[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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Check out my LOW FAT CINNAMON ROLL recipe! The perfect healthy Valentine’s Day treat!

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LOW FAT CINNAMON ROLLS

Ingredients for Dough:
1 cup almond milk
2 Tbsp light butter (earth balance or I can’t believe it’s not light)
1 packet rapid rise yeast
1 3/4 cup all purpose flour
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/4 cup stevia or granulated sweetener of choice
1 tsp cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt
1 egg
1/3 cup canned pumpkin puree

Ingredients for Filling:
2 tsp light butter, melted
2 tsp cinnamon
1 tsp pumpkin pie spice
3 Tbsp stevia, or granulated sweetener of choice
1 Tbsp raw sugar
1 Tbsp brown sugar

Ingredients for Icing:
1/3 cup powdered sugar
2 Tbsp low fat cream cheese, room temperature
2 tsp almond milk
1/4 tsp vanilla

Procedure:
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.
4. Whisk together canned pumpkin and egg.
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
7. Beat 5 minutes on medium-low speed.
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15–20 minutes.
9. While the dough rises, combine all filling ingredients except butter. Set aside.
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle that’s about 15″x9″ (doesn’t need to be exact measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15″x 3–4″.
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.
14. Transfer cut cinnamon rolls into a 9″x13″ baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.
15. Make the icing in the meantime by combining all icing ingredients. It’s supposed to be a glaze, so don’t worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!
16. Preheat oven to 325F.
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.
18. Bake cinnamon rolls 8–12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if you’re unsure, just take them out!

Nutrition:
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein

Check out some of my other related recipes!

Cookie Dough Bites

Pumpkin Peanut Butter Cups

Peanut Butter & Jelly Thumbprint Cookies

https://youtu.be/INpt6cd16Pk?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua

The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.