Ginger root

Ginger root came from the East in ancient times to the Mediterranean, where its name was “zingiber” for both the Greeks and the Romans. It was considered indispensable in the kitchen as an aromatic spice, as it made even the most elaborate and rich dishes easy to digest. In China, in addition to its culinary use, it has always been used in popular medicine for heating, in colds and to stimulate the food transformation and digestion processes.


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