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It is known as Nagar, Vishvabheshaja, Vishvaushadh, Katugranthi, Katudhadra, Sauparna, Kaphari, Ushna, Shoshana in San. skrit. Sontha, Suntha, Sauthasindhi in Hindi and Suntha in Gujrati. litIndia it is well known in all the house holds. It is called as Adrak when fresh. Sunthi is prepared after drying Adrak (ginger) or with spools reaction on Adrak. Fresh ardrak is rubbed with pieces of Bamboo, and its external covering is removed, the inner but is washed with water and then it is dried under Sun for 8-10 days and then dried in shadow. To give whiteness to Sunthi, the skinless pieces of Adrak are dipped in water and kept in water of Calcium chloride for one day. Sunthi looks white and shiny after drying it in Sun. There are 4 types of Sunthi. Indian, Jamaican, African and Chinese. Chinese Sunthi is white and fibreless. It is cultivated in Bengal, Orissa, Karnataka, Madhya Pradesh and Himachal pradesh. Adrak from Kerala is the best in taste and odour. The good smell of Adrak is due to presence of ‘gingerol’.
Dosage :
Eat 1 cm. piece of Adrak everyday after each meal regularly. It is mentioned that it prevents indigestion, abdominal pain, gases, worms and even provide protection against cancer
Net Content :
50 gm
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