Ginger

A herb of the Zingiberaceae family, ginger takes its name from the Sanskrit singabera, which means "horn- shaped". The active principles are concentrated in the gnarled root, which is the edible part. With its characteristic pungent, mildly spicy flavor, when it is dried it becomes slightly bitter. Loaded with almost 300 different elements, including essential oils, pectin, phenols, antioxidants, gingerol and vitamins, it facilitates the absorption of food by enhancing digestion.

Features

Sambava Épices produces the finest quality ginger in his own farm in the region of Ihorombe, situated at the southern part of Madagascar. It is a rhizome or root with an irregular shape similar to a potato. Spicy but never excessively so, it is rich in all manner of different elements, making it perfect for desserts and meat-based dishes alike. When it is caramelized, it becomes highly calorific.

Recommendations

Ginger has natural antiseptic and anti-inflammatory properties. If you suffer from bronchitis, all you need to do is immerse a piece of ginger in hot water and leave it there for a few minutes to produce a treatment for sore throats that will also open up the airways. For more than 3,000 years, it has been adding a touch of exoticism to all manner of dishes, whether fresh or in dried or candied form. It combines perfectly with sweet and savory dishes. It is used to produce liqueurs, syrups, beer and wine. A pinch of ginger and turmeric is a great way to liven up oven-baked potatoes.