[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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Ginger soy (OIL FREE):
1 cup pumpkin seeds or pepitas
1/4 cup soy sauce, tamari or Braggs liquid aminos
1 tsp fresh ginger, minced
1 tsp garlic powder
1 TBS sugar
pinch of red pepper flakes

Roast in the oven at 350 F for 13-15 mins tossing halfway through.

Cinnamon sugar:
1 cup pumpkin seeds or pepitas
1 1/2 TBS coconut oil, melted
1 tsp cinnamon
2 TBS sugar
pinch of salt

Roast in the oven at 350 F for 13-15 mins tossing halfway through.

Garlic rosemary:
1 cup pumpkin seeds or pepitas
1 TBS canola or vegetable oil
2 sprigs of fresh rosemary, minced
1 clove of garlic, minced
salt and pepper to taste

Roast in the oven at 350 F for 13-15 mins tossing halfway through.

**TIP** If you’re using traditional pumpkin seeds instead of pepitas, the cooking time will be longer. Roast them in the oven at 300 F for 45 mins tossing halfway through.

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ABOUT ME »

Welcome to More Salt Please! The vegan cooking channel where I teach you how to make some of my favorite foods. I love showing people how easy and tasty living a vegan life can be. Expect to fall head over heels in love with healthy eating when you become part of my YouTube tribe. I share recipes, kitchen tips, interviews, vlogs and collaborations with some pretty amazing people.

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MUSIC »

Intro song:
Andrew Applepie – Tight Shorts

Thank you so much for watching my gluten free, low carb, seed cracker recipe. I really hope you guys enjoy it xxx

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RECIPIE
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- 500g mixed seed
- 500ml boiling hot water – if mixture seems to thick just add some more water.
- Spice to taste
- 3 Table spoons of Psyllium Husk

- Oven 180 degrees,
- 20 min cooking on one side
- 20 min cooking on the other side.
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