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Ginger PDF Print E-mail

 

This is a root plant native to India and China. Ginger grows under the ground and it comes from the same plant family as that of turmeric which it resembles in shape and size; however it’s different in colour, where it’s a light brown outer peel with a pale yellow inner. it has a apicy sweet aroma and it has a pungent taste due to the oils contained in it.

 

 

Ginger has been used since antiquity dating back to 600 A.D. it has many culinary and medicinal properties. It was mentioned in the Holy Quran, the holy book of the Muslims. Ginger can be used in different forms, fresh, dried or powdered. Its also used in pickles. It’s an additive to many curry powders and stews. Ginger in its dried powdered form is used widely in baking cakes and biscuits such as Ginger bread. And it’s also used in teas and other hot beverages.

  Medicinally Ginger is known to be a good treatment for indigestion problems; it relieves gas pains, cramping pain and diarrhea. It has a diaphoretic property which causes a person to sweat; this was used as a treatment for the plague in the UK. Ginger so humble has many other benefits as it can loosen the phlegm from the lungs so it’s a good treatment for common colds and asthma. It nourishes the skin it’s an anti inflammatory so it relieves aches and pains in muscles and joints. Ginger has a perspiration property so it’s a good aid for fevers. Having explained all that ginger can do, it still lacks nutrients and vitamins, so it’s better used as a medicinal plant.

 

  

 

Nutritional Facts

 

Per tbsp(7 grams)

Calories

7

Fat

0g

Cholesterol

0mg

Sodium

0mg

Carbohydrates

0g

Dietary Fibre

0g

Protein

0g

Sugars

0g