|Place of Origin:||Hunan China|
|Product Name:||Water Soluble Spice Dry Ginger Root Powder Extract|
|Latin Name:||Zingiber officinale|
|Model Number:||Pure Natural|
|Appearance:||Light Yellow Fine Powder|
|MOQ:||1kg or 25kg|
|Drying Process:||Spray Dried|
|Part Used:||Ginger Root|
|Storage:||tightly sealed away from direct sunshine|
|Product Type:||Single Herbs & Spices|
|Taste:||A little spicy|
|Shelf Life:||24 months,24 months|
|Packaging Detail:||Package of Ginger Powder: 1kg/bag or 25kg/paper drum we can also customize for you|
|Selling Units:||Single item|
|Single package size:||37X37X46 cm|
|Single gross weight:||28.0 KG|
Pure Natural Spice Flavor Chill Pepper Powder
English Name: Ginger Powder
Part used: Root
Test Method: HPLC
Light Yellow Fine Powder
What is Ginger Powder?
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.
Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.
In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea
What is Gingerol?
Gingerol, or sometimes -gingerol, is the active constituent of fresh ginger. Chemically, gingerol is a relative of capsaicin and piperine, the compounds which give chilli peppers and black pepper their respective spicyness. It is normally found as a pungent yellow oil, but also can form a low-melting crystalline solid.
Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma. When ginger is dried gingerol undergoes a dehydration reaction forming shogaols, which are about twice as pungent as gingerol. This explains why dried ginger is more pungent than fresh ginger.
1. Prevention or treatment for carsickness, pregnancy cause nausea and vomiting;
2. Resisting gastric ulcer and protect liver strong heart inhibiting platelet aggregation;
3. Anti-oxidant, effectively eliminating free radicals;
4. Promoting appetite, settling an upset stomach;