Primarily used as a spice, due to its pungent taste, actually in the kitchen reveals a remarkable versatility, ranging from preparation caramelized, typical of Japan, at the Ginger Ale, drink widespread in North America, the ginger beer and ginger biscuit baking the UK and Northern Europe.
Culinary eclecticism combines a variety of health benefits, with recognized antiemetic those alleged anti-inflammatory and antioxidant
Ginger produces a hot, fragrant kitchen spice flavour, can also be used to make Ginger Wine and Ginger Tea. Jamaican ginger that is peeled has a well earned reputation as being the finest ginger available. Ginger from Jamaica has a pale color, subtle aroma and very fine textured powder, it’s also the most expensive. Sealed in bags to maintain the perfect flavour ©
Net Weight 1LB / 0,454 Kg.
Wholesale: Packaged in cases of 10 bags of 0,454 Kg. For price please contact us
Ginger attributed many properties, not all scientifically verified. Traditionally used to aid digestion and fight all types of nausea, from that due to transportation, to that in pregnancy, that due to chemotherapy, although in both cases it is necessary to consult your doctor before deciding to use it, in what form and how much: some definitely not recommended in pregnancy. It is also not recommended in case of ulcer.
The infusion or decoction can be prepared with slices of fresh rhizome, but in many drinks like ginger ale using powdered ginger. Fresh ginger is also a useful adjunct in the case of halitosis.
The prorietà stimulant and carminative would help in cases of colic; but the influence on the production of bile would make it inadvisable for people suffering from gallstones.
Every 100 grams: 80 calories; 78.9 g. ca of water, 17.8 g. ca carbohydrate, 2 gr. ca fibers, 1.8 gr. ca fibers, 0.75 g. ca fat.
In percentage: 83.5% ca of carbohydrates, 8.5% protein ca, ca 7.9% fat.
Minerals: calcium, phosphorus, sodium, potassium, magnesium, iron, manganese, zinc, copper, selenium.
Vitamins: B1, B2, B3, B5, B6, C, E, J.
Amino acids: the most present are aspartic acid and glutamic acid.