Ginger Chemistry

Ginger Chemistry

Author: Vera Koester ORCID iD

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

 

 

References


Also of Interest

 

 

 

Leave a Reply

Your email address will not be published.