Rus Articles Journal

Ginger: let`s get acquainted closer?

the Ginger family invites on a visit! And time invites moreover is so persistent - why don`t we go to small travel right now?

Ginger (Zingiberaceae family) is contained by nearly fifty childbirth where more than one thousand are registered (!!!) types - mainly tropical plants. Grow Ginger in the woods of New Guinea, islands of the Malay Archipelago, practically on all at Hugo - East and the Southern Asia. Some types of ginger (Zingiber) and a couple of other childbirth can be met, for example, on North - the East of the Australian continent.

Only separate types of ginger and an alpiniya, his close relative, meet out of tropics. Ginger Japanese (Zingiber mioga), perhaps, the most northern representative of ginger family who got on the level of 30 degrees of a northern latitude - grows it there in the woods of the island of Kyushu.

It is necessary to tell that Ginger - a characteristic element of tropical rainforests where they often form continuous thickets in a dense shadow (that should be remembered in attempts to grow up house ginger on a window sill), on coast of streams and on marshy lowlands.

Ginger - perennial kornevishchny plants which seeds and vegetative bodies contain essential oil with the aroma and very specific. In composition of oil of ginger medicinal, or pharmaceutical (Zingiber officinale Rosc.) enter zingiberin, tsitral and terpenes, and sharp taste provides substance under the name zhinzherin (gingerin).

Ginger pharmaceutical, to be exact its rhizome, in the Middle Ages was considered as effective medicine at many diseases, was even used in the period of plague epidemics!. Now it considerably lost that great value which possessed in the past, and today it is occasionally used as gastric means (stomachum) stimulating activity of digestive organs.

The main use of a rhizome of ginger in the twenty first century - certainly, culinary. Ginger is widely applied also to giving of special spicy aroma to drinks (ginger ale, ginger beer, some wines and liqueurs), and in the course of preparation of meat sauces, to aromatization of confectionery, jam...

And from it receive the essential oil applied in perfumery.

If you want to grow up ginger at home, remember that a plant it - from tropics, and frosts to it to anything! By the way, even in tropics and subtropics (for example, at the bottom of the Himalayas) the rhizome in cold time is dug out and kept in the closed, warmer rooms. Therefore high summer temperatures (plus a shadow or a penumbra) our European regions allow only temporary stay of ginger under the open sky - as soon as the thirty-degree heat is replaced by a twenty-degree cool, comes it is time to think of transfer of the grown-up tropical plant under protection of windows or a greenhouse.

One of 70 types of the sort Ginger (Zingiber) which we already mentioned - ginger pharmaceutical - looks so: direct, stalks up to one meter high depart from a dense scaly rhizome, next prodolgovato - linear leaves have about 1 cm in width. Ginger medicinal, or pharmaceutical, is known only in a cultural state (since ancient times it was cultivated in India), it seldom forms flowers - but when flowers appear, they settle down on special tsvetonosny stalks with short vaginal leaves in top ears.

Replacement to the real, pharmaceutical ginger, rhizomes of three other views from the same sort serve:

Ginger zerumbt - Zingiber zerumbet

Ginger kasumunar - Zingiber cassumunar

Ginger Japanese - Zingiber mioga

I in end of a sketch - quite simple recipe.

Imbirno - honey cake . Such products will be necessary for us for preparation of cake:

Ginger (a rhizome piece about 3 - 4 cm)

butter - 280 g

Sugar - 300 g

Milk - 300 ml

Egg - 2 - 3 pieces.

Flour - 350 g

the Baking powder - 1 - 2

teaspoons Icing sugar - 4 - 5 tablespoons

Clear water - 2 - 3 tablespoons

Honey - 2 - 3 tablespoons

the Very first business should clear a piece of ginger and to rub it on a small grater.

Then in a pan it is necessary to fill up sugar, to add 2 - 3 tablespoons of clear water, 2 - 3 tablespoons of honey, it is desirable to mix to full dissolution and to prepare on weak fire - stirring slowly until mix does not begin to get a caramel consistence.

Now it is possible to add butter, to mix and hold on the same weak fire of 5 - 7 more minutes.

Then to remove from fire, to pour in milk (not everything as 3 - 4 tablespoons of milk will be necessary for us later for glaze preparation), in the most thorough way to mix, hammer one egg and to mix once again. At us it turned out quite decent karamelno - dairy mix.

In other vessel it is necessary to mix flour, ginger and a baking powder. And to pour here karamelno - dairy mix, to mix (it is desirable a wooden spoon), to knead uniform dough.

A form to oil, pour in the made dough and to put in the oven warmed to 140 - 160 degrees approximately for an hour. To ready cake to allow to cool down.

We start the last stage. Let`s prepare glaze - i.e. we will dissolve icing sugar with 3 - 4 tablespoons of milk. Now it is necessary to water with it the cooled-down cake and to allow glaze to stiffen.

Two words on a note about a baking powder. In - the first, the most available baking powder is a soda (two-carbonic sodium). But at its decomposition in the course of preparation of cake (and other products) alkaline salts which in large numbers give to culinary products unpleasant smack and a yellowish shade are formed. If the second is admissible, then the first is extremely undesirable! Therefore try to abstain from introduction to a product of large amounts of soda.

In - the second, a mechanical baking powder in the test are already eggs. Therefore especially you should not be fond of soda!