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Ginger is rich in antioxidant, anti-inflammatory, antibacterial and antiviral agents. It is rich in vitamins A, B6, K, relieves the sense of nausea, migraine, indigestion, heartburn and stomach pain. Rich in vitamin B, it decreases the sense of hunger. Excellent for sore throat and flu as it acts as an anti-inflammatory.
ginger
The properties attributed to ginger are truly many and very important, it is impossible to list them all. Some come to us from tradition, while others have been codified and discovered by science in recent years.
Among the most important molecules contained in the ginger rhizome are gingerols and shogaols, also responsible for the pungent taste of the root, essential oils, resins and mucilages. Zingerol in particular revealed that consuming ginger could alleviate symptoms related to inflammation. Furthermore, in phytotherapy ginger is a well-known remedy for diarrhea.
This root has also proven to be a powerful antioxidant useful for arterial hypertension and hypercholesterolemia, excellent in cardiovascular prevention. Also excellent for the antiemetic factor: in fact, it is known that Ginger helps fight nausea and vomiting associated with various causes, pregnancy or chemotherapy treatments. Thanks to its principles, ginger is also able to stimulate and maintain the normal peristaltic movements of the intestine, hindering dyspepsia and poor digestion. For more than 5000 years it has been considered a stimulant and a carminative (it removes air from the stomach and intestines and soothes pain), it has anticoagulant properties and appears to lower cholesterol.
Another important property of ginger is its effectiveness against nausea due to seasickness and chemotherapy. Numerous scientific studies are underway to verify these and other properties. Recently some researchers have highlighted the antioxidant qualities of ginger, as well as anti-tumor properties. Main nutrients that make up ginger such as carbohydrates, fats, calories, fibre, B vitamins (B1, B2, B3, B5 and B6), vitamins C, E and J are also present. As regards minerals, however , you can find: Iron, copper, potassium, calcium, selenium, zinc, phosphorus, sodium, manganese and magnesium. Today, Asia is one of the largest growers of ginger. The reason for this great diffusion can be traced to its tropical climate. Ginger is also grown in places where there is a subtropical climate.
Origins and notes on history:
Ginger or ginger, scientific name Zingiber officinale is a perennial herbaceous plant, native to Tropical Asia. From the rhizome a highly aromatic and spicy spice is obtained, which is said to have been very dear to Confucius (5th century BC) because it cleared the mind and eliminated impurities.
Most likely coming from China and India, where already several centuries ago it was widely used to remedy a wide range of ailments, from seasickness, to fever, to colds and headaches: not surprisingly, its Indian name means “great medicine“.
Ginger was considered a delicacy by the Greeks and Romans who paid heavy taxes to consume it. During the Middle Ages it was one of the most used spices in Europe in the kitchen, known by the name of “gingevo”. Ancient doctors attributed great values to ginger: Dioscorides believed it capable of warming and calming the stomach; Pythagoras as an antidote to snake bites; Galen, like all aphrodisiac substances, classified it as "hot" due to its spicy flavour.
It was precisely the invigorating aspect that was central to the Arab peoples who took ginger crushed with honey to reinvigorate sexual performance. According to the Salerno School, the rhizome pushed, or rather forced, young people to love, and this fame contributed to the birth of a potion composed of cinnamon, ginger, cloves, breadcrumbs and rose water.
In traditional Asian medical doctrines, ginger was and is considered a "hot" element. According to the Chinese, it fights ailments caused by the cold and digestive problems, while for the Indians it is a stimulant and pain reliever. Similarly, contemporary European phytotherapy attributes to ginger the property of combating nausea, vomiting and impotence.
Although in recent centuries this spice has lost its centrality in our cuisine, in oriental cuisine it has remained very important for flavoring sweet dishes or savory foods, sauces, Indian chutneys, spice mixes and drinks.
Contraindications Although these spices can do a lot of good, this does not mean that they can be abused in multiple quantities. Generally, a dose of around 30/40 grams per day is recommended.
Its excessive consumption can also lead to heartburn and stomach swelling.
In pregnancy it could bring heat by stimulating the contractionsuterine actions. Not recommended if you are allergic to the principles of the plant and/or have symptoms such as redness of the skin, rashes and itching.
Data sheet
Ginger is rich in antioxidant, anti-inflammatory, antibacterial and antiviral agents. It is rich in vitamins A, B6, K, relieves the sense of nausea, migraine, indigestion, heartburn and stomach pain. Rich in vitamin B, it decreases the sense of hunger. Excellent for sore throat and flu as it acts as an anti-inflammatory.
ginger
Fennel as an officinal herb, is an excellent remedy for digestive problems, and in consideration of these beneficial virtues towards the digestive system, it can be very useful for those who have abdominal bloating and aerophagia problems herbal teas, decoctions and infusions prepared with the seeds of this vegetable.
fennel
A tasty blend, carefully chosen, with aromas and perfect to accompany grilled fish. The simplest and most appreciated condiment is certainly the one based on aromas like this one that we offer.
salt, parsley, garlic, oregano, rosemary, laurel.
