea bag.

#
p<>{color:#000;}. Let it cool for a couple of minutes.

#
p<>{color:#000;}. Remove tea bag, filter ginger slices; add honey and enjoy lukewarm.

You can also try the same by adding optional ½ teaspoon lemon juice.

 

Masala chai (spiced tea)

There are several ways to make masala chai. When I make, I usually use ginger and cardamom only. The other ingredients to add based on one’s taste are cinnamon, cloves, and pepper and fennel seeds.

Basic Ingredients

 

*
p<>{color:#000;}. ½ inch – 1 inch fresh peeled ginger grated or crushed

*
p<>{color:#000;}. 4-6 cardamoms crushed

*
p<>{color:#000;}. 1 inch long cinnamon stick or ¼ tsp cinnamon powder

*
p<>{color:#000;}. 2-4 tsp brown sugar (optional)

*
p<>{color:#000;}. ½ cup 2% milk

*
p<>{color:#000;}. 3 cups of water

*
p<>{color:#000;}. 2-4 tsp black tea or 2-3 tea bags

 

Optional Ingredients

*
p<>{color:#000;}. 2-4 cloves

*
p<>{color:#000;}. ¼ tsp pepper powder or about 4 peppercorns

*
p<>{color:#000;}. ¼ teaspoon fennel seeds

Method

#
p<>{color:#000;}. Grind or crush cardamom, cinnamon, and optional cloves, fennel seeds and pepper in spice grinder or mortar.

#
p<>{color:#000;}. In a pan, add the ground mix and ginger and pour 3 cups of water. Mix it well and bring it to a boil.

#
p<>{color:#000;}. Reduce heat and let it simmer for a minute or two.

#
p<>{color:#000;}. Now add the tea, mix, and let it boil for one minute on low heat.

#
p<>{color:#000;}. Add milk and sugar and mix well. Strain out all the ingredients and enjoy.

If you have not tried masala chai before, I suggest you start with ginger and cardamom and then introduce others items as you like and settle on the ingredient you like best.

h3<>{color:#000;}.

Ginger and lemon tea

Ingredients

 

*
p<>{color:#000;}. ½ inch – 1 inch fresh ginger grated or crushed

*
p<>{color:#000;}. ½ tsp lemon juice

*
p<>{color:#000;}. 1 tsp honey

Method

#
p<>{color:#000;}. Boil 2 cups of water in a sauce pan.

#
p<>{color:#000;}. Add ginger and let it boil for 2-3 minutes.

#
p<>{color:#000;}. Remove from heat and add lemon. Add honey and enjoy lukewarm

Note: This drink is good for nausea. Drink as often as needed. Optionally one can put a black tea bag and make it ginger and lemon black tea. Try various combinations cardamom, cinnamon and lemon along with ginger with black and settle on the one you like.

Ginger ale

Ingredients

*
p<>{color:#000;}. 1 cup ginger peeled and sliced or crushed

*
p<>{color:#000;}. 2-3 cups of water

*
p<>{color:#000;}. ½ -1 cup brown sugar

*
p<>{color:#000;}. 1 spoon freshly squeezed lemon juice

Method

#
p<>{color:#000;}. Add ginger to boiling water and simmer it for 10-15 minutes. Stir well.

#
p<>{color:#000;}. Add sugar and let it fully dissolve.

#
p<>{color:#000;}. Put off the heat and let it sit until warm.

#
p<>{color:#000;}. Strain the ginger pieces. Add lemon juice and stir. Pour the contents into a glass jar and refrigerate it.

The mixture may be used as is (one spoon at a time) for nausea and indigestion or heart burn. You can also add 4-5 teaspoons of this mixture into a glass of club soda and drink.

 

Tropical smoothie

Ingredients

 

*
p<>{color:#000;}. ½ inch – 1 inch fresh ginger peeled and sliced

*
p<>{color:#000;}. 1 tsp honey (optional to taste)

*
p<>{color:#000;}. 1 banana

*
p<>{color:#000;}. 1 cup pineapple, mango or papaya

*
p<>{color:#000;}. 1 cup of milk or ½ cup plain yogurt.

