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GINGER INTRODUCTION
GINGER, (ZINGIBER OFFICINALE), HERBACEOUS PERENNIAL
PLANT OF THE FAMILY ZINGIBERACEAE.
Ginger is one of the oldest spices that is known for its strong and spicy aroma. It is one of the most used ingredients in any spicy dish that we prepare. Common forms of ginger include fresh or dried pieces(roots, flakes, granules and powder), juice, oil and extracts(ginger oleoresin). This spice has a slightly biting taste and is used to flavour sauces, dishes, breads and cookies, confections, pickles, teas and beverages.
BENEFITS OF GINGER
Ginger contains about 2% essential oil, the principal component is gingerol. After the fresh ginger is cooked or dried, the gingerols are broken down into zingerone and shogaols. The ginger oil and ginger oleoresin is distilled from rhizomes for use in the food, perfume and pharmacy industries.
• Ginger is used in Asian medicine as an herbal remedy for stomach aches, nausea, and diarrhea.
• Many digestive, antinausea, cold and flu dietary supplements contain ginger extract as an ingredient.
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