Ginger

Ginger contains a spicy mixture of resin and ethereal oils, the scent zingiberol and the enzyme zingibain which splits proteins. Ginger is used fresh as vegetable, candied or dried as a spice. It is seen as a remedy for stomach problems, indigestion, rheumatism and injuries. Ginger Ale is also produced with ginger.

Characteristics: Unevenly formed, branched roots of a length of up to 50 cm. Beige or light-brown on the outside, light and slightly yellow on the inside, somewhat fibrous. Hot-spicy taste.

Origin: Asia; cultivation in China, India, Japan, Costa Rica, Brasil, Kenya.

 

 


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