Ginger root positively affects digestive functions, stimulates the secretion of gastric juice, improves hematopoiesis and blood circulation. It is recommended to be added to greasy food, since the seasoning helps to better assimilate and digest fats. Amino acids contained in ginger accelerate the exchange processes. The spice is the most important element of Indian and Asian cuisine. It tones and adds a characteristic aroma and taste to dishes. The ancient Greeks added it to bread.
Ginger-and-lemon sydrovyk by Arseniivskyi TM completely saves ginger energy and has a fresh tonic taste.