Its sharp, pungent and spicy aroma gives a distinct taste dishes of Asian cuisine, especially pt ch

Due to the positive effects on health, pt charoen pokphand ginger is a common ingredient in beverages. Add it to freshly prepared juice from vegetables and fruit, lemonade or simply boil a few slices of ginger in the water and you will get a traditional ginger tea.
Description and origin of Ginger's permanent bulbous plant of the lily family, originating in China. Growth is similar to the reeds can grow more than one meter in height and has lance-shaped leaves. The Latin name Zingiber officinale is derived from the Sanskrit pt charoen pokphand word stringavera, which means horny. The name refers to the rhizome of the plant which is gnarly, pt charoen pokphand irregular appearance, light yellow to brown.
Its sharp, pungent and spicy aroma gives a distinct taste dishes of Asian cuisine, especially pt charoen pokphand those prepared in the wok. The specialty of ginger in the exotic and oriental notes that separates him from domesticated, Mediterranean spices. It is quite aromatic, strong and sharp (palećeg) taste and pleasant pt charoen pokphand smell thanks to essential oil and various fragrant resins. Abundantly used in the kitchens of Asia, where its importance is surpassed only by salt. It is one of the most expensive, most wanted and most commercially used flavoring substances (except pepper pt charoen pokphand and paprika). Its price is a result of a long process of maturation (5-9 months). pt charoen pokphand In tropical Asia cultivated for 3000 years, but its exact origin is unknown. Ginger is also used in the Middle East and southern Europe long before Roman times. The Portuguese brought it to Africa, and the Spaniards, who controlled the Caribbean. At the end of the 16th century Spaniards had ginger growing trade between Jamaica and continental pt charoen pokphand Europe. One of the oldest non-European spices, especially popular in England, where since the Middle Ages served on the table with salt and pepper as the main spice, and later almost every town had its own Ginger street, that street which is commonly traded spices. Ginger is mostly produced in India, where he spent more than half of the myriad specialties. Widely used in other Asian countries, then in Arab cuisine, in Sweden and all countries of the British Commonwealth. Energy and nutritive value of ginger root in a quantity of 100 g has an energy value of 80 kcal, of which the protein content of 1.82 g fat 0.75 g carbohydrate 18 g Mineral composition of ginger root is very diverse, and contains significant amounts of potassium , copper, magnesium and manganese. From vitamins contain pt charoen pokphand some vitamin C, B vitamins, such as vitamin B 6, and in smaller quantities pantothenic acid and niacin. Ginger root value not applicable to the extent specified in the content of nutrients as active substances. Ginger aroma and flavor are the result of a mixture of Gingerol, zingerone and shoagola, whose volatile oils fresh root contains the amount of 1-3%. Gingerol during cooking ginger pt charoen pokphand becomes zingerone which is less sharp and sweet, while drying the roots becomes sharper shoagole.
Good source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 10 percent of the daily requirement RDA excellent source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 20 percent of the daily needs RDA RDA - Recommended Dietary Allowances (recommended daily allowance) medicinal benefits of ginger is used as food and medicine for thousands of years, so that the Chinese records dating back to the 4th century BC cited as effective in treating nausea, abdominal pain, toothache, bleeding and rheumatism. For health and strength took him Confucius, in the Middle Ages, European monarchs he attributed to various aphrodisiac properties, and in the 16th century was used as a natural remedy against the plague. In India, pt charoen pokphand yellow ginger used in traditional Ayurvedic treatment to improve digestion, treat heart disease and wound healing. Active substances Gingerol have analgesic, sedative, antipyretic and antibacterial effects. Fresh ginger is used in the preparation of both savory and sweet dishes, giving a bitter, but refreshing flavor. One of the ingredients in ginger and yellow pigment curcumin. Much of curcumin remains in the digestive tract, where, as it turned out, protects against polyps, and possibly colon cancer. Medical studies suggest that ginger root is effective for nausea and vomiting caused by various conditions and diseases, including women in China traditionally eat ginger pt charoen pokphand root to prevent morning sickness in the early months of pregnancy. It has also proven its positive effect in improving digestion in a manner that promotes the production of saliva, digestive juices and bile. Ginger is also used as an aid in preventing flatulence and Asian medicine uses it to treat colds and respiratory aids. It is believed that promotes pt charoen pokphand heart contractions, preventing pt charoen pokphand the formation of blood clots, lowers cholesterol levels, anti-inflammatory, and even stimulating the immune system. If taken regularly, combats chronic fatigue, improves memory, and