*
p<>{color:#000;}. ½ cup ice

*
p<>{color:#000;}. ½ inch fresh turmeric (optional)

Method

Process all the ingredients in a blender until smooth.

 

Green smoothie

Basic Ingredients

 

*
p<>{color:#000;}. 1 inch fresh ginger peeled and sliced

*
p<>{color:#000;}. 1 tsp honey (optional to taste)

*
p<>{color:#000;}. 1 cup of kale

*
p<>{color:#000;}. 1 cup spinach

*
p<>{color:#000;}. 1-2 kiwi peeled

*
p<>{color:#000;}. ½ cup blue berries

*
p<>{color:#000;}. 1-2 cup filtered water (coconut water may be used as well)

*
p<>{color:#000;}. ½ cup ice

Optional Ingredients

*
p<>{color:#000;}. ½ cup sliced cucumber, or Italian squash

*
p<>{color:#000;}. ¼ avocado

*
p<>{color:#000;}. 3-4 mint leaves

*
p<>{color:#000;}. ½ inch fresh peeled turmeric root (optional)

Method

Process all the ingredients in a blender until smooth. Blueberry may be substituted by blackberry depending on your liking. Servers 4-5. By mixing and matching “the green” ingredients, you may try a couple of different green smoothies.

 

Golden yellow smoothie

Ingredients

*
p<>{color:#000;}. 1 inch fresh ginger grated or thinly sliced (optional)

*
p<>{color:#000;}. 1 tsp honey (optional to taste)

*
p<>{color:#000;}. 1 carrot washed and cut into pieces

*
p<>{color:#000;}. 1 mango peeled and sliced

*
p<>{color:#000;}. 1 cup Orange or Mango Juice

*
p<>{color:#000;}. ½ cup ice

Method

Process all the ingredients in a blender until smooth.

Yogurt with turmeric, ginger and garlic or yogurt curry

This is a popular curry in Indian cooking and has several different variations. The simplest version of the recipe is below.

Basic Ingredients

*
p<>{color:#000;}. 1 spoon turmeric powder

*
p<>{color:#000;}. ½ inch – 1 inch fresh ginger grated or thinly sliced

*
p<>{color:#000;}. 2-3 cloves of garlic chopped

*
p<>{color:#000;}. 1 pinch of black pepper powder

*
p<>{color:#000;}. 2 cups of yogurt whisked

*
p<>{color:#000;}. 1 medium onion finely chopped

*
p<>{color:#000;}. 2 tsp coconut (or vegetable ) oil

*
p<>{color:#000;}. Salt to taste

 

Optional Ingredients

*
p<>{color:#000;}. ¼ cup cilantro chopped (optional)

*
p<>{color:#000;}. ¼ cup curry leaves, may be used in place of cilantro)

*
p<>{color:#000;}. 1 tsp mustard seeds

*
p<>{color:#000;}. 1 tsp cumin seeds

*
p<>{color:#000;}. 2 crushed red chilies

Method:

#
p<>{color:#000;}. Heat oil in a medium non-stick pan, add optional mustard seeds, cumin and red chilies and let it crackle

#
p<>{color:#000;}. Add onions, ginger, garlic and optional curry leaves or cilantro.

#
p<>{color:#000;}. Stir until golden and add turmeric and black pepper, stir for one minute and then add the yogurt and mix well. Switch off the heat and enjoy it with rice.

h3<>{color:#000;}.

 

Ginger, garlic and turmeric paste

Ginger and garlic paste is used often as part of marinade in South Asian cooking. Almost all meat recipes use ginger and garlic as ingredients.

The steps below are for making a paste that contains not only ginger and garlic but turmeric as well. This is powerful combination of ingredients that will not only make your meat tasty but also provide excellent health benefits as well.

