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Dry Ginger

Dry Ginger

Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means with a body like a horn, as in antlers. Dried ginger should be bruised by beating it to open the fibers, then infused in the cooking or making ginger beer and removed when the flavour is sufficient. Store dried and powdered ginger in airtight containers.The primary known constituents include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein.They are often pickled in vinegar or just cooked as an ingredient in many dishes. The juice from old ginger roots is extremely potent and is often used as a spice to cover up other strong odours and flavors such as in seafood and mutton. Medicinal uses - t is an effective treatment for nausea caused by motion sickness, morning sickness or other illness. Ginger root also contains many antioxidants. Powdered dried ginger root is made into pills for medicinal use. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps.

Dry Ginger

Dry Ginger

  • All Year
  • 10mts
  • 15-20 days
  • bag
  • Normal Temperature
  • 2000mts
  • Normal Temperature
  • T/T, D/P, L/C

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