Amaka
April 8, 2023
23 Herbal Tea Benefits. Drinking natural and organic herbal tea is a great way to promote health and wellness. Herbal teas are made from the leaves, […]
March 23, 2023
Benefits Of Making Herbal Tea With Dried Split Ginger Herbal teas have been consumed for centuries for their medicinal and therapeutic properties. Ginger tea, in particular, […]
March 4, 2023
Why Nigeria Dried Split Ginger Is The Best In The World! Nigeria is known for producing high-quality ginger, and it is one of the top producers […]
January 12, 2023
Why you should consider adding ginger to your diet Many people use ginger only in dishes associated with Eastern cuisines. But as researchers uncover more information […]
December 29, 2022
Amaka Foods specialising in the best and freshest spices, herbs and seasonings sourced where possible from small independent producers around the world.
December 28, 2022
Ginger is most commonly known for its effectiveness as a digestive aid. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolene, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. Ginger, a knobby, fibrous root, has smooth light brown skin with a sheen to it. Ginger root is a seasoning that flavors sweets, including cakes, cookies, bread, and beverages. It is also good in sauces, and fruit dishes, and is often used heavily in UK cooking.
December 28, 2022
Fresh or raw ginger promotes sweating and dispersing exterior cold. While dried ginger is more effective in warming spleen and stomach and expelling interior cold. Therefore, dried ginger can help relieve indigestion, gas pains, reduce nausea and stomach cramping.
Fresh or raw ginger promotes sweating and dispersing exterior cold. While dried ginger is more effective in warming spleen and stomach and expelling interior cold.
December 28, 2022
Fresh or dried ginger is a common traditional Chinese medicine as well as an important spice in China. The volatile components of ginger play important roles in its flavor and bioactivities. In this work, headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (GC-MS) was used to study the effects of oven drying, microwave drying, and silica gel drying methods on the degree of dehydration and volatile components of ginger.