Ground ginger for everyone who likes to cook indian, indonesian and chinese, especially for rice dishes. Ginger powder belongs to poultry and poultry fillings, such as chickens and ducks. Ginger spices all sweet and sour dishes, minced meat, mushroom dishes, spinach, carrots, leeks, sausages, roast pork and veal roasts, lamb ragouts and lamb chops, smoked ham, curry, goldfish, cod, haddock, noodle and meat pies, game dishes, tied dark soups sauces.
With ginger powder you should taste home-baked rolls, gingerbread, pancakes, puddins, compotes, bread puddings and soup, apple rice, boiled pears and plums, fruit soup and salad, wine and beer soup.
In traditional Chinese medicine, ground ginger is used against colds, coughs and kidney problems. Ginger powder is used mainly against nausea and travel sickness as well as stomach problems. It also contains essential oils that are beneficial to the pain treatment. Its sharp active ingredients are so good for colds and chills. In addition, ginger is still mucus and cramping, as well as sweat and purifying.
A half teaspoon of ground ginger, dissolved in black tea, helps with colds.
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