In the beginning there were spices
the Exotic, fragrant, sharp, exciting nerves and imagination of spice. Before them carried from the distant countries and appreciated worth its weight in gold, now they are on sale in any supermarket much. Let`s begin acquaintance to spices with ginger and a turmeric which, in - the first, are rather universal and approach many dishes, in - the second, are used fresh, dried up, whole and crushed and, in - the third, are useful to most of people, even to those who are compelled, keeping to a diet, to eat food which taste and a smell are very far from perfect.One of beaters whom it sent to the city to sing
- Go along the main street until you feel a ginger smell. You recognize by this smell where her house because she puts ginger in any food.
Milorad Pavic, “The Hazaria dictionary“
the Fragrant horn - ginger
the Rhizome of ginger was one of the main spices in Ancient China and India. There Phoenician, Arab, Persian travelers and merchants also got acquainted with it. Any dish was considered well prepared only if it is strongly peppered, plentifully flavored with ginger and is tinted by a turmeric. Ginger without which, apparently, any dish given on a table and the lord and the commoner did not do enjoyed special popularity.
When and as ginger got to Russia, nobody can definitely tell, but the fact that knew about it and it was used in the 15th century, it is possible to judge by documentary evidences. The earliest mention of ginger contains in traveling notes of Afanasy Nikitin, Tver merchant and the first Russian traveler who reached in 1471 India and carried out there three years. In these notes known at us under the name “Circulation for Three Seas“, it is possible to read: “And pepper and ginger and flowers of a muscat and a nutmeg and kalanfur - cinnamon and a carnation, korenye spicy and adryak will be born there and any korenye will be born there much. And everything is cheap here“.Four times are mentioned by
ginger in “Domestic tyranny“, a written monument of the first half of the 16th century, - the composition on the ideal economy, family life and ethical standards of Christian society containing councils of the most different character - from piety precepts to culinary recipes.ginger was applied by
In Russian cuisine as an aromatic additive in kvass, sbiten, gingerbreads, Easter cakes.
Ginger pharmaceutical (Zingiber officinale Rosc.) - perennial evergreen tropical grassy plant. The Latin name was appropriated to it in 1807 by the English botanist - the fan William Rosko, having made it from the Sanskrit word “horn-shaped“ - from - for forms of the rhizomes similar to horns. It gave the name to a plant almost in all European languages: in English - ginger, German - Ingwer, Italian - zenzero, Spanish - jengibre. The spice brought to Russia, in full accordance with a habit of the Russian people to modify overseas names after the own fashion, at first began to be called inbir, and later - ginger.
the ginger Homeland - Hugo - East Asia, China and the Western India. It became the first east spice which got on the West and widely spread in the distance from the homeland. The plant is cultivated since very old times.
ginger goes On sale in the form of the fresh, dried-up or ground to powder rhizomes. Fresh rhizomes prepare from the plants which reached age of 5 - 6 months. By this time they become juicy, soft, moderately fragrant and sharp. Plants since 8 - 9 - monthly age are suitable for receiving seasoning in the form of powder, they have more rigid fibrous rhizomes possessing spicy, burning, moderately sharp, slightly bitterish taste and specific, strong aroma with the refreshing, slightly sweetish note. Rhizomes dig out, wash out, dry on the sun, and then as required mill in powder. From the dried-up and crushed ginger rhizomes distillation with water vapor receive pure essential oil which is highly appreciated in east perfumery for original pryano - wood aroma.
Ginger successfully combines delicate aroma and pleasantly burning taste. The smell and taste of rhizomes depend on the content of essential oil (1 - 3%) and resinous substances (5 - 8%). Besides in them there are proteins, fats, carbohydrates, vitamins, macro - and minerals, tannins.
