EN--GINGER
1. It has antiseptic properties and soothes inflammation to the skin surface.2. It has antibacterial properties, so it is ideal for oily skin is more prone to infections.3. The oil of ginger relieves muscle ponouskai swellings.4. The extract of the root of stimulating blood circulation and prevents cellulite.5. The essential oil soothes the nervous system.6. The root is used in shampoos designed stinendynamosi hair.7. It is refreshing and invigorating, so it is used in many body products.8. The essential oil of ginger is used in anti-aging products, and also has antioxidant properties.9. The root is used in many moisturizing products, and helps maintain the skin's moisture.GINGER (ZINGIBER OFFICINALIS) Ginger the pharmaceutical
A native of tropical Asia, ginger is used in pharmacy in the West for 2000 years or so. In America they brought the Spaniards and is now grown extensively in the West Indies. It is hot and dry herb and traditionally epernan to warm the stomach and banish colds. In the 18th century, they added a physician to modify its action and reduce the irritating effects on the stomach. The ginger is still used in China to reduce the toxicity of certain herbs.
Character: Severe flavor, hot, dry.Ingredients: Volatile oil (and borneol, citral), alkaloids, mucilage.Actions: Stimulant circulation, relaxes peripheral blood vessels, diaphoretic, expectorant, prevents vomiting, abnormal, antiseptic. Locally: increases the blood flow in an area.
FRESH ROOTIn China, the fresh root, sheng jiang, mainly used as a diaphoretic and expectorant for colds and psyxeis. Baked in hot ashes used for diarrhea and stopping the bleeding. Except that deliver the fresh root for colds, Westerners feel good the herbal stimulant traffic.ESSENTIAL OILThe oil of ginger used in the East and the West for 400 years or so. In France, still given in drops on sugar cubes for flatulence and fever, and to open the appetite. The oil can be added to rubbing massage for rheumatic pain and injuries of the bone.
DRIED ROOTThe dried residue, which in China called gan jiang primarily used to heat and excite the stomach and lungs, and is effective to restore the yang. In the West, was successfully used for very severe nausea trips in recent studies successfully used for very severe nausea of pregnancy.
FRESH ROOTDecoctionFor freezing and for colds with runny, use 1-2 slices in a cup of water and simmer for 10 minutes. You can add a pinch of cinnamon.
DRIED ROOTCAPSULESTake 1-2 capsules of 200 mg prior to travel for nausea. Use at doses up to 1 g for morning sickness in pregnancy.DecoctionChinese use dried ginger in combination with other herbs to restore or yang energy of the spleen, the feeling of fullness in the abdomen and the overabundance phlegm.
ESSENTIAL OILMASSAGE OILAdd 5-10 drops of ginger oil in 25 ml almond oil for rheumatism or back pain.OilUse 1-2 drops on a sugar cube or a teaspoon of honey for flatulence, menstrual cramps, nausea or upset stomach.
PRECAUTIONSAvoid excessive amounts of ginger if your stomach is already hot and overexcited, as in peptic ulcers. Use ginger with caution during pregnancy, and if you can get it safely at the doses recommended.
How clean and smooth ginger.Cleaning: It is important to remove thin peels without PELEKIS root. The tool that cleans vegetables or a very sharp knife is essential. Just down the paring hiding the most aromatic part of ginger.
Cut: With a sharp knife cut slices first minute of the cleaned root. Then cut them into sticks, and finally stacked together sticks to the chopping. Thus break the strong fibers of the root.
Rubbing: Instead of chopping the cleaned ginger root, we can and to rub. The Thais have special graters for ginger, but the common fine grater do wonderful work.
Ginger juice: Some recipes call ginger juice, with no fibers. Put the grated ginger in cheesecloth, twist the ends of the cloth and press hard to get the aromatic juice. Discard the solids from the cheesecloth.
Chicken Salad with cabbage, fennel and gingerInspired by Vietnamese recipeFor 4-6 people4 cups shredded cabbage1 small fennel (fennel) chopped1 1/2 cup grated carrot3 tsp salt1 large onion, thinly sliced1 large clove garlic, chopped1 tablespoon white rice vinegar (see Note)2 tablespoons lemon juice2 tablespoons Asian fish sauce (fish sauce)1-2 tablespoons sugar (to taste)2 tablespoons grated fresh ginger1 fresh chilli, finely chopped2 tablespoons dark sesame oil (see note)2 1/2 cups chopped lean of boiled or baked chicken (or 1/2 pound chicken breasts, cooked and chopped)1/3 cup fresh mint leaves3 tablespoons salted peanuts, chontrokopanismena
In bowl stir thoroughly cabbage and fennel with 2 tablespoons of salt, cover and keep in the refrigerator for 30 minutes to 2 hours. In another bowl, mix the carrots with the remaining salt, cover and leave it to marinate and refrigerate. Put in a small bowl also the onion with the garlic and moisten with vinegar and lemon juice, and leave them to marinate for 30 minutes.
Half an hour before serving the salad, drain the onion and garlic and mix the juice with the fish sauce and sugar as much you want, stirring well until sugar dissolves. Add the ginger and chili pepper, onion, garlic and sesame oil, and let the sauce stand as they strain the vegetables.
