Ginger Chemistry

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Ginger is one of the earliest spices to be cultivated and exported. Ginger has an aromatic smell and tastes burning hot and spicy. It is used in a wide variety of foods, such as gingerbread, jams, rice pudding, fruit salads, soups, curries, chutneys, sauces, meat, fish, and in drinks like tea, ginger ale, and ginger beer.

Ginger has been popular as a medicinal plant in China and India for over 4000 years. In Europe, it first became popular in England. In Vienna, Austria, ginger cookies are one of the typical Christmas treats.

Ginger is said to have numerous health-promoting properties, including antibacterial, antioxidant, antiviral, analgesic, anticarcinogenic, antiemetic (protects against vomiting), blood-circulation-enhancing, fertility-promoting, and bile-producing properties.

 


Ginger ChemistryViews Advent Calendar

 


Ginger ChemistryViews Advent Calendar

 

 

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Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH