Season(ings) Greetings: Ginger and Garlic

Ginger and garlic are two of the most popular spices during the holiday season and throughout the year. 

Ginger is one of the oldest and most popular spices, known for its peppery and fragrant root. Ginger is particularly popular during the holiday season, found in gingerbread, cookies, cakes, crackers, ginger beverages (ale, tea, beer, wine), and candies. Ginger is considered an antioxidant, antimicrobial and effective food preservative. Brain-protective and anti-inflammatory properties are due in part to the amino acids, calcium, essential fatty acids, iron, magnesium, manganese, phosphorus, selenium, zinc, and vitamins K, B₁, B₂, B₃, B₆ and C in ginger.  (Vitamin A is found in ground ginger.) Ginger consumption has been linked to effective treatment of certain types of nausea, muscle pain associated with exercise, colon inflammation, and arthritis, though further research is warranted. 

Tip: Add ginger and orange zest to roasted carrots. 

Note: Ginger consumption in large quantities may lead to stomach distress, and should be avoided by persons taking anticoagulants or with gallstones. 

Associated recipes: Bourbon Marinated Roast Pork Tenderloin and Pumpkin Ginger Pancakes

Over the Spice Rainbow: Turmeric, Black Pepper, Red Pepper, Ginger, Clove, Cinnamon, Nutmeg

Photo: Aliasghar Honarmand via Wikimedia Commons and http://www.flickr.com/photos/honarmand/

Garlic has strong antibacterial and antifungal properties, among numerous other reported health benefits.  Garlic is heart-healthy due to its beneficial effects on lipid metabolism, blood pressure, and cholesterol levels. Garlic contains calcium, folate, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, and vitamins C, B₁, B₂, and B3. The true key to garlic’s benefits may be the compound allicin, associated with enhanced immune function, lowered blood pressure, improved circulation, lower cancer rates, decreased fat storage, improved acne, and memory improvement. 

Tip: To counter the sulfurous compounds in garlic which can lead to bad breath, chew fresh cardamom seeds or a fresh parsley sprig after a garlicky meal. 

Associated recipe: Jamila’s Crawfish, Spinach and Zucchini Bisque   

Up ahead: Mustard Seed and Nutmeg

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