Put the cabbage and carrots in a strainer and rinse under cold running water. Press to drain well and spread them in a towel, leave all water (otherwise the salad will become unsavory).
Chop the mint. In a large bowl, mix the cabbage and carrots with the chicken, drizzle with the sauce, add the peanuts and mint, keeping a little for garnish. Allow the salad to marinate in the sauce 15-20 minutes before you serve it, adorning the remaining mint.
A native of tropical Asia, ginger is used in pharmacy in the West for 2000 years or so. In America they brought the Spaniards and is now grown extensively in the West Indies. It is hot and dry herb and traditionally epernan to warm the stomach and banish colds. In the 18th century, they added a physician to modify its action and reduce the irritating effects on the stomach. The ginger is still used in China to reduce the toxicity of certain herbs.
Character: Severe flavor, hot, dry.Ingredients: Volatile oil (and borneol, citral), alkaloids, mucilage.Actions: Stimulant circulation, relaxes peripheral blood vessels, diaphoretic, expectorant, prevents vomiting, abnormal, antiseptic. Locally: increases the blood flow in an area.
FRESH ROOTIn China, the fresh root, sheng jiang, mainly used as a diaphoretic and expectorant for colds and psyxeis. Baked in hot ashes used for diarrhea and stopping the bleeding. Except that deliver the fresh root for colds, Westerners feel good the herbal stimulant traffic.ESSENTIAL OILThe oil of ginger used in the East and the West for 400 years or so. In France, still given in drops on sugar cubes for flatulence and fever, and to open the appetite. The oil can be added to rubbing massage for rheumatic pain and injuries of the bone.
DRIED ROOTThe dried residue, which in China called gan jiang primarily used to heat and excite the stomach and lungs, and is effective to restore the yang. In the West, was successfully used for very severe nausea trips in recent studies successfully used for very severe nausea of pregnancy.
FRESH ROOTDecoctionFor freezing and for colds with runny, use 1-2 slices in a cup of water and simmer for 10 minutes. You can add a pinch of cinnamon.
DRIED ROOTCAPSULESTake 1-2 capsules of 200 mg prior to travel for nausea. Use at doses up to 1 g for morning sickness in pregnancy.DecoctionChinese use dried ginger in combination with other herbs to restore or yang energy of the spleen, the feeling of fullness in the abdomen and the overabundance phlegm.
ESSENTIAL OILMASSAGE OILAdd 5-10 drops of ginger oil in 25 ml almond oil for rheumatism or back pain.OilUse 1-2 drops on a sugar cube or a teaspoon of honey for flatulence, menstrual cramps, nausea or upset stomach.
PRECAUTIONSAvoid excessive amounts of ginger if your stomach is already hot and overexcited, as in peptic ulcers. Use ginger with caution during pregnancy, and if you can get it safely at the doses recommended.
How clean and smooth ginger.Cleaning: It is important to remove thin peels without PELEKIS root. The tool that cleans vegetables or a very sharp knife is essential. Just down the paring hiding the most aromatic part of ginger.
Cut: With a sharp knife cut slices first minute of the cleaned root. Then cut them into sticks, and finally stacked together sticks to the chopping. Thus break the strong fibers of the root.
Rubbing: Instead of chopping the cleaned ginger root, we can and to rub. The Thais have special graters for ginger, but the common fine grater do wonderful work.
Ginger juice: Some recipes call ginger juice, with no fibers. Put the grated ginger in cheesecloth, twist the ends of the cloth and press hard to get the aromatic juice. Discard the solids from the cheesecloth.
Chicken Salad with cabbage, fennel and gingerInspired by Vietnamese recipeFor 4-6 people4 cups shredded cabbage1 small fennel (fennel) chopped1 1/2 cup grated carrot3 tsp salt1 large onion, thinly sliced1 large clove garlic, chopped1 tablespoon white rice vinegar (see Note)2 tablespoons lemon juice2 tablespoons Asian fish sauce (fish sauce)1-2 tablespoons sugar (to taste)2 tablespoons grated fresh ginger1 fresh chilli, finely chopped2 tablespoons dark sesame oil (see note)2 1/2 cups chopped lean of boiled or baked chicken (or 1/2 pound chicken breasts, cooked and chopped)1/3 cup fresh mint leaves3 tablespoons salted peanuts, chontrokopanismena
In bowl stir thoroughly cabbage and fennel with 2 tablespoons of salt, cover and keep in the refrigerator for 30 minutes to 2 hours. In another bowl, mix the carrots with the remaining salt, cover and leave it to marinate and refrigerate. Put in a small bowl also the onion with the garlic and moisten with vinegar and lemon juice, and leave them to marinate for 30 minutes.
Half an hour before serving the salad, drain the onion and garlic and mix the juice with the fish sauce and sugar as much you want, stirring well until sugar dissolves. Add the ginger and chili pepper, onion, garlic and sesame oil, and let the sauce stand as they strain the vegetables.
Put the cabbage and carrots in a strainer and rinse under cold running water. Press to drain well and spread them in a towel, leave all water (otherwise the salad will become unsavory).
Chop the mint. In a large bowl, mix the cabbage and carrots with the chicken, drizzle with the sauce, add the peanuts and mint, keeping a little for garnish. Allow the salad to marinate in the sauce 15-20 minutes before you serve it, adorning the remaining mint.
