SPECIAL FEATURE

Ginger in the Chinese Culture "Ginger is a strenghtening or pu food that has long been used to maintain health. Confucius always had ginger when he ate. He approved its use at meals and during periods of fasting or sacrifical worship when other pungent foods were prohibited. After a woman has a child, she is thought to need strengthening and nourishment. Many Chinese, particularly those from the Kwantung province, long-cook a dish of several pounds of pigs feet, a pound or two of ginger, and a considerable amount of vinegar. The gelatinous mixture that results is quite tasty and thought to be restorative."

Ginger is a great natural preservative, bactericide and meat tenderizer. Nigerian test tube studies show that ginger extract is effective in killing salmonella. Indian studies report that ginger extracts inhibit the fungi that produce aflatoxin, a potent carcinogen.* One study at the University of California at Davis tested the Nigerian results. Researchers there cooked and then refrigerated pork patties. Some were unspiced, some mildly spiced with ginger, some more strongly spiced. Patties made with ginger stayed fresh as much as a third longer than the unspiced pork. The enzymes in ginger are similar to papain found in papaya, which gently break down proteins and tenderize meats.

USE

Use to garnish sushi, salads and gourmet sandwiches. Try in tuna and crab salads.

Product of China and quality controlled by LNS Service.