{"id":13192,"date":"2015-11-22T17:07:33","date_gmt":"2015-11-22T16:07:33","guid":{"rendered":"https:\/\/www.gastropedia.nl\/?post_type=article&#038;p=13192"},"modified":"2017-01-13T22:47:09","modified_gmt":"2017-01-13T21:47:09","slug":"gember-zingiberaceae","status":"publish","type":"article","link":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/","title":{"rendered":"Gember (Zingiberaceae)"},"content":{"rendered":"<div id=\"attachment_34076\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg\" rel=\"attachment wp-att-34076\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-34076\" class=\"size-medium wp-image-34076\" src=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers-300x213.jpg\" alt=\"Gember vers\" width=\"300\" height=\"213\" srcset=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers-300x213.jpg 300w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers-150x106.jpg 150w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg 575w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-34076\" class=\"wp-caption-text\">Gember vers<\/p><\/div>\n<p>Er is witte, zwarte en rode gember\u00a0In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij citroengeel met een blauwachtige kern. Gember wordt, behalve vers, ook in Gember of gekonfijte vorm toegepast. De specerij dient ook als grondstof voor gemberbier en ginger al e. Gember is in de Indonesische keuken bekend als djah\u00e9. Knoestige, bruine verse of en gedroogde wortel van de gemberplant; heeft een frisse, enigszins kruidige smaak.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_34073\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember.jpg\" rel=\"attachment wp-att-34073\" data-rel=\"lightbox-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-34073\" class=\"size-medium wp-image-34073\" src=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-300x123.jpg\" alt=\"Gember gedroogd en poeder\" width=\"300\" height=\"123\" srcset=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-300x123.jpg 300w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-768x316.jpg 768w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember.jpg 1024w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-150x62.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-34073\" class=\"wp-caption-text\">Gember gedroogd en poeder<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Er is witte, zwarte en rode gember\u00a0In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij citroengeel met een blauwachtige kern. Gember wordt, behalve vers, ook in Gember of gekonfijte vorm toegepast. De specerij dient ook als grondstof voor gemberbier en ginger al e. Gember [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":34076,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"article_category":[42,62,44,60],"article_term":[241],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gember (Zingiberaceae) &#8226; Gastropedia<\/title>\n<meta name=\"description\" content=\"Er is witte, zwarte en rode gember In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gember (Zingiberaceae) &#8226; Gastropedia\" \/>\n<meta property=\"og:description\" content=\"Er is witte, zwarte en rode gember In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/\" \/>\n<meta property=\"og:site_name\" content=\"Gastropedia\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/gastropedia.nl\" \/>\n<meta property=\"article:modified_time\" content=\"2017-01-13T21:47:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"575\" \/>\n\t<meta property=\"og:image:height\" content=\"408\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minuut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/\",\"url\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/\",\"name\":\"Gember (Zingiberaceae) &#8226; Gastropedia\",\"isPartOf\":{\"@id\":\"https:\/\/www.gastropedia.nl\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg\",\"datePublished\":\"2015-11-22T16:07:33+00:00\",\"dateModified\":\"2017-01-13T21:47:09+00:00\",\"description\":\"Er is witte, zwarte en rode gember In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij\",\"breadcrumb\":{\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#breadcrumb\"},\"inLanguage\":\"nl-NL\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"nl-NL\",\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#primaryimage\",\"url\":\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg\",\"contentUrl\":\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg\",\"width\":575,\"height\":408,\"caption\":\"Gember vers\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.gastropedia.nl\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Artikelen\",\"item\":\"https:\/\/www.gastropedia.nl\/artikel\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Productinformatie\",\"item\":\"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Kruiden en Specerijen\",\"item\":\"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/kruiden-en-specerijen\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"Gember (Zingiberaceae)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gastropedia.nl\/#website\",\"url\":\"https:\/\/www.gastropedia.nl\/\",\"name\":\"Gastropedia\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gastropedia.nl\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"nl-NL\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gember (Zingiberaceae) &#8226; Gastropedia","description":"Er is witte, zwarte en rode gember In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/","og_locale":"nl_NL","og_type":"article","og_title":"Gember (Zingiberaceae) &#8226; Gastropedia","og_description":"Er is witte, zwarte en rode gember In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij","og_url":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/","og_site_name":"Gastropedia","article_publisher":"https:\/\/www.facebook.com\/gastropedia.nl","article_modified_time":"2017-01-13T21:47:09+00:00","og_image":[{"width":575,"height":408,"url":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Geschatte leestijd":"1 minuut"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/","url":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/","name":"Gember (Zingiberaceae) &#8226; Gastropedia","isPartOf":{"@id":"https:\/\/www.gastropedia.nl\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#primaryimage"},"image":{"@id":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#primaryimage"},"thumbnailUrl":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg","datePublished":"2015-11-22T16:07:33+00:00","dateModified":"2017-01-13T21:47:09+00:00","description":"Er is witte, zwarte en rode gember In onze streken wordt in hoofdzaak de vlezige, duimdikke wortelknol van de witte gember gebruikt; in het hart is hij","breadcrumb":{"@id":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#breadcrumb"},"inLanguage":"nl-NL","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/"]}]},{"@type":"ImageObject","inLanguage":"nl-NL","@id":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#primaryimage","url":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg","contentUrl":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/11\/Gember-vers.jpg","width":575,"height":408,"caption":"Gember vers"},{"@type":"BreadcrumbList","@id":"https:\/\/www.gastropedia.nl\/artikel\/gember-zingiberaceae\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.gastropedia.nl\/"},{"@type":"ListItem","position":2,"name":"Artikelen","item":"https:\/\/www.gastropedia.nl\/artikel\/"},{"@type":"ListItem","position":3,"name":"Productinformatie","item":"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/"},{"@type":"ListItem","position":4,"name":"Kruiden en Specerijen","item":"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/kruiden-en-specerijen\/"},{"@type":"ListItem","position":5,"name":"Gember (Zingiberaceae)"}]},{"@type":"WebSite","@id":"https:\/\/www.gastropedia.nl\/#website","url":"https:\/\/www.gastropedia.nl\/","name":"Gastropedia","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.gastropedia.nl\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"nl-NL"}]}},"_links":{"self":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article\/13192"}],"collection":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article"}],"about":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/types\/article"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/users\/7"}],"version-history":[{"count":3,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article\/13192\/revisions"}],"predecessor-version":[{"id":40332,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article\/13192\/revisions\/40332"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/media\/34076"}],"wp:attachment":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/media?parent=13192"}],"wp:term":[{"taxonomy":"article_category","embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article_category?post=13192"},{"taxonomy":"article_term","embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article_term?post=13192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}