Ingredients

*
p<>{color:#000;}. 1 cup ginger washed, peeled and cut into small pieces

*
p<>{color:#000;}. 1 cup garlic – peeled

*
p<>{color:#000;}. ¼ cup turmeric root washed, peeled and cut

*
p<>{color:#000;}. ½ -1 tsp salt

*
p<>{color:#000;}. 1 tsp vegetable oil

 

Method:

Make sure the ginger and turmeric is dried enough to remove any water from washing. Add all ingredients into a mixer and grind until a smooth paste. Store the contents in a glass jar and use within 3-4 days or a week. The paste may be used as part of any marinade for meat before grilling or baking in oven or even cooking in a pan.

 

Entrees and other dishes

Bell pepper and chicken stir fry

Ingredients

*
p<>{color:#000;}. 1 bell pepper washed and cut into thin slices (use the different color peppers as you desire)

*
p<>{color:#000;}. 2 tsp coconut oil (olive oil or vegetable oil can be used as well)

*
p<>{color:#000;}. 1 lb boneless chicken breast cut into 1 inch pieces

*
p<>{color:#000;}. 1 tsp turmeric powder

*
p<>{color:#000;}. 1 tsp black pepper powder

*
p<>{color:#000;}. 1 tsp coriander powder

*
p<>{color:#000;}. 1 medium onion sliced

*
p<>{color:#000;}. ½ inch piece of ginger thinly sliced

*
p<>{color:#000;}. Salt to taste

*
p<>{color:#000;}. 1 medium tomato chopped

*
p<>{color:#000;}. 3 cloves of garlic chopped

*
p<>{color:#000;}. 1 Jalapeño pepper sliced into thin pieces (optional)

*
p<>{color:#000;}.

*
p<>{color:#000;}. ¼ cup cilantro chopped (optional)

Method

#
p<>{color:#000;}. Sprinkle ½ spoons of turmeric powder, pepper powder and salt on the washed and cut chicken, mix well and set aside for 10 minutes.

#
p<>{color:#000;}. In a pan, heat oil, add onions, crushed garlic, ginger and optional Jalapeno. Sauté till onions become translucent.

#
p<>{color:#000;}. Add rest of turmeric powder, coriander powder and pepper powder and mix well.

#
p<>{color:#000;}. Add tomato and mix.

#
p<>{color:#000;}. Now add the bell pepper and chicken and mix well.

#
p<>{color:#000;}. Cover and cook for 10 minutes on medium heat or until chicken and peppers are cooked. Stir occasionally.

#
p<>{color:#000;}. Switch off the heat, add optional cilantro, add more salt if required depending on your taste.

Serve with rice or bread

 

Coconut curry chicken

Basic Ingredients

*
p<>{color:#000;}. 2 pound chicken breast cut into small (1 inch) pieces

*
p<>{color:#000;}. 2-4 spoons of curry powder depending on your tolerance on spice

*
p<>{color:#000;}. 1 tsp turmeric

*
p<>{color:#000;}. 1` medium onion chopped

*
p<>{color:#000;}. 2-3 tsp oil

*
p<>{color:#000;}. ½ tsp pepper powder

*
p<>{color:#000;}. 2 medium potatoes – peeled and cut into 1 inch cubes

*
p<>{color:#000;}. 3-4 cloves of garlic crushed

*
p<>{color:#000;}. ½ inch cube of ginger peeled and chopped

*
p<>{color:#000;}. 1 can (14 oz) of coconut milk

*
p<>{color:#000;}. ¼ cup mint leaves or cilantro

*
p<>{color:#000;}. Salt to taste

*
p<>{color:#000;}. ½ -1 can of chicken broth (depending on the amount gravy desired)

Optional Ingredients

*
p<>{color:#000;}. 1 cup carrot sliced

*
p<>{color:#000;}. 2 medium chopped tomatoes

Method

#
p<>{color:#000;}. Sprinkle 1 tsp curry powder, ½ turmeric and ¼ tsp salt on cut chicken and mix well and keep it aside for 10 minutes

