[Latin Name]  Zingiber Officinalis

[Specification] Gingerols 5.0%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is ginger?]

Ginger is a plant with leafy stems and yellowish green flowers. The ginger spice comes from the roots of the plant. Ginger is native to warmer parts of Asia, such as China, Japan, and India, but now is grown in parts of South American and Africa. It is also now grown in the Middle East to use as medicine and with food.

[How does it work?]

Ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.

[Function]

Ginger is among the healthiest (and most delicious) spices on the planet.It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.Here are 11 health benefits of ginger that are supported by scientific research.

1. Ginger Contains Gingerol, a Substance With Powerful Medicinal Properties
2. Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness
3. Ginger May Reduce Muscle Pain and Soreness
4. The Anti-Inflammatory Effects Can Help With Osteoarthritis
5. Ginger May Drastically Lower Blood Sugars and Improve Heart Disease Risk Factors
6. Ginger Can Help Treat Chronic Indigestion
7. Ginger Powder May Significantly Reduce Menstrual Pain
8. Ginger May Lower Cholesterol Levels
9. Ginger Contains a Substance That May Help Prevent Cancer
10. Ginger May Improve Brain Function and Protect Against Alzheimer’s Disease
11. The Active Ingredient in Ginger Can Help Fight Infections

Daniel Pearse, the Hakkasan groups UK executive pastry chef, shows us how to make the ‘Black Forest’ dessert from Michelin Star Chinese teahouse in Soho, Yauatcha.

This cherry and chocolate based dish is also gluten free and vegetarian, maximising the the amount of people able to enjoy it.

Recipe,

Kirsch crème brûlée
600g cream
145g egg yolk
120g sugar
1 vanilla pod
50g Kirsch

Method
1. Preheat the oven to 110°C
2. Bring the whipping cream and vanilla pod to the boil
3. Meanwhile whisk together the egg yolks and caster sugar
4. Pour the boiling liquid over the egg yolk mixture, mix well and then add in the Kirsch, strain through a fine sieve and then pipe into semi sphere moulds
5. Place into the preheated oven and cook for 10 minutes until the cream has just set
6. Remove from the oven and allow to cool, then place into the freezer to set

Cherry Compote
400g cherry puree
400g whole cherry
10g pectin
20g sugar

Method
1. Warm the puree and cherries in a pan
2. Add in the sugar mixed with the pectin
3. Bring to the boil
4. Pipe into semi sphere moulds and then place into the freezer to set.

Chocolate and Cherry Mousse
300g cherry puree
30g egg yolk
15g sugar
350g chocolate 70%
18g gelatine
400g whipping cream
2g salt
20g cocoa butter
(For full vegetarian mix use 30g cocoa butter and no gelatine)

Method
1. Place the cherry puree and salt into a pan, bring to the boil
2. Meanwhile whisk the egg yolk and caster sugar together. Pour half the boiling liquid over the egg yolk mixture and mix well. Return all into the pan and cook out like an anglaise to 82°C
3. Pour the anglaise over the chocolate and the cocoa butter and mix well, hand blend to emulsify the smooth ganache base. Allow to cool to 40°C then fold in the semi whipped cream

Flapjack Base
300g coconut oil
200g butter
300g honey
225g sugar
1050g oats
90g sunflower seeds
90g pumpkin seeds
90g linseeds

Method
1. Heat the butter, coconut oil and honey together in a pan
2. Add the liquid to the dry ingredients
3. Once combined place into a round mould and bake at 150 degrees for 15-20 min

Cherry glaze
625g cherry puree
50g glucose syrup
62g sugar
12g pectin

Method
1. Bring puree and glucose to boil
2. Mix sugar and pectin together and add to cherry mix
3. Bring to boil again

Vanilla Cremeux
170g whole milk
1# vanilla pod
24g egg yolks
30g sugar
10g custard powder
4g gelatine (Remove for vegetarian version)
100g unsalted butter

Method
1. Bring the milk and vanilla to the boil in a wide saucepan
2. In a bowl, whisk together the egg yolks, sugar and custard powder. Pour the boiling milk onto the yolk mixture to temper it, mix well
3. Pour back into a saucepan and cook out until boiling, whisking constantly until thick and cook out for 2-3 minutes. Add in the soaked gelatine and mix well (skip this for full vegetarian version)
4. Place into a food processor and allow to cool to 60C, then gradually add the butter until fully emulsified

Process
1. Pipe the mousse into the bottom part of a sphere mould. Add in the cherry compote and Kirsch crème Brûlée (stick together)
2. Place the top part on and pipe the mousse to the top. Freeze the cake.
3. Once frozen, take out the cake from the mould
4. Warm the cherry glaze. Peak the sphere cake with a skewer and glaze it. Scrape the bottom and put the sphere on the flapjack base
5. Pipe the vanilla cremeux with a “Mont Blanc” nozzle
6. Stick two quarters of fresh cherries on the cremeux and finish off with viola flower, honey cress and purple chocolate disc

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