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Ginger India

Ginger India

per kg
BD 0.990
    • Other Amount
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Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used in cooking as a spice to add flavour. It's also commonly used in natural medicines around the world.


Keep refrigerated

Preparation guidelines

Wash before use

Nutrition Facts
Serving Size 0
Amount per serving
Calories 80.0
% Daily Value
Total Fat 0.8g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0g
Sodium 13.0g
Total Carbohydrate 18.0g
Dietary Fiber 2.0g
Sugars 1.7g
Protein 1.8g
Vitamin C 8.0mg
Vitamin B6 10.0mg
Magnesium 10.0mg
Potassium 415.0g
Percent Daily Values are based on a 2.000 calorie diet.

Health in mind

Ginger contains gingerol, the main bioactive compound responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects.

Health in mind
Cindy Bailey
Health in mind


Ginger likely originated as ground flora of tropical lowland forests in regions from the Indian subcontinent to southern Asia, where its cultivation remains among the world's largest producers, including India, China, and other countries of southern Asia.


Ginger can be used to make tea, chopped or crushed in curries and savoury dishes, and dried or crystallised in sweets and confectionery

Health benefit

Possible health benefits include relieving nausea, loss of appetite, motion sickness, and pain


Fresh ginger can be steeped in boiling water to make ginger herb tea, to which honey may be added. It can also be candied


Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar as a snack



Culinary use

Ginger has many uses in the kitchen, both in sweet and savoury dishes. The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice.

Culinary use
Cindy Bailey
Culinary use

BD 0.700
Garlic China
per kg
Roughly 300 cloves per kg
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Large garlic 900g
BD 0.490
Medium garlic
BD 1.190
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