Ginger

The Ginger is from the Zingiberaceae family, The scientific name is “Zingiber Officinale”.
The Ginger is an essential element in cooking because of its rhizome.
Madagascar ginger is essential to health for its anti-cancer and viral antibacterial effects. It facilitates digestion, treats nausea and bowel problems. Ginger also treats pains and joint injuries. It is rich in energy and has an aphrodisiac quality.
In the kitchen, the intensity, the power and the sharpness of the ginger vary according to the cooking time. It can be used: peeled, sliced, grated, chopped, cut into sticks.
Ginger perfumes meats, raises and aromatizes mushrooms and vegetables, fish and seafood.
It goes well with garlic and onion to make pickles and barbecue sauces.
Ginger combines with chocolate, blends with fruity desserts and is added to other dessert dishes.