[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

https://www.ibiology.org/ibioseminars/jared-leadbetter-part-1.html

Talk Overview:
Leadbetter begins his seminar by comparing the biological diversity in the gut of the termite to the diversity found in the Sargasso Sea. The hindgut of the dampwood termite Zootermopsis nevadensis has one of the highest densities of microbes found on earth and includes bacteria, archaea and eukaryotes of all shapes and sizes. Protozoa in the termite gut breakdown the polysaccharides in wood to produce acetate; a food source for the termite. The breakdown of wood also produces H2 and CO2. Archaea in the gut convert the H2 and CO2 to methane, while bacteria compete to convert the H2 and CO2 to more acetate thus reducing methane production. Leadbetter and his colleagues were the first to identify and successfully culture acetogenic spirochetes from the termite gut. They have since found gut bacteria capable of fixing atmospheric nitrogen and producing protein. Using genetics, Leadbetter is now studying the diversity and evolution of termites and their gut bacteria.

Speaker Biography:
Jared Leadbetter was an undergraduate biology student at Goucher College when he attended a summer course on microbial diversity at the Marine Biological Laboratory in Woods Hole, Massachusetts. It was here that he first became fascinated with the amazing environment of the termite gut. Leadbetter went on to study termite gut microbes for his PhD at Michigan State University and as a post-doc at the University of Iowa.
Currently, Leadbetter is a professor of Environmental Microbiology and Environmental Science and Engineering at the California Institute of Technology. He is also co-director, with Dianne Newman, of the Marine Biological Lab’s summer course on Microbial Diversity. Using physiological, chemical and molecular genetics techniques, Leadbetter’s lab strives to understand the symbiotic relationship between termites and their diverse gut microbes. A better understanding of how termite gut microbes limit methane production and how they break down material such as lignin and cellulose may help reduce methane production by cows and improve the production of biofuels.

Learn how to make delicious mix veg that is not mushy or over cooked.

Ingredients for Mixed Vegetable Dry:
Cauliflower florets 1 cup
Broccoli florets 1 cup
Potato 1 small
Mixed Bell Peppers 1.5 cups
Green Peas 1/2 cup
Cabbage chopped 1 cup
Carrot 1 medium
Beans 8-10
Ginger 1” piece
Green chilli 1
Cilantro 4-5 sprigs
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Coriander powder 1 tsp
Asafoetida 1/2 tsp
Dry Mango powder 1 tsp
Cumin seeds 1 tsp
Tiny soya granules 2 tbsp
Oil 1 tbsp
Salt to taste

Method:
Wash & chop the vegetables as per liking.
Soak soyabeen granules in hot water for 15 minutes to make them soft.
Heat oil in a pan.
Add cumin seeds & let them splutter.
Add asafoetida, turmeric, coriander & red chilli powder. Cook the spices for 10-15 seconds.
Add potato & cauliflower. Cook uncovered for 3 minutes on medium/high heat.
Add beans & carrots.
Add salt.
Cover & cook for 3 minutes on medium/low heat.
Squeeze water from the soyabean granules & add them in the vegetables.
Cover & cook for 3 minutes on medium/low heat.
Add peas & bell peppers.
Add broccoli & cabbage.
Cover & cook for 3 minutes on medium/low heat.
Add ginger bits, green chilli & cilantro.
Add dry mango powder & garam masala.
Mix well.
Serve hot.