Ginger
Ginger contains a spicy mixture of resin and ethereal
oils, the scent zingiberol and the enzyme zingibain which splits
proteins. Ginger is used fresh as vegetable, candied or dried as a
spice. It is seen as a remedy for stomach problems, indigestion,
rheumatism and injuries. Ginger Ale is also produced with ginger.
Characteristics:
Unevenly formed, branched roots of a length of up to 50 cm. Beige or
light-brown on the outside, light and slightly yellow on the inside,
somewhat fibrous. Hot-spicy taste.
Origin: Asia; cultivation in China, India, Japan, Costa Rica, Brasil, Kenya.
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