Ginger Water / Ginger Tea: Recipe + Preparation - Cooking or not?
- Prepare ginger water
- Prepare ginger tea
- Various recipes
Ginger is a real power root! Whether as a hot spice in the Asian kitchen or as a tea at the next cold - with ginger you stay healthy. Just an infusion of the aromatic root has it all. A distinction is made between ginger tea and ginger water - the anti-inflammatory effect of the infused ginger root stimulates not only the circulation, but also refreshes body and mind. We inform you about the right preparation, whether you should cook the ginger or not and whether you can prepare the brew also cold.
Ginger tastes fruity, but also spicy and spicy - these taste characteristics make the root of a versatile food. For sharpening food, as a dessert or as a drink, ginger is becoming increasingly popular and processed more often. Its many ingredients should also make it slim at the same time - ginger is a real superfood!
Ginger is a medicinal plant - the tuber is the rootstock of the ginger plant (Zingiber officinale). If you have a cold in winter, ginger tea and ginger water will work wonders. The two drinks differ in that, unlike ginger, the tea may contain other herbs and spices. The preparation makes the difference here.
Prepare ginger water
- 15 g of dried or fresh ginger
- larger drinking glass or small jug
- Grater or sieve or bottle with fruit insert
Note: The lemon is Ginger's best friend - a few slices turn their ginger water into a trend drink.
Ginger water itself is very easy to produce. Dose the ginger at will to create your own perfect recipe. A few slices can already flavor a full liter of water. The ginger water tastes even better if you refine it with a little honey and lemon.
The ginger can be peeled, but it does not necessarily have to be peeled. Cut the ginger into thin slices. Then pour these slices on with hot water.
Note: If you use organic ginger, the tuber only needs to be properly cleaned. The shell does not have to be removed then. Otherwise, we recommend peeling the ginger, especially if it is a bit older and the shell is very woody. Since the ingredients are located directly under the shell, the ginger should be peeled as thin as possible.
Let the ginger water draw for 5 to a maximum of 15 minutes. Thereafter, the ginger slices should be scooped out with a spoon. At best, use a tea strainer that works even better.
Now the water can be drunk - it is slightly spicy and refreshing. Of course, the sharpness is always related to the amount of ginger and how long you let it go in the water.
Another variant: You rub the ginger into the drinking vessel - this allows you to better dose the ginger and drink it directly. So you have even more of the healing ingredients.
Ginger water can also be applied cold. This variant is gentler. For this a bottle or jug with fruit insert is suitable. Add the chopped ginger to this insert and let the bottle of water soak overnight. The next day you can easily dispose of the ginger and left a flavored ginger water.
Ginger water can drink warm or cold. Well closed and kept in the fridge for a few days.
Especially in summer, a jug of ginger water cooled with ice cubes - or as a refreshing sports drink we recommend the slightly spicy water.
If you take ginger water 3 times a day, you can do a lot, even if the weak dosage in the water is less than with ginger tea. The water ensures a good metabolism and promotes blood circulation, which is ideal for sports enthusiasts and on hot summer days. The sharpness refreshes additionally.
Prepare ginger tea
- 15 g of dried or fresh ginger
- Sugar and honey
- 1 tsp black tea
- Tea strainer or teapot with sieve insert
There are two variants for the preparation of ginger tea: infusion and cooking.
Cut the ginger into small pieces. As with ginger water, ginger can be infused with hot water and allowed to steep. In order to make it a real tea, add an additional teaspoon of black tea. There are glass teapots with insertable sieves. Simply fill this strainer with the minced ginger and black tea. The pot is then filled with hot water from the kettle. Let the ginger pull for a maximum of 15 minutes. In itself, the ginger does not have to be taken out of the pot.
Done is the ginger tea!
But: The longer you keep the ginger in the water, the sharper it gets.
The cooking of ginger tickles even more ginger oil from the root - which of course means that the ginger tea is much sharper than an infusion. This is the difference between the preparation of ginger and the preparation of lemon - the ginger is not primarily concerned with the contained vitamins, such as the lemon, which can be destroyed by boiling water, but the ginger oil. This is heat resistant and intensifies through cooking.
Therefore: Yes, you can boil ginger tea for a more intense taste and therefore a higher effect.
Slice the ginger and place it in a pot of boiling water. Then add a teaspoon of black tea. The water is now simmered for about 20 minutes.
Then pour the ginger tea through a sieve directly into the drinking vessel or jug. Boiling tea with a pot requires a bit more organization, but with some patience and skill, you get the ginger tea finely sifted into your cup.
Tip: Use a saucepan with a long handle and spout for cooking.
As with ginger water, you can now refine the tea with honey, mint and lemon slices.
You can pour the ingredients of the following recipes both in a jug of hot water or in a saucepan. The second method clearly brings a more intense taste.
Ginger tea with orange and pepper
- 1 L of water
- 2 tablespoons of grated ginger
- 1 pinch of pepper
- Juice of an orange
Ginger tea with peppermint and lime
- 1 L of water
- 1 sprig of fresh peppermint
- ginger slices
- Juice of half a lime
Ginger and thyme tea
- 1 L of water
- 15 g of ginger
- 2 tbsp thyme (dried)
- Juice of a lemon
- Chili (two cut rings)
Basil ginger tea
- 1 L of water
- 30 g of ginger
- a handful of basil leaves
- 3 peppercorns
- 5 g of licorice root
Ginger contains over 160 ingredients, including various vitamins (vitamin C, B6), iron and phosphorus, as well as potassium and sodium. Responsible for the sharpness is Oleosresin, which is also referred to as ginger oil. This is between 5 - 8% in ginger. The oil has an antiseptic, circulation-enhancing and cleanses the lymph. Likewise, research has proven that ginger lowers cholesterol levels.
Ginger in the cold
The ingredients of ginger heat the body from the inside and promote blood circulation - pathogens can be more difficult to fix in the mucous membranes. Therefore, ginger is a good remedy for preventing and treating colds. Its antibacterial effect strengthens the immune system and inhibits inflammation.
Ginger in pain
The gingerols contained in ginger have a similar function as acetylsalic acid (contained in aspirin) - they inhibit pain enzymes. For example, ginger extracts are also used in the treatment of rheumatism, muscle aches or even headaches.
Ginger for nausea and digestive problems
Gingerols stimulate bile juice production and thus accelerate digestion. Suffering from bloating or constipation, drinking ginger tea, especially after a greasy meal, is definitely worth it.
If they are sick, the heat and the gingerols of the ginger tea provide for a relief of the gastric mucosa. It is also advisable to travel with traveling sickness, on boat trips or on the plane to chew small pieces of ginger.
Important - side effects
Do not take more than 50 g of ginger a day - the medicinal plant can also have side effects when consumed high. This can be: diarrhea, bloating, heartburn, as well as irritation in the mouth. Likewise, ginger has a blood thinning effect when consumed excessively.
Important: Pregnant women should absolutely agree with the consumption of ginger with their doctor.