The production of ground ginger
·
Rhizome is harvested between 8-9 months.
·
Roots and leaves are removed, then washed.
·
In order to inactivate the rhizomes, it is peeled,
rough scraping or chopped into slices. Another option, whole rhizomes can boil
for 10 minutes with skin.
·
Rhizomes are soaked in clean water for 2-3 hours and
then 6 hours in a solution of 1.5-2.0% calcium oxide and drained. This produces
a bleached rhizome colour.
·
The drying takes place in this step. The traditional
way to dry rhizomes is by laying them on bamboo mats or concrete floor and then
sun dry. Until a moisture content of 10%. It usually takes 7-14 days. Usually
during drying, rhizomes are losing 60-70% of its weight.
·
In a rainy condition, a mechanical drier such as a
tray drier is used. Sliced ginger takes approximately 5-6 hours to dry. Where
peeled ginger takes 16-18 hours. Whilst drying, the temperature should not
exceed 60 °C as it causes a darker colour in
rhizomes.
·
After, rhizomes are cleaned to remove any dirt or
insects that are present.
·
Packed into air-tight and moisture proof packaging
for exportation or storage.
The packaged dried ginger is exported to the required country and
grounded in the country of import.
The Health benefits of ground ginger
Researching
proved that ginger is useful in many acute and chronic conditions such as
nausea, vomiting, menstrual cramp, reducing gas, joint pain, asthma, etc.
Cardiovascular
effects
Ginger
enhances blood circulation throughout the body by stimulation of the heart
muscle and by diluting circulating blood. This enhances cellular metabolism and
helps to relief cramp and tension.
Hypotensive effect
It
helps with the reducing of blood pressure in the bloodstream.
Gastrointestinal effect of ginger
Several
gastrointestinal diseases are treated.
Ginger anti-nausea effect due to chemotherapy
It
is proved that ginger help in preventing nausea and vomiting from occurring of chemotherapy.
Also, nausea is prevented that usually occurs after surgery.
Morning sickness
It
reduces morning sickness during the early pregnancy stage, if taken in
recommended amounts.
Regulation of blood glucose and lipid levels
Especially in its dry form, ginger lowers the blood glucose levels. Where it also decreases the levels of cholesterol and triglyceride.
Headache
Pain
symptoms during headache are reduced when using ginger.
Antimicrobial
Viruses,
bacterial and fungal diseases are controlled due to phenolic compounds.
Additionally, in various countries are ginger used to preserve food.
Antioxidant
Ginger
is having powerful antioxidant activity due to its oil which has protective
effect on DNA damage.
Insulin
The
sensitivity of insulin in the body are improved.
Menstrual cramps (dysmennorhea)
Ginger
soothes menstrual cramps.
Ginger-lemon pancakes
250g cake flour
5g ginger, ground
7g bicarbonate of soda
6g salt
6 eggs
400ml milk
50ml oil
5ml lemon juice
12g of lemon zest
To serve:
1 lemon, sliced into 4 wedges
45ml golden syrup
Raspberries (optional)
- Sift dry ingredients in a large bowl. Combine eggs, milk, oil, and
lemon juice.
- Make a hollow in the centre of fry ingredients and add the egg
mixture. Add the lemon zest last. Mix to a smooth batter. Check the
consistency.
- Use medium heat and heat a non-stick pan. Add a few drops of oil
when pan is heated. Make sure the oil covers the bottom of the pan, can
swirl the pan for assurance. Pan is only oiled for the first pancake.
- Pour 30ml of batter into pan and swirl to create a thin, round
pancake. Cook until the top is slightly dry. Turn and cook the other side
till golden brown.
- Remove from the pan when ready and stack in a plate. Roll up using
a fork. Immediate drizzle pancakes with syrup.
- Keep warm over simmering water. Serve with lemon wedges.
Makes 4-6 servings
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