[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

Watch this video to find out how to make this recipe.

PATRA

Ingredients

6-8 colocassia leaves (arbi patta)
2 cups gram flour (besan)
2-3 tablespoons jaggery powder
2 teaspoons tamarind pulp
½ teaspoon turmeric powder
1 teaspoon red chilli powder
¼ teaspoon asafoetida (hing)
1 teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
2 teaspoons ginger-green chilli paste
1 tablespoon chopped fresh coriander leaves
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon white sesame seeds
1 tablespoon fresh scraped coconut

Method

1. Heat some water in a steamer. Place a perforated plate, cover and let the water boil.
2. Put gram flour in a bowl. Add jaggery powder, tamarind pulp, turmeric powder, chilli powder, asafoetida, coriander powder, cumin powder, salt, ginger-green chilli paste and half of coriander leaves and mix. Add some water and mix to make a thick batter.
3. Trim off the thick stems from the colocassia leaves.
4. To prepare one patra, place one leaf inverted and spread some batter evenly. Place another leaf inverted on top and apply some batter. Fold the sides, applying some batter and roll tightly. Apply some more batter on top.
5. Place the rolls in hot steamer, applying some batter if required, cover and steam for 15 minutes. Remove from steamer and cool.
6. Cut the rolls into roundels.
7. Heat oil in a non-stick pan. Add mustard seeds and white sesame seeds and let mustard seeds splutter.
8. Add the roundels, mix and cook for 1 minute. Add coconut and remaining coriander leaves, switch off heat and mix well.
9. Serve hot.

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