Ginger comes from the Ancient India. In Sanskrit name of the plant means “universal medicine”. Ginger is a priceless source of useful and medical properties. It is rich in vitamins A, B1, B2 and C, micro and macroelements – zinc, sodium, potassium, ferrum, phosphorus, calcium. Ginger has anti-inflammatory, antispasmodic, analgesic, tonifying properties; it is also useful for the prevention of cancer.
In cooking, use ginger for making sauces for meat, vegetable and fruit marinades, for stewed meat and poultry. The spice makes the meat more tender, gives a special taste to fish and seafood, vegetables and pasta. Also add ginger to tea, it will enhance its flavor.