Details on Ginger Spice, Ginger (Adarak), Ginger Root, Ginger Benefits

Ginger Spice & Ginger Root

<-- Picture of Ginger Root

Ginger (Biological Name: Zingiber officinale, Hindi name: Adarak), a herb is used as a spice and in many medical conditions. It is originated from southeast Asia, and now cultivated in India, China, West Indies, U.S.A. and tropical countries.

Whole fresh ginger root provides the freshest taste. Use fresh ginger root in vegetable curries, in tea, marinades, etc. and baking. Fresh ginger can be kept for several weeks. Dry ginger (Hindi name: Saunth) is also used in many Indian dishes.

Benefits of Ginger Root

Ginger root (Biological Name: Rhizome ) contains cancer-fighting antioxidants, hence useful for fighting factors that cause blood clots. The dried ginger root contains approximately 4% volatile oils that give ginger its characteristic odor and taste. The main components of the ginger oil are beta-bisabolene and arcurcumene, neral and geranial, camphor, beta-phellandrene, geranial, neral and linalool, etc.

Ginger and ginger spice can be beneficial for reducing cholesterol. It offers relief in the conditions of sore throat, cold & cough, and for nausea associated with pregnancy.

Tea made of ginger (fresh or dry) is good for sore throat. Dried ginger can be used in baking or in teas. For conditions of sorer throat and cold & cough, fresh ginger may be chewed or fresh or dried ginger root can be added to tea to make a ginger tea. It is used to cleanse the body through perspiration.

Ginger is used for: Atherosclerosis (heart disease), Asthma, Colds, Colic, Constipation, Cough, Eye diseases, Fever, Migraine headaches, Morning sickness, Motion sickness, Nausea, Rheumatoid arthritis, Uranary Incontinence, Vomiting, etc.

Nutritional Values of Ginger Root

Parameters	Value per 100g
Moisture  Protein  Fat  Minerals  Fibre  Carbohydrates  Energy  Calcium  Phosphorus  Iron	80.900 gm    2.300 gm    0.900 gm    1.200 gm    2.400 gm    12.300 gm    67.000 K cal 20.000 mg    60.000 mg    3.500 mg
Vitamins
Carotene  Thiamine  Riboflavin  Niacin  Vitamin C	40.000 µg     0.060 mg    0.030 mg    0.600 mg    6.000 mg
Minerals & Trace Elements
Magnesium  Copper  Manganese  Zinc  Chromium	405.000 mg    0.740 mg    5.560 mg    1.930 mg    0.057 mg

Source: National Institute of Nutrition, ICMR, Hyderabad, India

Tips for Storing & using Ginger Root & Spices

Storing of Ginger Root & Ginger Spice

• Ginger is mostly used fresh, minced, crushed or sliced. Fresh ginger can be kept for several weeks in refrigerator. Store dried and powdered ginger in airtight containers.

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