Ginger, which has been used in traditional Asian medicine for 2,000 years, is one of the medicinal plants with the greatest health benefits, and a widely used condiment in gastronomy.

Ginger is a plant whose best known part is its rhizome. Also called kion, it grows in tropical regions around the world and is famous both for its renowned medicinal properties and for its culinary use. It belongs to the Zingiberaceae family, which also includes turmeric and cardamom.

This plant is high in fiber and amino acids such as valine and leucine (with important healing properties) or arginine, which stimulates the immune system. Fiber and gingerol are also present in ginger. Precisely gingerol is the component that gives it its spicy touch, since it is equivalent to capsaicin, which is the substance that makes chili peppers hot.

In addition to these elements, we also find acids such as ascorbic acid (with antioxidant properties) and linoleic and alpha-linoleic acids, so important for our nutrition because they are part of the series of omega-3 fatty acids. Vitamins B and C, as well as calcium and phosphorus are also present in this tuber.

Coriandrum sativum resembles parsley and dill in appearance. It belongs to the same family, the umbelliferae, which includes other plants that flower by drawing a more or less flat umbel in their inflorescence, such as fennel, anise, celery, caraway or cumin.

Wild coriander is native to Western Asia, but its cultivation has spread throughout Europe and also throughout the American continent, outside the colder territories. It is cultivated as an aromatic and medicinal plant, and it can also rarely be found sub spontaneously (escaping and taking root on roadsides and near crops).

Active principles and nutrients of coriander:

-Like many aromatic plants, very rich in essences, coriander treasures undeniable healing powers, which are determined by the active ingredients that make up its biochemical composition.

-Coriander fruits contain an essential oil with different active substances such as coriandrol, limonene, linalool, gerianol, borneol, etc. It also contains camphor, coumarins and sugars.

-For its part, the leaves are rich in vitamins, especially vitamin C, vitamin A, E and group B. They provide a supply of unsaturated fatty acids, such as linoleic, oleic and palmitic acids. And a moderate source of mineral salts. basically iron, calcium and magnesium