#
p<>{color:#000;}. In a separate pan, heat oil, sauté onions, garlic and ginger until onions become translucent

#
p<>{color:#000;}. Add remaining curry powder, turmeric and pepper powder, mix for 1-2 minutes,

#
p<>{color:#000;}. Add chicken and potato and optional tomato and carrot and mix well 1-2 minutes until the chicken and potato are coated with the gravy

#
p<>{color:#000;}. Add chicken broth and bring it to a boil. Stir well.

#
p<>{color:#000;}. Reduce heat to low medium, cover the pan and cook for 10-12 minutes or until chicken, potato and carrots are well mixed and chicken loses its pink color and potatoes and carrots are about half cooked.

#
p<>{color:#000;}. Add coconut milk and cover and simmer on low heat for another 20 minutes or until chicken, potato and carrots are cooked well and soft.

#
p<>{color:#000;}. Add mint leaves/cilantro and stir. Add salt to taste.

Switch of the heat and keep it covered for a 1-2 minutes before serving.

Serve with rice or bread.

 

Beef/Chicken pepper fry

Ingredients

 

*
p<>{color:#000;}. 2 lb boneless chicken breast/beef cut into 1 inch cubes/stripes

*
p<>{color:#000;}. 2 tsp coconut oil (olive oil or vegetable oil can be used as well)

*
p<>{color:#000;}. 1/2 tsp turmeric powder

*
p<>{color:#000;}. 1-2 tsp black pepper powder

*
p<>{color:#000;}. 2 tsp coriander powder

*
p<>{color:#000;}. 2 large onion sliced

*
p<>{color:#000;}. 2 inch piece of ginger thinly sliced

*
p<>{color:#000;}. Salt to taste

*
p<>{color:#000;}. 2-3 medium tomato sliced

*
p<>{color:#000;}. 4-6 cloves of garlic crushed

*
p<>{color:#000;}. Cilantro – 1 cup (optional)

Method

#
p<>{color:#000;}. Heat oil in a medium non-stick pan; add onions, garlic and ginger. Stir until golden

#
p<>{color:#000;}. Add coriander powder, pepper powder and turmeric, stir for 2-3 minute

#
p<>{color:#000;}. Add tomato and mix well.

#
p<>{color:#000;}. Add chicken and mix so that chicken is coated well with spices and onion.

#
p<>{color:#000;}. Cover and simmer for 20-25 minutes or until the chicken is cooked stirring occasionally so the chicken or the gravy does not stick to the pan.

#
p<>{color:#000;}. Garnish with cilantro. Serve with rice or naan (Indian bread).

Grilled Chicken

Tandoori chicken is an Indian dish which is marinated in yogurt and spices and cooked in clay oven. It invariably uses a ginger-garlic paste as part of marinade. Below is a variation of tandoori chicken but made on a grill.

Ingredients

*
p<>{color:#000;}. 2-3 lb skinless chicken drumsticks or thighs / alternatively boneless chicken breast cut into pieces.

*
p<>{color:#000;}. 2-3 tsp ginger-garlic paste (see earlier instructions to make it or use store bought)

*
p<>{color:#000;}. 1 cup low fat yogurt

*
p<>{color:#000;}. 1 tsp chili powder

*
p<>{color:#000;}. ¼ tsp turmeric powder

*
p<>{color:#000;}. 3 teaspoon tandoori masala (see note below)

*
p<>{color:#000;}. 1 lemon juiced

*
p<>{color:#000;}. 1 cup cilantro ( to garnish)

*
p<>{color:#000;}. 2 lemons sliced (to garnish)

*
p<>{color:#000;}. 1 medium onion sliced into long pieces (optional)

*
p<>{color:#000;}. 1 teaspoon salt (or to taste)

*
p<>{color:#000;}. 1 teaspoon oil

Method

First step is to prepare the marinade.

Marinade method 1: Mix all the items for marinade (Yogurt, chili, turmeric, tandoori masala, lemon juice and ginger garlic paste, salt) into a smooth thick marinade.

