Available in 5 and 25 Kg packs
Product Details
Origin : India
Production : India is the #1 producer in the world, Impressively, it accounts for an impressive 43% share in the overall global production of this aromatic and flavorful spice.
Name : Ginger, Generic Name : Zingiber
Nomenclature: The term “ginger” originated in English around the mid-14th century. Its roots can be traced back to the Medieval Latin “Zingiber,” which, in turn, comes from the Greek language.
Brief History :
Ginger’s generic name, Zingiber, is derived from the Greek zingiberis, which comes from the Sanskrit name of the spice, Srngaveram. Its use in India and China has been known from ancient times, and by the 1st century CE traders had taken ginger into the Mediterranean region. By the 11th century it was well known in England. The Spaniards brought it to the West Indies and Mexico soon after the conquest, and by 1547 ginger was being exported from Santiago to Spain.
Ginger root is a member of the family of roots consisting of turmeric and cardamom. There are over 1300 different species of ginger root plants. Its strong aroma and taste are due to ketones called gingerols, a primary component of the root. It is high in vitamin C, vitamin B6, micronutrients like magnesium, potassium, copper, manganese, fiber, and water.
Physical Properties :
The leafy stems of ginger grow about 3 feet high. The leaves are 6 to 12 inches long, elongate, alternate in two vertical rows, and arise from sheaths enwrapping the stem. The flowers are in dense cone like spikes about 1 inch thick and 2 to 3 inches long that are composed of overlapping green bracts, which may be edged with yellow. Each bract encloses a single small yellow-green and purple flower.
Medicinal Properties :
Gingerol and gingerol-related compounds have following biological activity.
- Antioxidant, anti-cancerous, and antimicrobial properties
- Anti-inflammatory, anti-cancerous activity
- Anti-tumour activity via induction of apoptosis and modulation of genetic activity
- Anti-analgesic activity
- Anti-proliferation activity
- Regulation of inflammatory genes
- Hepatoprotective activity
Nutritional Value : 100 g of Ginger contains 80 Kcal, 79% water
Ingredients: Protein 1.82 g, Vitamin C, total ascorbic acid 5 mg, Carbohydrate 17.8 g, Fiber, total dietary 2 g, Sugar 1.7 g, Calcium 16 mg, Iron 0.6 mg, Magnesium 43 mg, Phosphorus 34 mg, Potassium 415 mg, Sodium 13 mg, Zinc 0.34 mg, Copper 0.226 mg, Manganese 0.229 mg, Choline total 28.8 mg.
Data source: USDA Agricultural Research Service
Uses:
Ginger used in traditional medicine in China, India and Japan for centuries, and as a dietary supplement, in Asian curries and cuisine, in soups, in salad dressings, in herbal tea as crushed or minced root, in powder form as a supplement, in juice or a smoothie to flavour the beverages, in baking, or the hard candy form for the common cold and sore throat.
Ginger root is considered safe by the U.S. Food and Drug Administration (FDA) with limited doses up to 4 grams is deemed safe.
