[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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I got this recipe here:

https://www.tablespoon.com/recipes/crunchy-pumpkin-cookies-recipe/1/print/

1 1/2 cups packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans

Heat oven to 350º. Mix brown sugar, margarine and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 12 to 15 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet. Cool completely on wire rack.

I used Splenda brown sugar blend. I think that it definitely affected the way these cookies came out. They are GOOD, but they are NOT crunchy. I may try these again using (real) brown sugar and see how they are.

The winner of the Hello Kitty hotpads/pot holders was meluvchris418.
Thanks for playing.

Charlotte from Bubba Yum Yum and I had a great time making this video with our two little men.. Rocky Road lovers… here’s your nourishing version… Made with love by two little tackers..
Recipe and ingredients in comments..
Thanks Wes Carr for the delicious music.
Click here to learn how to make Marshmallow https://youtu.be/KeKvdhwcIXg

ROCKY ROAD
You can easily make this recipe nut free by just using moreseeds. Remember to be playful, you can just use what seeds
you have on hand. The idea is to not break the bank. We had some pretty fancy things in our cupboards when creating this,
but honestly, just nuts and sultanas are terrific too.

You will need:
1 batch of Marshmallows.. see other recipe, and

Chocolate
1 cup Cacao
1 cup Coconut Oil
3 tablespoons of honey or Rice Malt Syrup.. sweeten to your liking

Super Berry + Nutty Seed Mix
1 handful pepitas
1 handful sunflower seeds
1 handful dried blueberries
1 handful dried pomegranates
1 handful goji berries
1 handful noni berries
1 handful macadamias.. so good roasted
1 handful pistachios
sprinkle of bee pollen

METHOD
Mix up the chocolate.. Combine 1 cup of Cacao with 1 cup melted coconut oil.
Add honey or rice malt to sweeten. We used 5 tablespoons rice malt syrup. Stir well.
Whilst the little ones are stirring the chocolate you can be cutting up the marshmallow.
Lay out the marshmallow, sprinkle all the nuts and seeds on top.
Pour the chocolate on top and set in the fridge or freezer. Best served straight out of the fridge.
For more solid chocolate you can sub out coconut oil for cacao butter.
For less stimulating chocolate you can sub out cacao for carob powder.. also has a natural sweetness.
This recipe is great for the kids to really practice their mixing skills and they will love all the different textures.

Remember when cooking with children to take extra care with safety and always make sure there is adult supervision.