Instant Ginger Drink (Ranong)

Instant Ginger Drink (Ranong)

Product Name: Напиток имбирь – Instant Ginger Drink (Ranong), Zingiber officinale, Instant Ginger Drink (Ranong), Ingwergetränk (Ranong), Boisson au gingembre (Ranong), Bebida de jengibre (Ranong), เครื่องดื่มขิงสำเร็จรูป (ระนอง)

Synonyms: ginger tea, ginger infusion, hot ginger beverage.

Parts Used: rhizome (root) — main part.

Product Nutritional Value: carbohydrates, dietary fiber, potassium, manganese, magnesium, vitamin C, vitamin B6, essential oils (gingerol, shogaol).

Main Beneficial Properties of the Product: anti-inflammatory action, antioxidant activity, improved digestion, immune support, relief of nausea symptoms, improved blood microcirculation, antibacterial effect.

Beneficial for Conditions: Dyspepsia (K30), functional dyspepsia (K31.9), acute gastroenteritis (A09), nausea and vomiting of pregnancy (O21), arterial hypertension (I10), common cold (J06), osteoarthritis (M15–M19).

Contraindicated for Conditions: Ginger allergy (T78.1), gastric ulcer (K25), gastritis with high acidity (K29.0), cholelithiasis (K80), severe chronic renal failure (N18.5).

Culinary Use: Hot and cold beverages, herbal teas, sauces for meat and fish dishes, marinades, baked goods, desserts, soups and broths, medicinal infusions.

Forms and Processed Products: powder, dried root, tea blends, extracts, capsules, paste, syrup.

Geography of Use and Dietary Traditions

Ginger has long been used in the cuisine and medicine of South and Southeast Asian countries. In China, it was used over 2000 years ago as a universal remedy for stomach ailments and colds. In India, ginger is a key ingredient in the Ayurvedic system, where it is considered a "universal medicine." In Thailand, ginger is traditionally consumed in the form of hot beverages after meals to improve digestion and warm the body. In Arabic cuisine, ginger is added to meat dishes and sweets, giving them a spicy taste. In Europe, ginger became popular in the Middle Ages thanks to trade routes with the East and became firmly established in the tradition of Christmas baking. Today it is widely used worldwide as a component of beverages, sauces, soups, and desserts, as well as a natural remedy for supporting immunity and relieving cold symptoms.

Toxicity and Food Safety

Ginger is safe for most people in moderate doses. Individual intolerance and allergic reactions are possible. Excessive consumption may cause heartburn, stomach irritation, diarrhea. Not recommended for severe gastrointestinal pathologies and in combination with anticoagulants.

Product Composition: 100% ginger juice powder

Culinary Recipes with Instant Ginger Drink (Ranong)

Recipe 1. Hot Ginger Beverage

• Ingredients: Instant Ginger Drink (Ranong) 1 sachet (5 g), hot water 150 ml.
• Preparation method: boil water to 90–95 °C, pour 150 ml into a cup, add the powder, stir, serve immediately with lemon or mint.
• Nutritional value per serving: 20 kcal, protein 0 g, fat 0 g, carbohydrates 5 g.
• Culinary features: Classic warming tea, widely used in Thailand and China during the cold season and for colds.

Recipe 2. Cold Ginger Beverage

• Ingredients: Instant Ginger Drink (Ranong) 2 sachets (10 g), hot water 100 ml, cold water 100 ml, ice 200 g, lemon 10 g, mint 2 g.
• Preparation method: dissolve the powder in hot water, cool slightly, pour into a tall glass with ice, add cold water, garnish with lemon and mint.
• Nutritional value per serving: 40 kcal, protein 0 g, fat 0 g, carbohydrates 10 g.
• Culinary features: Refreshing summer drink, common in tropical Southeast Asian countries.

Recipe 3. Ginger Latte

• Ingredients: Instant Ginger Drink (Ranong) 1 sachet (5 g), milk 200 ml, hot water 50 ml, ground cinnamon 1 g.
• Preparation method: heat milk to 70 °C, froth with a whisk or milk frother; in a cup, dissolve the powder in hot water, pour in the frothed milk, sprinkle cinnamon on top.
• Nutritional value per serving: 120 kcal, protein 6 g, fat 4 g, carbohydrates 15 g.
• Culinary features: Modern fusion beverage, popular in European and Asian cafes as a coffee alternative.

Recipe 4. African Ginger Tea with Milk (inspired by chai)

• Ingredients: Instant Ginger Drink (Ranong) 1 sachet (5 g), milk 150 ml, water 100 ml, cardamom 1 g, cloves 1 g.
• Preparation method: bring water with spices to a boil, add milk and heat to 90 °C, add the instant ginger drink powder, stir, strain, and serve hot.
• Nutritional value per serving: 110 kcal, protein 5 g, fat 3 g, carbohydrates 15 g.
• Culinary features: Drink inspired by East African "chai," popular in Kenya and Tanzania, where tea with milk and spices, including ginger, is traditionally brewed.

Recipe 5. Ginger Beverage with Honey

• Ingredients: Instant Ginger Drink (Ranong) 1 sachet (5 g), hot water 150 ml, natural honey 15 g, lemon 10 g.
• Preparation method: dissolve the powder in hot water, cool to 60 °C, add honey, mix thoroughly, garnish with a lemon slice.
• Nutritional value per serving: 70 kcal, protein 0 g, fat 0 g, carbohydrates 18 g.
• Culinary features: Traditional medicinal drink, common in India and the Middle East for immune support.

Recipe 6. Spicy Ginger Cocktail

• Ingredients: Instant Ginger Drink (Ranong) 1 sachet (5 g), orange juice 100 ml, sparkling water 100 ml, ice 150 g, cinnamon stick 2 g, cloves 1 g.
• Preparation method: in a shaker, mix the powder with orange juice, add ice and spices, shake for 15 seconds, pour into a tall glass, top up with sparkling water, garnish with a cinnamon stick.
• Nutritional value per serving: 80 kcal, protein 0 g, fat 0 g, carbohydrates 20 g.
• Culinary features: Original non-alcoholic cocktail with a spicy taste, found in modern bar culture in Europe and Asia.

Recipe 7. Ginger Panna Cotta

• Ingredients: Instant Ginger Drink (Ranong) 2 sachets (10 g), 30% cream 300 ml, milk 100 ml, sugar 40 g, sheet gelatin 6 g, vanilla sugar 5 g.
• Preparation method: 1) Soak gelatin in cold water for 10 minutes. 2) In a saucepan, mix cream, milk, sugar, and vanilla sugar, bring to 80 °C, do not boil. 3) Dissolve the instant ginger drink powder in the hot mixture, stir thoroughly. 4) Remove from heat, add the bloomed gelatin, stir until dissolved. 5) Pour into molds and refrigerate for 4–5 hours until set. 6) Before serving, garnish with fresh berries or mint.
• Nutritional value per serving: 210 kcal, protein 4 g, fat 14 g, carbohydrates 18 g.
• Culinary features: Dessert of Italian origin, adapted with the addition of Asian spices; popular in fusion cuisine restaurants in Europe and Asia.