Ginger is a native of eastern Asia. Hindu and Chinese cultures have used for millennia as a digestive aliviante. The Chinese consider ginger as the yang, or spicy food, which balances ying foods cold to create harmony. Greeks Romans, also used for this purpose. Hit Europe and America when it established itself as a medicinal herb and became popular as a soft drink. (ginger ale, ginger beer and ginger tea) to relieve stomach.

Today, ginger is grown worldwide, is cultivated in countries such as India, China, Japan, Indonesia, Caribbean Islands and Venezuela in several states, being in Guyana is the place where good taste and size.

The part used is the root (rhizome), peeled and cork grows horizontally in the ground and branches in a single plane, measuring the stem reaches more than 1 meter altotas flower spikes are planned and will coniformes bracts green.

The consumption of this root is naturally dried powder that is preserved and can be consumed daily in the form of powder, in soups, purees, milk, vegetables and sweets prepared before the dose is 250 milligrams to 1000 day. Its use is quite extensive and it is recommended to try to prepare to feel the taste that we get.

Use in cooking

Warm, insightful and exotic aroma of ginger permeated many of the culinary creations devised by the chefs of ancient Rome. This beautiful plant comes from the East, as well as valuable goods such as silk, which came to civilization after having traveled thousands of miles on the backs of camels. The fall of the Roman Empire but did not stop the trade in ginger. Its tasty history lasted through the centuries until today.