[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

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Asparagus, Chicken & Quinoa Bake
Servings: 6
Calories per serving: 427

2 leeks, sliced
3 garlic cloves, minced
1 ½ cups quinoa
3 cups chicken broth
1 tbsp fresh thyme
1 tsp dried oregano
2 chicken breasts, cooked and shredded
2 cups asparagus, cut into 2” pieces
1 cup ricotta cheese
2 lemons
¼ cup fresh parsley, roughly chopped
1 cup parmesan, grated
salt and pepper to taste
2 tbsp butter

In an oven safe skillet on medium-high heat add butter. Add leeks and sauté for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through.
Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds.
Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
Store in the refrigerator for up to 3 days.
Enjoy!

Turkey Quinoa Taco Skillet
Servings: 8
Calories per serving: 488

1 lb ground turkey
1 onion, finely diced
1 red pepper, diced
1 cup corn, fresh or frozen
2 garlic cloves, minced
1 jalapeno, minced
1 tbsp chili seasoning
1 tsp ground cumin
1 can black beans, rinsed and drained
1 cup quinoa
1 14oz can diced tomatoes
2 ½ cups chicken broth
salt and pepper to taste
1 cup cheddar cheese, grated
cilantro to garnish
oil

In an oven safe skillet on medium-high heat add oil. Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa.
Store in the refrigerator for up to 3 days.
Enjoy!

Garlic Shrimp & Quinoa
Servings: 8
Calories per serving: 315

1 onion, finely diced
4 garlic cloves, minced
1 chili, finely sliced (deseeded if desired)
1 tsp smoked paprika
1 ½ cups quinoa
3 cups chicken or vegetable broth
2 tbsp butter
2 cups broccoli florets
1 lb raw shrimp, peeled
1 lemon
2 tbsp butter
salt and pepper to taste
green onion for garnish

In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion.
Store in the refrigerator for up to 3 days.
Enjoy!

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