The present invention relates to various methods of processing root ginger and to the study of its various applications. According to one aspect of the present invention, the ginger could be made into a natural unsweetened drink which can still be drunk despite its bitterness by removing the acridity contained in the raw root which is made into a drink according to a process consisting in heating the filtered juice obtained by steeping (soaking) the pulp of the ground root ginger in water. This is because the ginger pulp, or the root in itself with or without peelings, as is the case with the majority of tubers, brings out the taste of the starch which has no sweetening power in the natural state. However, after steeping in water and heating to a temperature ranging between 55 and 100 DEG , the juice obtained gives the following result: the heat hydrolyses part of the starch into glucose which, as a result of its natural sweetening power, is sufficient to eliminate the bitter, too pungent and spicy taste of the drink obtained without heating. Once heated to that temperature, any bacteria which could develop after 48 hours of storage are systematically destroyed.
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