Nutrition

warm up with GINGER

WORDS RACHEL HART | IMAGE ASHLEE DECAIRES

When we can no longer rely on the weather to warm us up, we often turn our attention to food. As the winter chill sets in, we start to enjoy the heat that stews, soups and hot chocolates can bring. And when it comes to food that offers a little fire, nothing beats ginger.

Ginger is a flowering plant that has been growing in New Zealand since the mid-1800s. We eat the root of the plant, which can be grated or chopped, dried into a powder, pickled or even candied. Originally found in southeast Asia, it’s no surprise that ginger is widely used in cuisine from this region. Ginger is blended into curry pastes and sliced into soups; it adds zing to desserts and its pickled form is a perfect match for sushi. Ginger brings a fresh fragrance and sharp flavour to any meal, but its slightly spicy kick is far from the whole picture. Traditional Chinese medicine has celebrated ginger’s warming effect for years, and now modern scientific studies have backed up this claim, discovering several metabolic processes involved in the digestion of ginger that literally warm you up from the inside out. While ginger’s warmth makes it a much-loved ingredient in winter, its health benefits are also well documented. The spice, which has been used medicinally since the ninth century, offers vitamin C, magnesium, potassium, B vitamins and more. But this list of nutrients is just the beginning. It is also filled with antioxidants, which help your body fight the stress and oxidation that can lead to ailments like high blood pressure, heart disease and cancer. When fresh, ginger also contains a compound called gingerol, an anti-inflammatory. Gingerol acts as a natural pain reliever, helping ease symptoms of arthritis, and athletes have even noticed that regularly eating ginger can help with muscle recovery. Ginger is a friend to diabetics, helping regulate blood sugar levels and improve the function of insulin. And if you’ve ever popped a ginger lolly to combat sea, motion or morning sickness, you know of its benefit in easing nausea and settling stomachs. Similarly, it brings some relief to indigestion, reducing bloating and stimulating digestion by speeding up the process of food’s journey from stomach to gut. Here in New Zealand, a quick Google search of ginger brings up page after page of ginger crunch recipes, which is a good indicator of our favourite way to use and consume this fragrant spice! But if you’re looking to branch out this winter, there’s plenty of other ways to use it at home. Try carrot and ginger soup, ginger chicken, or braised beef with ginger. Borrow from southeast Asia and make your own curry paste or opt for a classic Kiwi ginger cake. And if you’ve caught a winter cold, simply squeeze some lemon, stir in some honey and add a slice of fresh ginger to make your own soothing drink. Get creative and enjoy warming up with ginger this winter.

Rachel Hart

Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

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