Good taste, inseparable from seasonings.
But when it comes to plants used for seasoning, there are many similar names, and unfamiliar words will bring a lot of confusion.
Ginger ginger family is like this, ginger, turmeric, artichoke, the names all sound similar, each of which is also quite famous.
In order to satisfy everyone's curiosity, let's sort out the differences between these three "gingers".
Ginger, turmeric, and artichoke are related to ginger and turmeric, while ginger is more distantly related to ginger, but closer to sunflowers.
According to the classification of the biological world, you can see the relationship between them more intuitively.
The shape of ginger, turmeric, and artichoke looks a bit godlike at first glance, but there are also obvious differences when you look closely.
Everyone is most familiar with ginger, not much to say, turmeric shape is similar to ginger but the branches are thinner, and the cross-sectional color is obviously more orange-orange.
The tubers of artichoke are mostly irregular polyspherical or spindle-shaped, and have no obvious odor, not as spicy as ginger.
Ginger is used as a condiment in daily life, a substance that brings a spicy taste, mainly gingerol.
As a phytochemical, "gingerol" has the most outstanding antioxidant ability, and can also inhibit the growth of harmful bacteria such as E. coli, Bacillus subtilis, and Staphylococcus aureus, which is conducive to food preservation.
The use of ginger in cooking can remove the fishy taste, and it can also achieve a certain bacteriostatic effect in summer, reducing the possibility of gastrointestinal diseases.
At the same time, gingerol and gingerol in ginger have the effect of inhibiting the vomiting center and can relieve vomiting.
This can be used to improve morning sickness and seasickness, and the effect can be felt by eating some ginger for several days.
<h1>Key reminders</h1>
Don't eat ginger after it's rotten.
Rotten ginger produces a toxin called safrole, which can easily cause liver and esophageal cancer.
Even if the rotten part of the ginger is cut off, the remaining part is often contaminated with toxins, and it is best to throw it away completely.
Turmeric is often used in the field of traditional Chinese medicine and performs well in medical research.
"Curcumin" is the main bioactive ingredient in turmeric and is the substance that makes it appear orange-yellow. Curcumin is a polyphenol, but also a beneficial phytochemical, extract is often used as a natural pigment in the food, medical, textile and dyeing industries.
Drugs for the treatment of tumors with curcumin as the main ingredient (pomeloigli) have entered the SFDA new drug declaration process, and there have been many advances in the field of medical research related to diabetes.
However, as the dosage and purity of the drug, there is still a big gap between eating turmeric in daily diet and life, and it cannot directly match the cutting-edge scientific research results to life.
Turmeric powder is more exposed to daily foods, as well as curries containing turmeric powder.
But these condiments require grease to stimulate the flavor, often need to be fried in oil, or directly made into high-fat flavouring blocks.
Regular consumption promotes the risk of obesity by overeating fat.
Artichoke is also called Jerusalem artichoke and chrysanthemum, and is generally eaten directly as a vegetable or as a raw material for pickling pickles.
"Inulin" is the main bioactive ingredient in artichoke, which cannot be absorbed by the body but can be utilized by the intestinal flora, with health effects similar to dietary fiber.
From this point of view, artichoke is a very good ingredient for health. If you can buy it locally, it is a good place to make a cold dish.
To reap the health benefits of artichoke, it is recommended to eat it cold or stir-fried vegetables, try not to eat pickled pickles, and reduce salt and nitrite intake.
Image source: @Lower Kitchen Warm Food Diary
Every time you know an ingredient, you can follow it to find delicious and healthy recipes.
When I think of ginger, I always think of a Cantonese dessert made from ginger, "Ginger Bump milk".
The ginger protease in ginger juice meets the casein in milk, and the protein becomes denatured and coagulated, creating a pudding-like texture.
This dessert is simple and can be done at home, so give it a try!
<h1>raw material</h1>
Whole milk 200ml
Ginger juice (old ginger about 30g) 20g
White sugar/sugar substitute added according to taste
<h1>method</h1>
❶ Ginger is ground into ginger with a grinding tool and squeezed out of the juice in gauze. (or chop directly to squeeze out the juice)
❷ Sugar and milk are heated in a pan and measured with a thermometer, stopping when the temperature approaches 80 °C. (If you do not have a thermometer, you can heat it until the side of the pot bubbles and stop, put it on the side and cool it for 1 minute before using))
❸ Pour warm milk into ginger juice from a certain height, collide with ginger juice (about 20 cm high, pour it down), cover with plastic wrap and let stand for 15 minutes.
❹ Place the spoon on the surface of the milk and it will indicate success if it does not sink.
The more you know about food, the more you know what to eat better.
Even knowing one more food every day can gradually enrich our recipes and make healthy eating more enjoyable.
I hope you can learn the ideas and methods behind this tweet, compare and research similar ingredients together, and grasp more food information more quickly.
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Lu Xuan. Therapeutic value of ginger and its application in cooking[J].Jiangsu Seasoning And Sideline Foods, 2020(04):4-7.
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