ginger-manufacturing-composition-and-qualities

Definition:

It is a root of the plant, from the same platoon turmeric, cardamom and Knagan, sprout beneath the soil and contain oil pilot has a strong odor and pungent taste. Ginger color white or yellowish squirrel, and used since ancient times in hors d'oeuvres, medicines or Kphar blow-dry or fresh.

Types:

There are two types of ginger differ color: White or yellow ginger, ginger and blue.

Season:

Ginger is available from September to February

Uses:

You can use fresh ginger, Mtahona alone or mixed with sugar. It augurs well for fresh ginger and add to soups, fish dishes and curry dishes. It is also used in pastries and desserts and drinks Tngkeh.

In Japanese cuisine ginger is used for dipping sushi, and India added with meat, fish, rice and mashed vegetables. And it can be prepared with ginger or cinnamon tea with ginger and other hot beverages.

And damaging its benefits:

Ginger contains chromium, magnesium and zinc, which helps to improve blood flow and prevents the feeling of chill, fever and excessive sweating. It is also successful in the treatment of dizziness and nausea the morning. Ginger and improves absorption of essential nutrients necessary for the body, and the reason for this is that it stimulates the secretion of stomach and pancreatic enzymes, and thus helps in the digestion process.

Ginger has been used for thousands of years in Asia to treat colds and flu, it helps to expand the lungs and reduce phlegm. Ginger can reduce the growth of cancer cells in the colon and helps to kill the patient in ovarian cancer cells.

It was shown that ginger works to ease inflammation, it contains the strongest natural materials counter pain and inflammation.

It also helps to strengthen the immune system. The consumption of a small amount of ginger a day reduces the risk of stroke, it helps prevent fatty deposits in the arteries, and reduces sugar and cholesterol levels in the blood