Ginger, the root with a thousand and one virtues

Ginger, whose Latin name is Zingiber officinale, is a perennial plant with a tuberous root that thrives in sunny, tropical areas. It is mainly cultivated in India, Sri Lanka and other Asian countries such as China. The heart of ginger lies in the rhizome and its yellow pulp, which contains exotic virtues and flavours.

In addition to its strong, peppery taste, ginger has many therapeutic properties.
It maintains the intestinal flora and helps digestion. It reduces nausea and vomiting.
It can fight infections, fatigue and muscle pain. It is also known for its antioxidant and antibacterial properties.

False friends: ginger does not have aphrodisiac properties, unlike its cousin, ginseng.

Ginger is mainly sold as a rhizome or powder. In the Notes, we use it in its raw form, as an organic rhizome. The ginger is peeled, added to our vegetable preparations and mixed. The ginger selected by Philippe Debra is produced in China, in accordance with sustainable and organic agriculture.

In cooking, this spice is mainly used in traditional Asian dishes. Dosed in moderation and combined with mild vegetables such as carrots and leeks, ginger invigorates your dishes with its peppery and intense flavour.

At Les Notes de mon Jardin, ginger has become the essential ingredient in certain soups:

– Carrot, ginger and coconut milk soup

Leek, kale, ginger and turmeric soup

Philippe Debra recommends ginger for its digestive virtues and its stimulating and invigorating taste.

A word from the chef : « An excellent digestive stimulant, ginger is above all an extraordinary tonic, accentuating the taste of even the mildest vegetables. »

Enjoy your meal !