Biohawk Ginger Powder 200g


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Relief is a dry powder made from Biohawk’s proprietary blend of three gingers, stable at ambient temperatures, taken after meals and used in food preparation.

How do I take Relief? Experience has shown Relief is best taken after breakfast and after dinner at an amount related to your body weight: ½ level teaspoon for 60Kg twice a day, and proportionally less or more depending on your weight. The level can be increased up to a level teaspoon after 3 meals for 60Kg body weight for more serious conditions. It is taken in water or a juice.

Ingredients: dry powder of blend of Zingiberaceae (ginger) spices

Store sealed in a cool dry place.

Nuts, Seeds, Grains & Legumes

Soak overnight in water with Relief or Digest Easy and then cook as required or dry using a dehydrator or oven set on low, or for nuts and seeds lightly coat with the Ginger Oil and warm in the oven.

Dairy Products

All milk that enters the kitchen should be treated on opening. Add ½ teaspoon DigestEasy per litre of milk (or 1/8 teaspoon Relief).

The caseins and beta-lactoglobulin that are proline-rich and cause food intolerance are rapidly digested.

Cream and yoghurt need double the amount of the ginger product per litre and Relief is the preferred product. Add 1/4 teaspoon Relief per litre.

Make your own ice cream and custard with the milk, cream, and eggs each treated with the Biohawk ginger.

Butter does not seem to give an intolerant reaction probably because the proteins have been washed out.


Break eggs into a cup and put a drop of Ginger Oil on top of the egg, gently swirl. (Alternatively dust the egg with Relief and add a little rice bran oil or extra virgin olive oil.)

For a boiled egg in its shell, take an egg from the refrigerator, put a small hole in the shell at the broad end with an egg piercer, and place in a saucepan and cover the egg with cold water from the refrigerator (2.5cm above the egg) and add ½ teaspoon of DigestEasy or 1/8 teaspoon of Relief. Leave for 10 minutes and place saucepan on a hot plate and bring to the boil. When it boils, remove the saucepan from the stove and leave for 4 minutes to give a soft-boiled egg, 6 or 8 minutes for medium-boiled egg, or 10 minutes for a hard-boiled egg. Run cold water over the egg to stop the cooking process.


The feed the animal ate had proline-rich proteins and a fraction of these may be stored in the animals’ fat. The collagen in meat’s connective tissue can make the meat tough but the ginger enzymes will break down the collagen at 50 – 67˚C and will digest any proline-rich protein in the fat. Independent trials have shown the Biohawk ginger products to be the best natural tenderizer of meat.

  1. Cut off excess fat and pat the meat dry with paper towel.
  2. Rub sufficient Ginger Oil into the meat to lightly coat the meat (approx. 1 tablespoon per Kg meat). The oil carries the enzyme through the meat.
  3. Cook in your preferred way, but if using a hot plate, start the cooking at ambient temperature.



Preparing fish with the Ginger Oil has positive impacts on the flavour and texture. Other seafoods such as crustaceans including lobsters, crabs, and prawns, cephalopods including octopus, and squid, bivalves including clams, oysters, scallops and mussels, and other molluscs such as abalone all benefit greatly from preparation with Biohawk’s enzyme-rich ginger products. The Ginger Oil is easy to apply before cooking the food, but the Relief or DigestEasy can be added to the water where the animal is stored or into the water that is to be used for cooking.  The ginger enzymes ensure the meat is not tough, and the flavour improves when it is cooked.


Vegetables and Salads

Use Ginger Oil to coat all vegetables being prepared before they are cooked (fried, grilled, baked, boiled, or steamed) or before they are included in a salad. Alternatively, sprinkle Relief powder or DigestEasy over vegetables and then toss with rice bran or extra virgin olive oil to coat. For a salad, toss in some Balsamic Vinegar or other vinegar or other favoured ingredient.



Sprinkle Relief powder or DigestEasy over fruits such as berries, banana, and melons or alternatively add either ginger product to a little orange or other juice to coat sliced fruit.



Wine, whisky, beer, gin, fruit juices, coffee, and tea all have proline-rich proteins that affect food intolerant people, make the drink bitter, and limit the pleasurable flavour and aroma of the drink. Adding a very little Relief dust OR 2 drops of DigestEasy to a standard glass or cup of these drinks will digest the proline-rich proteins, noticeably improving the taste and making them safe for food intolerant people. If you buy a commercial shake/smoothie, add ¼ teaspoon Relief. High powered juicers break down cells in vegetables and fruits releasing hydrogen peroxide that oxidises the ginger enzymes. You would need to condition the plant material with ginger before juicing.



When you buy soy or other sauce open and treat with Relief or DigestEasy and then store in the refrigerator until required.

How to make Ginger Oil

With Relief: Add 5 teaspoons 
of Relief to 200ml 
of oil and store ready to use.

With DigestEasy Powder: Add 1 sachet (4g) DigestEasy Powder into 500mL Rice Bran Oil or Extra Virgin Olive Oil, either of which is able to carry the ginger enzymes through the food very efficiently – not other oils.

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