Ginger is a herbaceous perennial flowering plant whose rhizome, grows annual pseudo stems about one meter tall bearing narrow leaf blades.
Though it is grown in many areas across the globe, ginger is “among the earliest recorded spices to be cultivated and exported from southwest India”. India is the “largest producer of ginger in the world and holds the seventh position in ginger export worldwide.
100 grams Raw ginger is composed of
- 79% water,
- 18% Carbohydrates
- 2% Protein
- 1% Fat
- 80 Calories
- Vitamin B6 (12% of the DV)
- Magnesium (12% DV)
- Manganese (11% DV),
At our farms in Uttarakhand we cultivate the ‘Rio de Jenerio’ species of ginger. It contains-
- Oleoresins: 8.7%
- Essential Oils: 2.4%
- Crude Fiber: 5.6 %
- Curcumin: 0
Ginger is a very popular spice used worldwide. From time immemorial It has been used to spice up meals, or as a medicine due to its medicinal properties. Young ginger rhizomes are juicy and fleshy with a mild taste.
In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. It is also an ingredient in traditional Indian drinks, both cold and hot. Ginger has also played a vital role in traditional Ayurvedic medicine.
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