Price per 100g


The Zingiberaceae botanical family to which ginger belongs includes three spices: turmeric, cardamom and ginger. From ancient India and China to Greece and Rome, the rhizome (root) of ginger has been appreciated as a culinary and medicinal spice. Gingerbread, ginger beer and preserved ginger are all familiar products. But ginger is more than a seasoning, it has proven medicinal properties particularly related to the digestive system. It is often prescribed for nausea of travel sickness and morning sickness. A tea made with ginger and lemon is often suggested first thing in the morning to cleanse the liver. Or you can simply eat a pinch of grated ginger, squeeze of lemon and a sprinkle of salt. This also has the added benefit of helping to control the appetite if taken directly before a meal!


A pungent, spicy ginger root one of traditional root herb of culinary importance.  Fresh root has a silver gray outer skin (peel). Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety.  Can be Used in sweet and savoury dishes and is versatile to use with poultry, fish, meat and vegetable recipes.  To prepare, peel, then slice, chop or grate as per your recipe.  To maximise freshness peel just prior to cooking.

Ginger has been used as an anti-inflamatory for many years and studies have shown that it may decrease nausea induced by motion sickness or pregnancy and may help relieve a migraine headache. Ginger root slices, boiled in water with lemon juice, and honey, is a popular herbal drink to relieve common cold, cough, and sore throat.

A 100g portion typically contains 80 calores,  0.75g fat, 17.77g carbohydrate and 1.82g protein


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