Turmeric, Galangal, and Ginger
Turmeric
History
The exact origin of turmeric is not known
but it is believed to be native to Southern India and Indonesia. In these parts
of the world turmeric has been used for thousands of years and has become
integral part of their food and traditional medicine.
Turmeric has a special place in Indian
tradition and worship too. It is used to worship Sun God. It is also worn by
people as a part of purification process.
The usage of turmeric in India is very
very old and its usage is documented in various forms. It was used a beauty
aid, spice and a medicine – an all in one herb with amazing properties. It is
thus not surprising that turmeric has such a place in ancient Indian medical
science – Ayurveda.
Turmeric has not only been used by
Indians, it was used by Buddhists monks which travelled to various parts of the
world to die their robes. There are also evidences that turmeric was used as a
part of Chinese medicine around 1,000 years ago.
Turmeric was not part of western world
till recently. There have been only a few evidences stating its usage and
importance in Europe. One of the key mentions about turmeric in western
civilization was by Marco Polo (1280) – he says that he found a plant which has
all qualities of saffron but is a root.
While turmeric has always been an
important part of Ayurvedic system, western herbalist did not recognize its
benefits till late 20th century.
But by mid 20th century, turmeric started
gaining popularity in western world too. Today there are numerous research
studies and experiments done to identify its benefits.
Big pharma companies want to understand
its unique composition so that they can make drugs on same lines or use
turmeric in some way.
Another industry which is using (or in
many case misusing) the name of turmeric is beauty products. It is not tough to
find beauty creams and face wash mentioning that they have turmeric properties
in it etc.
Thus in a nutshell from a herb only known
to a small part of the world to one of the most sought after spice today,
turmeric has come a long way. While we know a lot about this wonder herb right
now, but I do believe there is lot more in it which is still unknown and
unproved.
What is
Turmeric?
A member of the ginger family, turmeric is a perennial
plant that is cultivated throughout tropical Asia, India, and China. The plant
grows to a height of 0.9 to 1.5 m and bears large, oblong leaves and
funnel-shaped, dull yellow flowers. It has a thick rhizome, which is yellowish
on the outside and deep orange or reddish brown inside. The lateral rhizomes
contain more yellow coloring than the bulb. The dried primary bulb and
secondary lateral rhizomes are collected, cleaned, boiled, and dried for use in
medicinal and food preparations. The major active principle is curcumin.
What is it used
for?
Traditional/Ethnobotanical uses
Turmeric has a warm, bitter taste and is used
extensively as a food flavoring and colorant; it is a primary component of
curry powders and some mustards. The spice has a long tradition in Asian
medicine to treat problems ranging from flatulence to hemorrhage. Use to treat
ringworm, as a poultice, for pain, and in the management of jaundice and
hepatitis has been documented.
Miscellaneous uses
Turmeric is used as a spice in curry powders and
mustard. It is being investigated in clinical trials for the treatment and
prevention of cancers, particularly of the gastrointestinal tract, and for
treatment of colitis and Alzheimer and Huntington diseases.
What is the
recommended dosage?
Powdered turmeric root has traditionally been used as
a stimulant and carminative at dosages of 0.5 to 3 g/day. Dosages of 3 to 6
g/day have been investigated to protect against ulcers. Daily oral doses of
curcumin 3.6 g have been typically used in clinical trials, but dosages of
curcumin up to 8 g/day have been used. Higher doses are associated with adverse
GI effects.
How safe is it?
Contraindications
No contraindications have been determined.
Pregnancy/nursing
Documented to stimulate menstruation and cause
abortion.
Interactions
None well documented.
Side Effects
Clinical trials report few adverse reactions. Rare
cases of contact dermatitis and anaphylaxis have been reported. An increased
risk of kidney stones is possible in susceptible individuals.
Toxicities
No reports of toxicity have been reported following
ingestion of large amounts of turmeric.
Reference :
Galangal
About Galangal
Whether you call it Galangal, Laos Root, Kah or
Galanga, In Thai cooking, it’s something common to the Ginger but distinct in
its own way. Galangal boasts up various usages in Thai Cooking, depending on
the type of dish one wants to brew. So, today, we will talk about the Gal which
is one of the most common natural ingredients used in various dishes to make it
superbly luscious.
In Galanga, there are two different varieties which
one is known as the “Lesser Galanga” and other called to be the “Greater
Galanga” which is very light in color and subtler in whiff you can easily find
in most Thai cooking. It comes up in a very firm condition with its fresh root
which is thickset and contorted too. And when it turns to be wholly mature, it
turns to be woody to the point.
