Ginger's benefits should not be underestimated: it removes fishy odors, boosts flavor, and can also dispel cold and warm the body

Ginger is the rhizome of a plant in the Zingiberaceae family. It is not only one of the most commonly used seasonings in the kitchen, but also a familiar health-promoting food in traditional dietary culture. It has a pungent smell and contains components such as gingerol and volatile oils, giving it a very outstanding effect in removing fishy odors and enhancing flavor. Adding a few slices when boiling fish or stewing meat can noticeably reduce fishy and gamy smells.

In traditional views on food therapy, ginger is often used to dispel cold and warm the body. After getting chilled or caught in the rain, drinking a bowl of ginger soup or brewing a cup of brown sugar ginger tea is a long-standing habit in many households. Some people also boil ginger in water to relieve discomfort from motion sickness, or soak their feet in ginger water to help relax the body and promote blood circulation.

There are also many ways to eat ginger. Young ginger is mildly pungent and can be shredded for cold dishes or pickled in sugar and vinegar, with a crisp texture that whets the appetite; old ginger is more pungent and is better suited to stewing to remove odors or making ginger soup; dried ginger is mostly used as a medicinal material. When choosing ginger, it is best to pick roots with intact skin, a firm texture, and no rot or mold. Once bought, it can simply be stored in a cool, well-ventilated place.

It should be noted that ginger is pungent and warm in nature, so it should not be eaten in large amounts at one time, and moldy or rotten ginger should certainly not continue to be used. People with a hot constitution who are prone to excess internal heat should eat less of it as appropriate. Overall, ginger has a wide range of uses and is affordable, making it an indispensable helper in home cooking.