Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!
Ginger is rich in vitamins and minerals, it contains a large proportion of the digestive enzyme Zingibain and has a plethora of therapeutic and culinary uses.
Ginger aids the digestion and eases the digestive system, it has been used for loss of appetite, flatulence, rumbling or gurgling sound of gas in the intestines, spasmodic gastric and intestinal contractions and stimulates the circulation.
Ginger has been used since before recorded history and is mentioned in the writings of many early practitioners of Chinese and Ayurvedic medicine, it is commonly used for nausea and the common cold. Ginger is used in confectionary, soft drinks, herbal teas, cough mixtures, cold remedies, savoury and sweet culinary delights, cosmetics and travel sickness preparations.
I prefer to use fresh ginger, I grow it in my hot-house, the foliage dies back each autumn and re-sprouts in spring, I harvest the rhizomes as I need them.
Fresh ginger can be chopped or grated and frozen in small useable amounts, it can be preserved in it’s own syrup and sliced and dried ready to be ground when needed.
All recipes are also posted to the recipe pages
The syrup should keep in the refrigerator for up to 3 months.