Since Galanga is counted among some of the special
cooking ingredients, it comes up with the hefty price tag which for per pound
can vary from 4-8 dollars, depending on the market and season of its fertility.
As it’s the costly one, its uses are also restricted in some ways, especially
in markets of south Asia they will mix up the small piece of Galangal to suit your
taste or to flavour a certain dish. The uncrushed form is meant to be mixed in
the foods in a lesser amount where the powdered form could be extended in some
ways but make sure that it balances the taste.
History of Galangal
It was the China and Java where Galangal was first
harvested to exploit it for the cooking and medicine purpose. And by the passes
of time, now it grows in most of the Southeast-Asian countries. In the middle
ages, Galangal had routed widely and was used commonly all the way through
Europe. Between 1098-1179 St. Hildegard of Bingen named this ingredient as “The
Spice of Life” and this is due to the fact that of being her favourite
remedies. Later, a prominent herbalist utilized Galangal to cure the diseases
of Indigestion, heart problems as well as the deafness.
Turkic Peoples during 13th-14th
centuries, would use Galanga as a tea where Arabs used it as the compost for
their horses. Earlier that time, it was broadly used as the snuff for the
various types of infections in nasal, and in Asia and Europe; it was used as an
appetite manure as well as aphrodisiac. Now in Russia, Galangal is used as the
core medium of preparing the liqueurs and vinegars. Besides, it is also having
the flourishing market in India and other Asian countries.
Uses of Galangal in Cooking
Today in Indonesian dishes, Galangal has widest uses,
especially Greater Galangal which is used mostly in curries and non-veg dishes
like- chicken and mutton. It is also used widely in Eastern cookery such as
Singapore, Malaya, Thailand, Indonesia, and IndoChina. Just akin to the Ginger,
Galangal is frequently used as the De-Fisher in various fish based recipes,
often with the Chilli, Garlic, Tamarind, Ginger and Lemon.
Within its comparison to Kencur, Laos Powder is rather
used in the Fish along with the various other types of varieties including-
soups, satays, sauces, and sambals, vegetable curries, chicken and meat. In the
hot spicy Indonesian cookery, Galangal has its copious uses where on the other
hand, the Laos powder works wonderfully to spice up the dishes such as Chicken
which is often flavoured with the Lemon Grass, fennel and tenderly ripe in the
coconut milk.
Galangal’s Health Benefits
As said above, in the earlier times, it was used as
the remedy; still people use it as a perfect medium of curing many health
issues. Among various other health benefits, some of the major ones include-
·
Galangal have Acetoxychavicol acetate compound
protects from cancer.
·
Stomach Problems and Indigestion
·
Nausea, Motion Sickness and Seasickness
·
Stomach tenderness and Ulcers
·
Poor blood circulation in hands and feet as well other
body parts
·
Diarrhea, Bad Breath, and Dementia
·
Rheumatism and Tumors
·
Colds, flu, and fevers
Storage and Preparation
If you are using it very first time then you need to
know the exact way of preparing it. You can use it like the ginger, in a
powdered form, crushed or bruised. The one little slice of the root or Galangal
is equal to a half-teaspoon powder. In recipes, the small quantity must be used
where the Laos is could be used in heavily according to the quantity of the
dish. Its powdered form must be placed in the airtight containers and must not
be stored for the longer duration.
Galangal Plant and Cultivation Process
Greater Galangal (Alpinia galanga): The plant of Greater Galangal is a stifling herbaceous of the common
ginger family which is around 2m (6 1/2ft) in length. It is shaded with the
blade-like leaves which are wide and long in size around 50 x 9cm (18 x
31/2in). Moreover, it also has some greenish-white flowers with a veined tip
which is dark-red in color. The galangal plant or the rhizomes are orange to
brown and sphere at the hiatus by the yellow colored vestiges of emaciated
leaf-bases.
Lesser galangal (Alpinia officinarum): As compared to the greater Galangal, they are small size and this is where
they derive their name from. The leaves of such so called lesser galangal are
slender and long which are roughly in half of the size than the greater ones.
The overall size of the plant is not more than 1m (3 1/4ft) high which
indistinctly reminds you of an iris.
Reference :
Ginger
Ginger History
The history of
Ginger goes back over 5000 years when the Indians and ancient Chinese
considered it a tonic root for all ailments. While Ginger originated in
Southeast Asia, it has a long history of being cultivated in other countries.
