Ginger was used as a flavoring agent long before history was formally recorded. Ginger is used in numerous forms, including fresh, dried, pickled, preserved, crystallized, candied, and powdered or ground.
The flavor is somewhat peppery and slightly sweet, with a strong and spicy aroma. The effectiveness of ginger in preventing or suppressing cancer growth has been examined in a variety of cancer types.
Ginger is not only an extremely popular dietary condiment used for flavoring food but also an herb that has been used for thousands of years as a medicinal herb to treat a variety of ailments. Here in India,we used ginger to mix in a famous food named “BIRIYANI”,where it adds strength to the taste.
Consumption of standardized ginger extract decreased aortic atherosclerotic lesion areas, plasma triglycerides and cholesterol, low-density lipoprotein (LDL)-associated lipid peroxides Virtually, no other spice is as versatile as ginger.