Ginger

Ginger, also known as "fresh ginger" or "ginger root", is a perennial herb belonging to the Zingiberaceae family. It is distinguished by its light brown, knotty rhizomes and yellow or white flesh, its strong aromatic odor, and its pungent, spicy flavor. Ginger is widely used in many cuisines around the world, particularly in Asian and Indian cuisine, and is used fresh, dried, ground, or pickled to add a distinctive flavor to dishes and beverages. Ginger contains essential oils rich in gingerol, which give it its characteristic aroma and flavor. It also contains other compounds such as shogaol and zingerone, which have antioxidant and anti-inflammatory properties.

Uses:

• Kitchen:

• Added to main dishes, especially in Asian and Indian cuisine.

• Used in the preparation of soups, sauces and hot and cold drinks.

• Added to certain types of desserts and pastries.

• Used in making pickles and hot sauces.

• Traditional medicine:

• Helps treat nausea and vomiting, especially those associated with pregnancy or motion sickness.

• Relieves stomach aches, bloating and indigestion.

• Helps relieve menstrual pain.

• Strengthens the immune system and protects the body against diseases.

• Supposed to help lower blood cholesterol levels