[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

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We could all use a little more broccoli on our plates, right? Now, the vegetable is wonderful just on its own–or wonderful with a little lemon and butter–but the more places I can sneak in broccoli, the better! This isn’t the first thing I’ve snuck into a corn muffin. For example, it is great with an egg inside. But today is about broccoli.

Prep time: 20 minutes Cook time: 20 minutes Total: 40 minutes Yield: 12 cornbread muffins

1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1 cup shredded Gouda cheese (more for topping)
12 broccoli florets
Water for blanching the broccoli
Ice water for stopping the broccoli from cooking

1. Preheat the oven to 400 degrees F and bring a pot of water to boil.

2. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Set aside.

3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

4. Pour the liquid ingredients into the dry and combine fully. It is important to always go from wet to dry to avoid overworking your flour, and lumps. The other way can result in a rubbery dough and unless you are making chew toys, we just don’t want that!

5. The water should be boiling now. Add the florets to it and blanch them for just a minute, until they turn bright green. Quickly strain them and transfer them to the ice bath. Once the broccoli has complete cooled, strain them and let ‘em dry.

6. Put a heaping tablespoonful of batter in the bottom of each muffin case and give the pan a good shake to spread it evenly.

7. Place a single floret in each muffin case, upright and then top it with batter, dividing it evenly between the cases. Top with even more Gouda cheese.

8. Bake for 20 minutes, or until the tops are golden and the cheese is melted and somewhat crispy. An inserted toothpick into the center of one muffin should come out clean when they are finished baking.

9. Remove the pan from the oven and let cool for 5 minutes before transferring the muffins to a cooling rack.

How amazing do these look cut open? Enjoy!