Pilot studies showed that biologically active agents which are contained in ginger rhizomes render anti-inflammatory, antirheumatic, antihistaminic, spazmolitichesky, antioxidant, antiemetic action; they stimulate motor and sekretorny activity of a stomach, anti-toxic function of a liver, improve digestion processes.
the Fresh small cut or dry ground ginger (in small quantities) gives thin smack to bird broth, meat and fruit soups, fried pork, chicken, duck, chopped meat and mushrooms dishes, and also sauces and all types of dishes from rice. In desserts it is perfectly combined with taste and aroma of apples, plums, pears, and also exotic fruit - bananas, mango, pineapples and a papaya. This spice also the fact that it can be mixed with all other spices is remarkable and to add to any meat, fish, vegetable and fruit dishes, and also to confectionery.
In China love the candied ginger. For its production husk a mature juicy rhizome, soak it in cold water for removal of bitterness, and then lower in the boiling dense sugar syrup and hang out for drying.In the Arab countries ginger drink and tea with ginger are popular
. To make ginger drink, take a fresh rhizome of ginger 10 cm long, clear of a thin skin, cut thin straws, put in a pan, fill in with one liter of cold water, put on fire and bring to boiling. Then remove from fire, 30 minutes allow to be drawn, add to taste honey (two tablespoons or more). Give cooled, having put nearby on a silver platter lemon segments which juice at desire it is possible to acidify drink.
For preparation of tea with ginger a fresh rhizome 10 cm long is cleared of a thin skin, cut thin straws, put in a pan, filled in with liter of cold water, brought to boiling and cooked within 20 minutes. In a heated-up teapot put two tablespoons of green tea, pour in hot broth of ginger, close a cover and insist 5 minutes. Tea is filtered through a sieve, add honey or brown sugar to taste. In some countries during insisting add a cinnamon stick, and in ready tea pour in juice of one lemon. In a hot season the cooled ginger tea perfectly refreshes, and in cold days hot ginger tea warms.
Tea from ginger with honey - the drink which is quickly restoring intellectual and physical forces. The cup of ginger tea is capable to relieve of a headache and bad mood. This drink helps to be treated for cold and the joint, muscles and throat pain accompanying it. In our hasty time it is possible to drink the ginger tea prepared absolutely simply. Add a pinch of ground ginger and honey to the green or black tea made from a bag. Such drink causes blood circulation strengthening, inflow of energy and good health.earth Advantage - a turmeric
- orange spice a turmeric is received from rhizomes of a pryanoaromatny plant a turmeric long. Its scientific Latin name - Curcuma longa L. By the homeland of the plant belonging to family of ginger consider Hugo - East India where it is grown up still in large numbers. the turmeric became known for
Thanks to the Arab merchants to Europeans in the Middle Ages. Spice little-known at that time painted food in yellow color in the same way as a saffron, but cost much cheaper. Smart Arab merchants called it the Indian saffron (kurkum - the latinizirovanny Arab name of a saffron). At first the turmeric won popularity among those people who wanted that their food looked as at the rich, but had no funds for it. And only in the XVI-XVII centuries a peculiar aroma and easy burning taste of a turmeric were appreciated. In Western Europe she received the name “turmeric“ - from Latin expression of terra merita - “the earth advantage“.to
of All knows more than 40 species of a turmeric, but as spice use only three of them, most often a turmeric long. Rhizomes of a turmeric contain proteins, fats, carbohydrates, yellow pigments, flavonoids, essential oil, vitamins, macro - and minerals.
of the Rhizome is dug out, cleared and for a short time immersed in boiled water then dry and polished. As a result of such processing they gain rich orange color, become firm and brilliant on a break. For sale they are usually pounded in powder.
the Turmeric has beautiful yellow color of various shades, weak, sometimes almost inaudible spicy aroma and slightly burning taste. The dyes which are contained in a turmeric are well dissolved in fats therefore in the food industry they are used for coloring of oil, margarine, cheeses.
