Ginger root is a tropical plant that grows upright. Throughout the world where it is grown, ginger root is still mostly harvested by hand about 10 months after it is planted. It used to be the second most popular spice after black pepper.
Dating back more than 5000 years, Ginger root is indigenous to Asia (China, India), and Central America.
Ginger root is an essential ingredient in Asian and Indian cooking. Ginger root is used often in Caribbean and African cuisines too.
It is commonly used to flavour cakes, biscuits and desserts.
Ginger root is a good spice to flavor foods such as: avocado, beets, breads, cabbage, carrots, chicken, chocolate, duck, fish, fruits, goose, ham, pork, pumpkin, rice, squash, stuffing, sweet potatoes, tomatoes, venison, and turkey.
Gingerol compounds boost metabolism. Ginger root is thought to be an aphrodisiac; however, it may increase hot flashes. Ginger root antioxidants and so can help protect against disease. It can help calm spasms and reduce flatulence in the digestive system.
Ginger root is an excellent treatment for nausea associated with travel sickness, pregnancy and hangovers. Ginger root tea can be made by adding a few slices to hot water. Try chewing on a little piece of the root to help with digestive problems.
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