{"id":3197,"date":"2021-07-27T15:26:05","date_gmt":"2021-07-27T13:26:05","guid":{"rendered":"https:\/\/www.martin-bauer.com\/?p=3197"},"modified":"2021-07-27T15:32:55","modified_gmt":"2021-07-27T13:32:55","slug":"the-great-potential-of-ginger-all-about-ginger","status":"publish","type":"post","link":"https:\/\/www.martin-bauer.com\/en\/2021\/07\/27\/the-great-potential-of-ginger-all-about-ginger\/","title":{"rendered":"The great potential of ginger \/ All about ginger"},"content":{"rendered":"\n

Delicious, healthy and versatile: Ginger has become one of the top 10 botanicals in food and beverage applications worldwide. The associated healthy image has made ginger a powerful root for new creations and developments over the last few years. Due to the current trend of immune-boosting food and beverages, this trend is likely to continue all year round also in the future.<\/p>\n\n\n\n


About the ginger plant<\/strong><\/p>\n\n\n\n

Ginger is the common name for the perennial herb Zingiber officinale, a member of the Zingiberaceae family. The plant grows to a height of 5 feet in the hot and humid climate of locations including China, Vietnam, Bengal, Malabar, Japan, Australia, West Africa, and Jamaica. Ginger is a sensitive, cultivated plant requiring fertile, drained clay with loosened soil for successful cultivation. After ten months of growth, the root, which is the most commonly used part of the plant, is harvested, washed, and peeled. Ginger is typically dried in the sun, but in some places, like
India, it is partly dried commercially before being sun-dried, after which it can be processed further, into a tea bag cut ingredient, an extract, or a tincture, for example. The root contains two valuable constituents regarded as active principles. Its non-volatile pungent substances (gingerols and shogaols, e.g.) and volatile oil-containing terpenes are responsible for pharmacological activity.<\/p>\n\n\n\n

Aromatic and spicy<\/strong><\/p>\n\n\n\n

Ginger is aromatic and spicy. Its flavor profile displays distinct differences depending on the country of origin. Jamaican and Chinese ginger, for example, offer a flowery citrus smell. Ginger pairs well with citrus flavors such as lemon, orange, and lemongrass, but it is just as popular in combination with cinnamon or honey.<\/p>\n\n\n\n

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One root, many applications<\/strong><\/p>\n\n\n\n


Ginger is commonly used as an ingredient in beverages (e.g. RTD beverages, tea blends for hot tea infusions, alcoholic beverages like craft beer, etc.), as a dietary supplement and as a well-known spice in cooking and baking such as sauces, cakes, gingerbread, curry, confectionary etc. As a food ingredient, ginger has tremendous potential in RTD, food, wellness and foodservice applications. Its great taste and natural yellow color create exciting drinks with clean ingredient labels.<\/p>\n\n\n\n

Whether you are looking for extracts, strong infusions or our finely ground SuperFine powders, we have the right solution for your product. Please feel free to contact us: sales@martin-bauer.com<\/p>\n\n\n\n

Relevant topics:<\/p>\n\n\n\n

Botanical Sweetness <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Delicious, healthy and versatile: Ginger has become one of the top 10 botanicals in food and beverage applications worldwide. The associated healthy image has made ginger [\u2026]<\/span><\/p>\n","protected":false},"author":6,"featured_media":3216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts\/3197"}],"collection":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/comments?post=3197"}],"version-history":[{"count":3,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts\/3197\/revisions"}],"predecessor-version":[{"id":3222,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts\/3197\/revisions\/3222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/media\/3216"}],"wp:attachment":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/media?parent=3197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/categories?post=3197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/tags?post=3197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}