Root Ginger

It is a perennial herb with white and yellow flowers and grows up to 70 cm.
Its homeland is India and Malaysia.
It has a strong smell and a slightly bitter taste.
Although it is not used much in Turkish cuisine, it occupies a large place in the world, especially in Indian cuisine.
It is generally used in making sherbet, soft drinks and liqueurs.
It is included in almost all Chinese and Japanese herbal recipes, dried or fresh.
It contains high amounts of fiber, calcium, iron, magnesium, manganese, phosphorus, potassium, sondum, zinc, C, E and B vitamins and antioxidants.
Since ginger is a fibrous root, it is also used from time to time in making goods.
You can also add it to fruit tarts, some marmalades, cakes and dry biscuits.
It also adds flavor to soups, legumes, potatoes, rice and salads.
It is also added to grilled meats.
Product Warnings:
It is not recommended to use during pregnancy and lactation, people with bleeding, diabetes and heart disease.