For improvement of taste and giving of color to dishes a turmeric in small amounts is added to fried eggs, omelets and puddings, rice, macaroni, chicken, beef and mutton meat dishes, salads, broths and soups, jellied chicken and fish dishes. For four portions of various dishes take ¼ powder teaspoon. For example, in pilaf - ¼ - ½ the teaspoon on 1 kg of rice, and spice is added at the very beginning of cooking. In small amounts the turmeric improves aroma and color of confectionery, marinades, liqueurs. A turmeric - quite strong dye, but not steady, especially at hit of a direct sunlight.
As well as all spices, a turmeric possesses some medicinal properties. East doctors considered that it purifies blood, improves digestion, the liver treats, and its use in food allows the person to live long and without diseases.Modern researches confirmed to
what was known earlier. Color and a smell of a turmeric do food more attractive and by that tempt appetite. Biologically active agents which are contained in rhizomes increase secretion of glands zheludochno - an intestinal path, strengthen process of a bile production and zhelchevydeleniye, improving thereby digestion and a metabolism, possess antibacterial and anti-inflammatory properties. The antioxidants which are contained in a turmeric are capable to protect a liver from the diseases caused by long drug intake and excessive hobby for alcohol. In the presence of a turmeric greasy food and alcohol are acquired with smaller harm for an organism. At the people predisposed to atherosclerosis, the regular use of a turmeric as seasoning to dishes reduces the content of cholesterol in blood and considerably improves health.
Taking into account listed, a turmeric as dietary means with useful properties it is necessary to add to food at those diseases zheludochno - an intestinal path which reason the lowered function of a liver in combination with chronic inflammatory process is.the turmeric at chronic cholecystitis as it along with ability to stimulate a bile production and a zhelchevydeleniye possesses the expressed anti-inflammatory action is Especially useful to
and makes the accompanying favorable impact on work of a stomach and kidneys.
Despite useful properties of a turmeric, it is impossible to lose sense of proportion and you should not abuse it at all, turning spice with really useful properties into medicine with side effect.
Contraindication for the use of a turmeric is the exacerbation of hepatitises, cholecystitises, cholelithiasis. It should not be used at glomerulonefrita, nephrites, pregnancy and in case of individual intolerance of spice.should Buy by
a turmeric only in shops where it is on sale in the packing isolating it from influence of environment. The turmeric powder sold in the markets which is stored in an open container for the use is absolutely unsuitable.
to the Hostess - on a note
- Before the use of a fresh rhizome of ginger its peel is scratched out a sharp knife.
- Crush ginger, cutting the cleared root at first on thin bars along fibers, and then, having piled, on small bars.
- Davleny ginger, or ginger mashed potatoes, receive, kneading a rhizome a pestle in a mortar. When crushing in the blender fibrous weight can turn out. Grated ginger is received by means of a small metal grater.
- Unused pieces of rhizomes of fresh ginger can be frozen. For this purpose they are cleared of a peel, grated, filled with the mass of a cell of molds for ice and put in the freezer.
- Ground ginger has a bit different taste and aroma therefore is not full replacement of fresh or dried ginger.
- Dried rhizomes of ginger more sharply fresh, before the use they need a soaking. One teaspoon of the crushed dried ginger is equal to one tablespoon of polished fresh ginger.
- Ginger is used: when frying - at the very beginning of preparation of a dish (slightly kneaded thin slices are put in heated oil); when stewing meat - in 20 minutes prior to readiness; in compotes, kissels, mousses, puddings and other sweet dishes - in 2 - 5 minutes prior to readiness; in sauces - after the end of thermal treatment.
- the Ginger root is considered reliable antidote at poisonings with sea, river mollusks and fish therefore this spice was put and continue to put in dishes which prepare from sea and river products.
- the Turmeric together with ginger makes 20 - 30% of the well-known spicy Indian mix of a curry which also enter cardamom, a nutmeg, allspice, a coriander, caraway seeds, a carnation, cinnamon, Cayenne pepper, a fenugreek and other types of spices. Mix popular worldwide improves taste of meat dishes, in particular a goose, ducks, pork and mutton. It is added to sauces, meat and fish soups, egg and fish dishes. Very fragrant, taste moderately sharp, tart and slightly burning began to smell a curry.