Food and Travel (Singapore) - - Cook's Basics -

A mem­ber of the Zin­gib­er­aceae fam­ily, along­side car­damom and turmeric, ginger, which is mainly grown in Jamaica, In­dia, China and Aus­tralia, has a sweet, spicy, yet creamy flavour. Prized all over the world for its nat­u­ral an­tibi­otic, anti-in­flam­ma­tory and detox­i­fi­ca­tion prop­er­ties, ginger has a long his­tory of use for reliev­ing di­ges­tive prob­lems, nau­sea, loss of ap­petite, mo­tion sick­ness and more. This ver­sa­tile in­gre­di­ent, which is avail­able in many forms: fresh, pow­dered, dried as a spice, or in oil form, can be used in a wide va­ri­ety of foods and drinks.

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