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Ginger

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🌱 Botanical Information -

  • Scientific name: Zingiber officinale
  • Family: Zingiberaceae (same family as turmeric and cardamom)
  • Type: Flowering perennial herb with underground rhizome (the edible part)
  • Origin: Southeast Asia, cultivated for over 5,000 years
  • Structure:
  • Rhizome: aromatic, knobby underground stem
  • Leaves: long, narrow, green
  • Flowers: yellow-green with purple streaks (rarely seen in commercial crops)

For Sales Enquiries:

Ginger is valued worldwide for its unique spicy, warm, and aromatic flavor.

  • Forms: Fresh rhizome, dried ginger powder, ginger paste, candied ginger, pickled ginger, ginger oil/essence.
  • Cuisines:
  • Indian: Masala chai, curries, pickles, ginger-garlic paste
  • Chinese & Southeast Asian: Stir-fries, soups, sauces, herbal teas
  • Western: Gingerbread, cakes, biscuits, ginger ale, beer
  • Japanese: Pickled ginger (gari) with sushi

Ginger is widely used in Ayurveda, Chinese medicine, and modern herbal remedies.

  1. Digestive Health
  • Relieves nausea, vomiting, motion sickness, and morning sickness
  • Stimulates digestion and reduces bloating
  1. Anti-inflammatory & Pain Relief
  • Gingerols and shogaols reduce inflammation
  • Helps in arthritis, joint pain, and muscle soreness
  1. Cold & Immunity
  • Traditional remedy for cough, sore throat, and colds
  • Boosts immunity and clears congestion
  1. Heart Health
  • Improves blood circulation
  • May lower cholesterol and regulate blood sugar
  1. Other Uses
  • Acts as an antioxidant
  • Supports weight management (boosts metabolism)
  • Sometimes used for menstrual pain relief
  • Calories: ~80 kcal
  • Carbohydrates: 18 g
  • Protein: 1.8 g
  • Fat: 0.7 g
  • Fiber: 2 g
  • Rich in vitamin C, vitamin B6, magnesium, potassium, manganese, copper