Known for its spicy, pungent taste, the ginger stem is one that is found in almost every household within the Indian and Chinese borders. It can elevate the entire flavor profile of a dish while also providing a range of health benefits. While the use of ginger within the Indian and Chinese cuisine can be traced back to the olden times, it wasn’t until the 1st century CE, that this spice made its grand entry into other cuisines, starting with the Mediterranean.
A fun fact about the ginger plant is that most people refer to the bulb as the root when in actuality, it is the stem of the plant that is usually added to Indian food. Today, India is one of the world’s largest ginger producers and produces around 385.33 thousand tons annually.
Table of Contents
Nutritional Value of Ginger
For a better understanding of the nutritional value that ginger contains, mentioned below is the…