Ginger has been part of the Thai culture for a very long period of time, some records say for over 5,000 years. It is a member of the Zingiberaceae family which also includes: turmeric, cardamom, and galangal. It is considered a hot ingredient. Ginger contains a lot of nutrients essential for our body, such as vitamin B, vitamin C, calcium, phosphorus, and beta-carotene; as well as the main bioactive compound, Gingerol, with various benefits including antioxidant, analgesic, anti-inflammatory and antipyretic properties.
Thai people mainly use ginger for flavoring foods, desserts, and beverages. They use every part of the ginger, but the most abundant usage would be the root as it offers additional health benefits, for example supporting overall digestion, reducing muscle pain and soreness, improving stress and depression, fighting cancer and infection, and delaying hunger. Ginger root has long been used in Thai cuisine. It is used to make both savory and sweet dishes, and also drinks.
Steamed sea bass with ginger and soy sauce
Bua Loy Nam King