At an early date it was exported to Ancient Rome from India. It was used
extensively by the Romans, but almost disappeared from the pantry when the
Roman Empire fell. After the end of the Roman Empire, the Arabs took control of
the spice trade from the east. Ginger became quite costly like many other
spices. In medieval times it was commonly imported in a preserved form and used
to make sweets.
Ginger
(Zingiber officinale) is a warming spice and comes from the same family as
cardamom and turmeric. It has been used in Asian food for centuries. It also
became a popular spice in the Caribbean where it could be easily grown. In the
15th century, Ginger plants were carried on ships which is probably how they
were introduced to the Caribbean as well as Africa. Today ginger is grown
throughout the tropics.
It is only in
recent years that ginger has become more valued as a spice than for it’s
medicinal properties. Even so, in western countries it has been used to add
taste to buttermilk drinks as far back as the 11th Century AD. Widespread use
in foods did not occur until roughly 200 years later when ginger was used in
cooking meats and in ginger pastes. It is said the Queen Elizabeth I of England
invented the gingerbread man1,
which became a popular Christmas treat.
Ginger has
been a trading commodity longer than most spices. But it came into its own
during the 13th and 14th centuries. When the Arabs traveled to Africa and
Zanzibar, they planted the rhizomes thus spreading the cultivation of this
great herb. Today, Ginger can be found in any grocery store and purchased for a
few dollars, but back in the 14th century a pound of Ginger held a value equal
to that of a whole live sheep!
Ginger as food
Choose firm, shiny-skinned and smooth
knobs. Don’t buy roots with sprouts.
Peeled and sealed, ginger will keep in
the fridge for about 2 weeks. It will keep unpeeled in a dark, cool place for
weeks. Freeze if storing for long periods.
Peel ginger before using it; don’t
consume the skin.
Use ginger anywhere you need some zing.
This includes dipping sauces, dressings, rubs, pesto, teas, and even Super
Shakes. To convert a recipe from dried ginger, substitute in 6 parts fresh
grated ginger for 1 part of ground.
How to Select and Store
Whenever possible, choose fresh ginger
over the dried form of the spice since it is not only superior in flavor but
contains higher levels of gingerol as well as ginger's active protease (it's
anti-inflammatory compound). Fresh ginger root is sold in the produce section
of markets. When purchasing fresh ginger root, make sure it is firm, smooth and
free of mold. Ginger is generally available in two forms, either young or
mature. Mature ginger, the more widely available type, has a tough skin that
requires peeling while young ginger, usually only available in Asian markets,
does not need to be peeled.
Even through dried herbs and spices like
ginger powder are widely available in supermarkets, you may want to explore the
local spice stores in your area. Oftentimes, these stores feature an expansive
selection of dried herbs and spices that are of superior quality and freshness
than those offered in regular markets. Just like with other dried spices, when
purchasing dried ginger powder try to select organically grown ginger since
this will give you more assurance that it has not been irradiated.
Ginger is also available in several other
forms including crystallized, candied and pickled ginger.
Fresh ginger can be stored in the refrigerator
for up to three weeks if it is left unpeeled. Stored unpeeled in the freezer,
it will keep for up to six months.
Dried ginger powder should be kept in a
tightly sealed glass container in a cool, dark and dry place. Alternatively,
you can store it in the refrigerator where it will enjoy an extended shelf life
of about one year.
Tips for Preparing and Cooking
To remove the skin from fresh mature
ginger, peel with a paring knife. The ginger can then be sliced, minced or
julienned. The taste that ginger imparts to a dish depends upon when it is
added during the cooking process. Added at the beginning, it will lend a
subtler flavor while added near the end, it will deliver a more pungent taste.
How to Enjoy
A Few Quick Serving Ideas
·
Turn
up the heat while cooling off by making ginger lemonade. Simply combine freshly
grated ginger, lemon juice, cane juice or honey and water.
·
Add
extra inspiration to your rice side dishes by sprinkling grated ginger, sesame
seeds and nori strips on top.
·
Combine
ginger, soy sauce, olive oil and garlic to make a wonderful salad dressing.
·
Add
ginger and orange juice to puréed sweet potatoes.
·
Add
grated ginger to your favorite stuffing for baked apples.
·
Spice
up your healthy sautéed vegetables by adding freshly minced ginger.
Reference :
http://www.indepthinfo.com/ginger/history.shtml
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