Ginger (Zingiber Officinale) is the root of a plant cultivated all over Asia. It is native to tropical Asia and was introduced to Africa by the Portuguese and to the West Indies by the Spanish. Ginger has a long history in European baking in dishes such as gingerbread and gingersnaps. Ginger has a hot and spicy flavor that is also refreshing and sharp. Ginger is incredibly versatile and is second only to salt in importance for Asian cuisines. Dried Ginger Root Whole is usually found in whole fingers and also in slices. It is usually soaked in recipe liquid before using. It has a clean, fresh, spicy flavor and adds a fresh bite to seafood, picks up the flavor of bland foods and cuts the fattiness of rich meats. Dried ginger should be kept in a cool, dark space in an airtight container.
Suggested Use: Dried Ginger can be grated or diced in order to add to dish. Add the dried ginger to a coffee grinder and add to dish. Or, add a portion of the ginger to a soup or sauce for flavor then remove before serving.
Basic Prep: Ginger has numerous applications in sweet and savory cooking. It is an essential ingredient of curry powder and other spice blends, and is found in gingerbread, cookies, cakes, puddings, pickles, and many Asian vegetable dishes.
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