Ginger, by weight, ~ 1 kg

Ginger is a healthy and original spice that has found its place in many cuisines of the world. It is used for first and second courses, in the preparation of teas and kvass, in baked goods and for making all kinds of tinctures. With this spice, meat, poultry and other products acquire a special spicy note. However, it is worth remembering that ginger has a strong aroma and can interrupt the taste of the dish, so you need to put it just a little bit. Do not forget that this spice loses its healing and taste properties during prolonged heat treatment. And if you have an unused root vegetable, just peel it, chop it and place it in the freezer. In pickled form, the product became widespread during the sushi boom and remains an indispensable attribute of an exotic meal. Modern housewives serve aromatic additives with a spicy taste to home cooking. Ginger root contains a large amount of amino acids, vitamins C, B1, B2 and other elements, thanks to which miraculous properties were attributed to it in the Middle Ages. It is better to refuse to eat ginger if there is a fever, as well as diseases of the intestines and stomach. You can buy fresh ginger in the METRO shopping center in Moscow. Storage conditions: +2 +5 degrees. Shelf life, days: 30. Proteins, g: 1.8. Fats, g: 0.8. Carbohydrates, g: 17.8. Calorie content (kcal / 100g): 80.