[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.ted.com Marcel Dicke makes an appetizing case for adding insects to everyone’s diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition and eco-friendliness.

TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world’s leading thinkers and doers give the talk of their lives in 18 minutes. Featured speakers have included Al Gore on climate change, Philippe Starck on design, Jill Bolte Taylor on observing her own stroke, Nicholas Negroponte on One Laptop per Child, Jane Goodall on chimpanzees, Bill Gates on malaria and mosquitoes, Pattie Maes on the “Sixth Sense” wearable tech, and “Lost” producer JJ Abrams on the allure of mystery. TED stands for Technology, Entertainment, Design, and TEDTalks cover these topics as well as science, business, development and the arts. Closed captions and translated subtitles in a variety of languages are now available on TED.com, at https://www.ted.com/translate. Watch a highlight reel of the Top 10 TEDTalks at https://www.ted.com/index.php/talks/top10

Ice cream is a popular treat in Turkey, where street sellers attract customers with lavish displays and bells.
One ice-cream seller in Fethiye, Southern Turkey is still making ice-cream using traditional methods, mixing ice, fruits and wild berries, and binding the ingredients with “salep” or orchid root powder, instead of gelatin or cream.
It is not a coincidence that the ice-cream shop of Erok Aykiri is located in the ground floor of a mosque, as he is a retired imam, which turns his ice-cream into a virtuous treat.
Aykiri’s shop attracts locals and foreigners looking for the authentic and old flavours of ice-cream in this popular tourist destination.
“I started to do this job in 1973 during my high school days with my dad. We learned this profession together with my dad”, he explains.
His two sons also help in the family business during their summer holidays, so three generations have now been working in the ice-cream shop.
When the business opened in the 1970′s, condensed extracts and other artificial ingredients didn’t exist, and the Aykiri’s have remained faithful to the original recipes, producing their “dondurma” (ice cream) with the same natural ingredients.
“When we first started this job everything we used was natural. There wasn’t condensed, extract, unnatural and chemical products. We kept working in the same way that we learned back then”, says Aykiri.
They first began with lemon and cinnamon ice-cream, and eventually added other fruits like melon, raspberry or pomegranate to their menu.
No sugars are added to the fruit ice-cream to keep the product healthy, and the orchid roots are collected from local villagers and grinded with old techniques.
The shop’s interior has remained unchanged since the 1970s and the regulars seem to enjoy the atomsphere.
“Here they don’t use artificial ingredients, and there is little sugar. Their ice-cream is natural”, says Mahmut, who lives in Ankara who comes to Fethiye every year for vacation.
Vedat Basaran, a prestigious Turkish chef and researcher who specialises in Ottoman cuisine says that the chilly dish has been on Turkish menus for centuries: “If we look at the subject from the historical point of view, Turkey ice-cream production had been seen in Ottoman palaces in the 17th century. We don’t have any information how early it starts.”
Marco Polo is said to have brought this technique from China to Italy, and there is some historical evidence that the Chinese mixed ice with rice and milk.
However the consumption of ice cream is documented in 500 BC in Persia, where grape-juice, cherry juices, saffron or rosewater were mixed with snow and called “faloodeh”. It’s still a typical dessert in Iran and is supposed to be the origin of sorbet according to the Touristic Hotels & Investors Association (TUROB).
In the 10th century ice cream spread into the Arab world, were sugar, dairy products and nuts were added to the blend.
Similarly to Central Asia and Mesopotamia, Anatolian ice cream is mixed with “salep”, the orchid root flour, highly rich in Glucomannan (a water-soluble polysaccharide), which is a binding ingredient.
Turks invented as well a type of jar which was able to maintain the low temperature of the snow mixed with fruits and Asian sweeteners such as honey or molasses.
This is the origin of sorbet that became later the Italian ice cream, explains Basaran, adding that instead of “salep”, Italians use eggs, cream gelatin and other binding ingredients that may be considered “haram” or harmful according to Muslim law.
Ice cream is so popular in Turkey it is no longer considered to be just a summer treat and is now consumed all year round.

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