Tumeric Ginger Comparison
Comparison between turmeric and ginger
Both turmeric and ginger are herbs, and each has its own uses in the field of diet and medicine. This test is for comparison.
Looking at its shape, the rhizomes of turmeric are mostly oval, yellow and bright in color, and the outer skin is slightly rough; the rhizomes of ginger are irregular and lumpy, with a light yellow color and a relatively smooth epidermis.
In terms of its taste, the taste of turmeric is bitter in the middle, and the smell is specific and rich; the taste of ginger is strong and spicy, but there is no bitter taste of turmeric.
In terms of medicinal power, turmeric has the effect of breaking blood and qi, passing menstruation and relieving pain. It is often used for chest and abdomen pain, limb pain and other diseases with stagnant qi and blood. The curcumin it contains, modern research also shows that it has many benefits such as anti-inflammatory and antioxidant. Ginger can relieve the surface and dissipate cold, warm the middle and stop vomiting, reduce phlegm and cough. Ginger is a commonly used product for mild cold symptoms on the surface of cold, or vomiting and diarrhea in the spleen and stomach deficiency.
For cooking purposes, turmeric is yellow in color and is often an important ingredient in spices such as curries. It can add color and flavor, giving the food a unique flavor and color. It is mostly used in South and South East Asia cuisine. Ginger is widely used to remove odor and increase flavor. It can be added to all kinds of dishes, whether fried or fried, especially in the cooking of meat and fishy ingredients, and the effect of removing odor is excellent.
From this point of view, although turmeric and ginger are both seasoning and medicinal materials, they have different shapes, flavors, effects and cooking applications. Users should pay close attention to them in order to do their best.
