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Fresh ginger has a characteristic, bitingly pungent, slightly sweetish and aromatic flavor, which is more intense than is the case with dried ginger. Cooking with Fresh Ginger Add tangy freshness, light spiciness, and mellow sweetness to your everyday dishes. Ginger isn't just for Asian cooking Fresh ginger's tangy freshness, light spiciness, warmth, and mellow sweetness complement a range of dishes, from sweet savory. It can be a dominant flavoring, or it can work in conjunction with other flavors. Beyond the traditional Asian applications like stir-fries, and dipping sauces, ginger is equally at home with such an everyday ingredient. And ginger has a natural affinity to meats, poultry, and fish. Ginger as a medical herb, ginger has been cultivated for thousand of years in China and India. The high content of potassium in ginger will protects the body against bone fragility, paralysis, sterility, muscle weakness, mental apathy and confusion, kidney damage and damage to the heart. Chinese medical texts from the fourth century B.C. suggest that ginger is effective in treating nausea, diarrhea, stomachaches, cholera, toothaches, bleeding, and rheumatism. Ginger was later used by Chinese herbalists to treat a variety of respiratory conditions, including coughs and the early stages of colds. Fresh ginger is wonderful in drinks, baked goods and other dishes. The following recipes will give you an idea of how versatile it is.