Marinade method 2: Heat oil and fry chili powder, tandoori masala and turmeric for 2 minutes. Switch the heat and let it cool down. Once cooled, add this to the rest of the ingredients of the marinade and mix well as in the previous step.

#
p<>{color:#000;}. Put the chicken in a large freezer /zip lock bag and add the marinade. You may want to use multiple freezer bags depending on the quantity but make sure to put sufficient marinade in each bag. Shake the bag well carefully so that the chicken is well coated with the marinade. Refrigerate for a minimum of 2 hrs but preferably 12 hrs or overnight.

#
p<>{color:#000;}. When ready to cook, pre-heat oven to 400 degrees. Take the chicken out of the zip lock bags and carefully place the chicken on a wire rack on the baking dish. The baking dish may be lined with aluminum foil to collect any juice coming out of the chicken. Bake for 25 minutes. Open the oven and apply some oil using a brush on the surface of chicken pieces and turn them over. Bake for another 20 minutes or until cooked well and slightly charred. Take it from oven. Garnish with cilantro, lemon wedges and onion slices.

Instead of oven, the marinated chicken may be barbecued or grilled on open grill as well.

Note: You can substitute garam masala for tandoori masala. Both of these spice mixes are available in any south Asian store or in the spice section in many grocery stores. You can also make the spice mix by combining the following: 1 tsp coriander powder, 1 tsp pepper powder, 1 tsp cinnamon powder, 1 tsp turmeric powder, ½ tsp cardamom powder (or seeds), 1 tsp chili powder, ½ tsp nutmeg.

Chapter 5. Tips For Buying and Using Ginger

Cooking

Ginger has been used in Asian cooking for hundreds of years. Ginger considered an essential ingredient in any meat dish.

Besides flavoring meat and giving it a distinct taste, ginger has been used in folk/traditional medicine for stomach ailments, nausea, common cold and sore throat. The simplest way to intake ginger is either chewing on a fresh root or making ginger tea or ginger ale.

Buying

Ginger root is available to buy in both fresh and dried root form as well as in powder form. Almost all grocery stores in North America carry ginger. Ginger paste is usually available in Asian grocery stores. Nutritional and supplement stores carry a wide variety of ginger root extract supplements. Ground ginger or ginger powder is available online and in Asian grocery stores.

Ginger powder

While fresh ginger is always preferable, ginger powder is more easily available and has a lot more shelf life, so it is a worthy alternative to fresh ginger. Ginger powder may be added to tea, smoothies or as part of spice blend in cooking. Ginger is a perennial plant and may be grown in your own backyard.

Ginger paste

Ginger paste is often used as an alternative to fresh ginger and also as part of marinade for grilling or baking meat. Ginger may be combined with garlic to make ginger garlic paste and stored for several days for use in cooking or marinating meat.

Dosage – How much ginger is appropriate?

Most of the studies of ginger have used a dosage of 500mg to 2000mg ginger root a day. For children and pregnant women, the dosage is much lower. As always, discuss with your primary care provider before taking any supplements.

Ginger – some quick home remedies

Nausea: Take a warm cup of ginger tea or ginger soda (see ginger drinks section). The same remedy may be used for morning sickness and motion sickness as well.

Cough: grate a piece of ginger and boil it in a cup of water with 2-4 crushed pepper corns. Drink lukewarm with optional honey. The same remedy may be used for sore throat and flue as well.

Toothache: Chew a piece of ginger for a few days.

Stomach pain/cramps: Drink ginger tea or ginger ale a couple of times a day.

Chapter 6. Summary

Ginger is an extremely healthy food. Not only it flavors your food but it provides several health benefits including anti oxidant, anti inflammatory and anti cancer properties. It is a great remedy for nausea, common cold and stomach ailments.

*
p<>{color:#000;}. Active ingredient in ginger is called gingerol

*
p<>{color:#000;}. Gingerol has anti-oxidant and anti-inflammatory properties among other benefits

*
p<>{color:#000;}. Contains a substance called 6-gingerol which is believed to effective agent against cancer

*
p<>{color:#000;}. An excellent remedy for nausea and stomach ailments.

