Last Updated:
The ginger on which we rely the most in winters from tea to decoction, is the same ginger always beneficial? Is the shiny and extremely white ginger seen in the market an enemy of health? If you also want to know the identity of real ginger which keeps the body warm in cold and increases immunity and how to avoid fake ginger, then this information is very important for you.
In winter, ginger becomes an important part of tea, decoction and food. It keeps the body warm and helps in increasing immunity. But, if adulterated ginger is used then it can cause harm rather than benefit, hence it is very important to identify the real ginger.
Real ginger can be identified by its strong, fresh and pungent aroma, which is felt immediately. At the same time, the smell of fake or adulterated ginger is very light or almost absent. Therefore, it is important to inspect it with your nose while purchasing.
The peel of real ginger is soft, which can be easily peeled with a finger or nail. Whereas the peel of fake or adulterated ginger is hard and difficult to remove. By this difference adulteration of ginger can be estimated.
Add StuffUnknownas
Preferred Source on Google
True ginger is light brown in color and a light layer of soil may also be visible on it. At the same time, fake ginger appears shiny and crystal clear, which can be a sign of washing with chemicals.
If ginger appears unusually white and shiny, avoid buying it. Excessive shine may be a sign that the ginger has been washed with chemicals to make it more attractive. Instead of providing benefits to health, such ginger can cause harm.
When real ginger is broken, clean fibers are visible inside it, which is an indication of its freshness and nutritional value. Such fibers are not visible in fake or chemically treated ginger. While buying, it is better to test it by breaking a small piece at the shop itself.
Real ginger is pungent and hot when tasted, causing a slight burning sensation. At the same time, the taste of adulterated ginger is dull, lifeless and without freshness. The pungency and burning sensation of taste is considered to be the strongest indicator of its quality.
