[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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Gingerbread Cookies, Gingerbread Men or Women Cookies. Whatever you call them this is a healthy great treat for the entire family that you can literally eat for breakfast. Get the full recipe at https://www.pancakewarriors.com/pumpkin-gingerbread-cookies/

Hi today we are going to quickly make our pumpkin gingerbread cookies. These are gluten free, vegan, and paleo I really hope you enjoy this recipe. I’m going to start with the pumpkin puree and coconut milk, its unsweetened coconut milk. This is pumpkin puree, not pumpkin pie. I do try to use organic with this, this is 2/3 of a cup pumpkin puree and a 1/4 of a cup of coconut milk. I’m going to quickly combine those into this mixture I’m going to add two tablespoons of chia. The chia seed act like the eggs in this recipe. They hold everything together, they’re also a great source of fiber and will keep you full. I just ate some of these cookies and I’m so full now. The chia seeds easily mix in and it will start to get thick because the chia starts absorbing the liquid from the recipe and they will expand. Next, I’m going to add organic molasses. The molasses is what gives the recipe its flavor. We’ll add 2 tablespoons of molasses, it’s really thick. It’s a sweetener that’s filled with tons of vitamins and nutrients, iron, magnesium and potassium. It’s great for electrolytes rebalancing. I try to add as much molasses as I can to our sweet treats this time of year. Don’t worry if you don’t get it all off your spoon. I’m just going to blend that in. To this I’m going to add 1 tablespoons of minced ginger. I buy the organic kind that’s already minced. You can just get your own ginger root and shave it down if you want. To me it’s worth the extra dollar to already have it done. I’m going to let the chia seeds sit for a second while I measure out the rest of the ingredients. I always let the chia seeds do their thing before I add an oil to the recipe. Add 2 tablespoons of organic coconut oil. The coconut oil and the molasses are two of the ingredients you really can’t leave out of this recipe. It helps the dough bind and get hard and lets you roll it out. I’m going to add a 1/4 cup of almond meal (flour) and 2 tablespoons of coconut flour. I will tell you that I’ve heard that different brands of coconut flour acts differently so just so you know. Here is where a lot of the protein comes in and I save a lot of calories. Instead of adding a bunch of flour, I use protein powder. It sweetens the dish so I don’t have to add any extra stevia but also these calories are protein packed which makes this a much healthier alternative to your normal cookie recipe. The recipe as it’s written right now, I would eat it for breakfast. It’s healthy and super filling, and who doesn’t want cookies for breakfast. You’ll see that the mixture is a little bit thick which is fine. You want it to not be very runny. It needs to come together like a dough. I’m going to add the rest of the spices and baking powder. Ginger, 1 teaspoon. If you do more it may be a bit spicier which is okay if that’s your preference. A full 1 tablespoon of cinnamon because I love cinnamon. 1 teaspoon of organic vanilla extract. Finally, adding baking soda and baking powder. While baking powder and this dish are naturally gluten free the corn starch in baking powder can act like gluten so if you have a gluten sensitivity make sure you use certified gluten free baking powder. You can see the mixture is kind of clumpy. My test is to always grab some of it and smush it together. If it stays together in a clump you’re in good shape! If it’s falling apart, add a tablespoon of milk or two. Put the dough in the fridge to chill for 20-30 minutes.

Once you take the dough out of the fridge use a piece of parchment paper and wax paper to roll out the dough. The dough should stick together. I ended up checking and adding 2 tablespoons of milk to make sure it sticks together instead of cracking apart. Clump the dough on the parchment paper and push it down to start it. Cover it with wax paper and use a roller to spread it out. Get the dough flat, pushing from the center out. Depending on your cookie preference depends on how thin or thick you want the cookie. Be careful at the end so it doesn’t get too thin and try to keep a thickness consistency across the dough. The white spots in the cookie dough is the coconut oil and that’s perfectly fine. Use your gingerbread man cookie cutter on cut out your gingerbread men and place on a cookie sheet that has parchment paper sprayed with cooking spray.

Enjoy your gingerbread cookies!