*
p<>{color:#000;}. A great ingredient for cooking and provides unique taste and flavor

*
p<>{color:#000;}. As the recipes in this book demonstrate, it is very easy to cook with ginger.

 

GINGER HEALTH BENEFITS

GINGER HEALTH BENEFITS

 

 

GINGER USAGE

Chapter 7. Sources and References

This book was written based on the author’s personal experience with the spice as well as information from a wide range of sources. Some of the key sources are outlined below, in case; the reader would like to read more details about ginger and its uses.

Cancer

[+ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3208778/+]

http://www.medicalnewstoday.com/articles/150496.php

Pain

https://www.ncbi.nlm.nih.gov/pubmed/19216660

http://www.medicalnewstoday.com/articles/189359.php

Cholesterol

https://www.ncbi.nlm.nih.gov/pubmed/18813412

https://www.ncbi.nlm.nih.gov/pubmed/23901210

Infections

https://www.ncbi.nlm.nih.gov/pubmed/18814211

https://www.ncbi.nlm.nih.gov/pubmed/18814211

https://www.ncbi.nlm.nih.gov/pubmed/23123794

Diabetes & Blood Sugar

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4277626/

The discovery of spices

[+ http://mccormickscienceinstitute.com/resources/history-of-spices+]

h2<>{color:#000;}.

Disclaimer

This book details the author’s personal experiences in using Indian spices, information contained in public domain as well as author’s opinion. The author is not licensed as a doctor, nutritionist or chef. The author is providing this book and its contents on an “as is” basis and makes no representations or warranties of any kind with respect to this book or its contents. The author disclaims all such representations and warranties, including for example warranties of merchantability and educational or medical advice for a particular purpose. In addition, the author does not represent or warrant that the information accessible via this book is accurate, complete or current. The statements made about products and services have not been evaluated by US FDA or any equivalent organization in other countries.

Author will not be liable for damages arising out of or in connection with the use of this book or the information contained within. This is a comprehensive limitation of liability that applies to all damages of any kind, including (without limitation) compensatory; direct, indirect or consequential damages; loss of data, income or profit; loss of or damage to property and claims of third parties. It is understood that this book is not intended as a substitute for consultation with a licensed medical or a culinary professional. Before starting any lifestyle changes, it is recommended that you consult a licensed professional to ensure that you are doing what’s best for your situation. The use of this book implies your acceptance of this disclaimer.

 

Thank You

If you enjoyed this book or found it useful I would greatly appreciate if you could post a short review on Amazon. I read all the reviews and your feedback will help me to make this book even better. For your convenience, please click the following link to take you directly to Amazon where you can post the review.

[+ Essential Spices & Herbs: Ginger+]

Other books in this series (Please click on the link)


Essential Spices & Herbs: Ginger: The Anti-Nausea, Pro-Digestive and Anti-Cancer

Find out amazing health benefits of ginger! Unique Asian inspired recipes included! Ginger is a spice known to man for thousands of years and have been used for cooking and as a natural remedy for common ailments. Recent studies have shown that ginger has anti-cancer, anti-inflammatory and anti-oxidant properties. Ginger helps in reducing muscle pain and is an excellent remedy for nausea. Ginger promotes a healthy digestive system. The book details: Many health benefits of ginger including fighting cancer, inflammation, pain and nausea Remedies using ginger Recipes for teas, smoothies and dishes References and links to a number of research studies on the effectiveness of ginger Essential Spices and Herbs: Ginger is a quick read and offers a lot of concise information. A great tool to have in your alternative therapies and healthy lifestyle tool box!

  • ISBN: 9781370434770
  • Author: Joseph Veebe
  • Published: 2017-08-29 21:35:42
  • Words: 4997
Essential Spices & Herbs: Ginger: The Anti-Nausea, Pro-Digestive and Anti-Cancer Essential Spices & Herbs: Ginger: The Anti-Nausea, Pro-Digestive and Anti-Cancer