The green curry paste used throughout Thailand is a small delicacy rich in flavor and aroma that would be a shame not to experience this wonderful blend of spices.
chilli, spinach, lemongrass, garlic, salt, shallots, galangal, shrimp paste, kaffir lime, coriander. (this product may contain traces of fish)
Cardamom in green seeds is a spice particularly loved in the East and in Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European cuisines. It is also rich in beneficial properties for health, and also for beauty: perfect for obtaining healthy herbal teas.
cardamom green seeds
This spice blend called Tsire is used as a condiment to enhance the flavor of kebabs and West African cuisine. A spice used above all on meat, before or after cooking, which enhances the taste with pungent but refined notes, with different shades between sweet and spicy. Also excellent in stews, on vegetables and to create exotic sauces.
cayenne pepper, Jamaica pepper, cinnamon, ginger, nutmeg, cloves.
Like all oil seeds, they are a source of fat and protein but are also a reserve of manganese, calcium, Omega 6 and vitamin E. They are also used as a natural remedy for anxiety and as an anti-stress food, a feature that makes them a natural ally in alternative medicines. Finally, poppy seeds help lower blood cholesterol.
poppy seeds
Cassia ground cinnamon has an intense flavor that goes well with salty foods and flavors meat. In the Middle East it accompanies stews, lamb, goose and duck meat; in Thailand pork and dried fruit; in Morocco it is combined with pigeon pastilla; in Yorkshire it is excellent in braised ham. A pinch of cinnamon is perfect in mashed potatoes, ravioli and pumpkin risotto. It gives a unique aroma to vegetable pies or natural yoghurt.
cinnamon
Similar to Indian curry but more delicate, Sweet Masala is a unique mix that brings together the flavors of licorice, mustard, coriander, cumin and other aromatic and intense spices. Perfect for flavoring fish, vegetables and white meats, it is called Indian saffron for its ability to create deisi flavors, with an aftertaste rich in sweetish nuances. Try it with different creative recipes!
Ingredients: turmeric, licorice sticks, mustard, coriander, salt, fenugreek, basil, cumin, celery, chillies, garlic.
Fennel as an officinal herb, is an excellent remedy for digestive problems, and in consideration of these beneficial virtues towards the digestive system, it can be very useful for those that have abdominal bloating and aerophagia problems herbal teas, decoctions and infusions prepared with the seeds of this vegetable.
superior fennel
Whether it's an outdoor barbecue or home cooking, choose to flavor and aromatize the meats in an exquisite way. The aromas for grilled meat are inspired by the herbs traditionally used in the kitchen, to enhance the taste and aroma of the food. Here is the mixture to make a truly perfect barbecue.
salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper, thyme.
The sweet and warm flavor of cinnamon, the intense and unmistakable aroma, make Ceylon cinnamon a famous spice in the kitchen. Used to flavor desserts, creams, fruit, it is also excellent in baked specialties and savory recipes. The aroma stands out in hot drinks such as tea, infusions, milk, punch and mulled wine; Its taste is famous and makes chocolate delicious. A cinnamon stick is approximately 25 cm long.
cinnamon
If you like spicy cuisine then Thai red curry paste is an ideal condiment to enhance your taste buds, giving a boost of energy to your soul and your mood.
Ingredients: chilli pepper, tomato, lemongrass, garlic, salt, shallot, galangal, kaffir lime shrimp paste, cumin. (this product may contain traces of fish)
Origin: Thailand
Garam Masala is believed to contain a balance between all six flavors. It has warmth and sweetness, warmth, spiciness and a hint of floral undertones. When these spices are combined, they create a mix that adds incredible depth and complexity to a variety of dishes.
cinnamon, cumin, nutmeg, coriander, cardamom, black pepper, cloves.
A particular Curry, left whole to be pounded in a mortar when needed. Originating in the Goa area, it has a full-bodied and moderately spicy hot blend.
kummel, turmeric, galgant, Jamaican pepper, cloves, chili, mustard, coriander, ginger, fenugreek, fennel.
A spice famous for its sweet, delicate, intense and musky flavor and the warm scent that flavors desserts and dishes. Whole Ceylon cinnamon flavors sweets and baked goods, fruit, creams and pastry specialities. The aroma is enhanced by contact with hot drinks such as tea, milk, punch and mulled wine; it becomes special mixed with chocolate.
25g - approximately 7 small sticks as per photo.
Ceylon cinnamon
Tonka beans are an exotic and strongly aromatic ingredient, adding a complex, unique spicy scent to your sweet or savory recipes. Furthermore, they have a high content of coumarin, a beneficial antioxidant substance.
Tonka Beans
