Profile: One of the oldest tastes known to man. Ginger, if spices were books, would be a chiseled tablet documenting its therapeutic heat and penetrating flavor.
Dried ginger has been utilized more than fresh ginger for most of history due to the fact that fresh ginger did not survive the caravan and trade routes. The rhizome of Zingiber officinale has a mild flavor when raw, but when sliced, ground, or minced, its pungent, lemony-peppery flavor emerges. Ginger loses a lot of flavor when exposed to sunlight, so keep it in an airtight container in the dark.
This ginger root powder's flavor is sharp and strong.
|Basic Prep:||No preparation required, ready to use.|
|Shelf Life:||1.5 Years.|
|Ways To Use:||Made with powdered ginger, it goes well with gingersnaps, gingerbread, and other sweets. Fantastic in tea or hot milk, but also great in an Indian spice blend. Others include stir-fries, pickles, rice dishes, vegetable stews, and mulled wine.|
|Taste & Aroma:||Bitter or Astringent, Hot.|
|Cuisine:||Asian, Cajun, Chinese, Creole, French, Greek, Indian, Italian, Korean, Mediterranean, Mexican, Middle Eastern, Moroccan, Thai, Vietnamese.|
|Country of Origin:||India.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|