Ginger (Zingiber officinale) was brought from China to Peru in the late 18th century. It is
mainly grown in the Junin region in the central jungle surrounding the Andean foothills.
The ecological conditions are perfect with soils rich in organic matter and an equable climate contributing to the unique, intense flavour.
Packed full of antioxidants, ginger strengthens the immune system, improves digestion and reduces nausea. This thought to be due to 6-gingerol’s anti-inflammatory properties which reduce symptoms of osteoarthritis. Gingerol looks promising in reducing LDL cholesterol and triglycerides and may even protect against age-related brain damage.
Fresh ginger inhibits the growth of many bacteria and is effective in inflammatory gum disease such as gingivitis and periodontitis. It lowers the rick of infections and helps reduce respiratory infections caused by the RSV virus.
The organic coconut nectar sugar used here complements the spiciness and offers sweetness with a lower GI than normal cane sugar.
Credit: Ceri, Zenxin Master Chef
Print the recipe: Organic Peruvian Ginger Tea Thermomix version
Preparation: 5 mins
Cooking time: 20 mins
Total: 25 mins
Serves: 6 – 8
- 1½ litres filtered water
- 5 tbsp organic coconut nectar sugar
- 70g organic Peruvian ginger
- Wash and scrape the skin off the Peruvian ginger
- Chop the ginger into slices and add into the Thermomix bowl
- Add 1½ litres filtered water
- Add the coconut nectar sugar
- Select 20 mins, 100°C, speed 1 and start cooking the ginger
- After 20 mins blend the ginger speed 10 for 30 secs
- Serve and enjoy 🙂