Ginger is the common name for the root of Zingiber officinale Roscoe, a spice used in both traditional Chinese medicine and ayurveda. The root is the most valuable component of ginger, which contains many bioactive compounds, as well as being an essential ingredient in many South and East Asian dishes. The fruity, spicy, pungent quality of ginger is caused by compounds called gingerols and shogaols. The word "ginger" is thought to come from Sanskrit and literally means "antler-shaped". The knobbly rhizomes of the plant, which grow underground, are used raw, as a powder or cooked.
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