Origin: China.
Ginger can be used fresh, dried, powdered or as an oil or juice
Ginger can be used fresh, dried, powdered or as an oil or juice, and is often added to processed foods and cosmetics. It is often used as an ingredient in recipes.
Ginger can be used fresh, dried, powdered or as an oil or juice and is often added to processed foods and cosmetics
The aroma and flavour of ginger comes from its natural oils, the most important of which is gingerol.
The aroma and flavour of ginger comes from its natural oils, the most important of which is gingerol
Gingerol is the main bioactive component of ginger, responsible for most of its medicinal properties. It has great anti-inflammatory and antioxidant effects
The many virtues attributed to ginger are mainly due to its richness in volatile oils.
It also possesses phenolic substances
It also has phenolic substances (called gingerols, shoagols and gingeronas), proteolytic enzymes, linoleic acid, vitamins (especially vitamin B6 and vitamin C) and minerals (calcium, magnesium, phosphorus and potassium)