[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

Our product launch press conference was covered by a Kannada news channel, Suvarna News.

Experiment with starch, amylase and iodine.

Method
1) In one boiling tube;
a) Label it W for water
b) Pour 10 ml of distilled water
c) Pour 10 ml of amylase solution
d) Add 3-4 drops of Iodine solution
e) Place in a test tube rack

2) In another boiling tube;
a) Label it S for starch
b) Pour 10ml of distilled water
c) Pour 10ml of starch solution
d) Add 3-4 drops of Iodine solution
e) Place in a water bath between 37-42 degrees celcius

3) In the third boiling tube;
a) Label it SAfor starch and amylase
b) Pour 10ml of starch solution
c) Pour 3-4 drops of Iodine solution
d) Place in a water bath between 37-42 degrees
e) When the temperature reaches between 37-42 degrees, add 10ml of amylase solution