Ground ginger 1kg
CHF69.00
Tax included
Nepalese ginger has an aromatic smell with lemony, peppery and spicy notes. Its flavor is sweet and not spicy, unlike the root.
White meats (poultry, pork, veal, lamb), fish, shellfish, certain vegetables such as zucchini, desserts, biscuits, salad dressings, sweet and savory marinades, chutneys, jams: mango, passion fruit, pear, peach, raspberry, black cherry, blueberry...
It goes wonderfully with honey to glaze duck or chicken for example.
Powdered ginger should be sprinkled in small touches, always at the end, on the plate or at the very end of cooking.
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Gingerol, a spicy aromatic substance, promotes blood circulation and thus helps to strengthen the immune system and decongest congested respiratory areas.
Furthermore, ginger also has anti-inflammatory properties, helping to relieve irritated mucous membranes.
Improves intestinal transit and reduction of gas.
Helps avoid nausea.
Gives a boost of energy in case of fatigue.
Improves blood sugar levels.
Strengthens gums and oral hygiene.
Relieves menstrual pain and cramps.
Facilitates weight loss and burns fat
Promotes the elimination of toxins and accelerates metabolism
Several studies have confirmed its anti-inflammatory and analgesic properties, particularly in cases of osteoarthritis and rheumatism.
Let it infuse for ten minutes. You will get an excellent “home remedy” for colds, sore throats, nausea, vomiting, lack of appetite and digestive problems.
The information contained on this site is never intended to be medical/prescriptive, as it is provided for informational purposes only, and therefore cannot be a substitute for medical advice.
Data sheet
- Origin
- Nepal
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Nepalese ginger has an aromatic smell with lemony, peppery and spicy notes. Its flavor is sweet and not spicy, unlike the root.
White meats (poultry, pork, veal, lamb), fish, shellfish, certain vegetables such as zucchini, desserts, biscuits, salad dressings, sweet and savory marinades, chutneys, jams: mango, passion fruit, pear, peach, raspberry, black cherry, blueberry...
It goes wonderfully with honey to glaze duck or chicken for example.
Powdered ginger should be sprinkled in small touches, always at the end, on the plate or at the very end of cooking.