GINGER
Although it may appear to be a root, ginger is actually the underground stem of the plant. There are two types of ginger: the young or spring, whose skin is thinner and flavor is smoother and more tender than the mature variety. It has a distinctive aroma and its flavor is spicy and hot
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Recipes
Culture
Origin
Nutritional Value
Recipes
Recipes
It can be eaten raw, cooked, candied or dried. It is an essential ingredient in many cuisines. Ginger root can be used in dressings, purees, beverages, teas, smoothies, and juices. It can be crystallized, candied, or pickled and used for preservation. In Asian and Indian cultures it is often shredded or ground to use as a spice for food. In the preparation of gin, ginger is a common ingredient.
Culture
Culture
Its consumption became popular in Europe where it turned into a highly-prized spice, while in China it was considered an aphrodisiac. Ginger is the main ingredient used to make the famous gingerbread cookies for Christmas. Who hasn’t tried those?Origin
Origin
Ginger originated in Southeast Asia, mainly in India. Although it was the Romans who first introduced it to Europe. This product started to gain popularity during the Middle Ages in the Mediterranean regions and then settlers brought it to American soil.Nutritional Value
Nutritional Value
330 calories per 100 grams. Ginger is associated with properties that fight dizziness, alleviate rheumatism, and act as an anti-inflammatory. However, excess consumption can cause gastritis and / or stomach ulcers.Related Products
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