Profile: Love is delicious, fiery, bitter, passionate, and strong, like ginger.
Dried ginger root have been utilized more than fresh ginger root slices for much of history since fresh ginger never survived the caravan and commerce routes. The flavor of Zingiber officinale rhizome plant is produced when sliced, ground, or minced. Ginger loses a lot of flavor when exposed to sunlight, so keep it in an airtight container in the dark.
Ginger root is simpler to keep than whole roots and has more taste maintained than ground ginger, which is more fragrant but has a considerably shorter shelf life. Keep in a cool dark location. For a stronger taste, remove a few slices of ginger, lightly roast them, and grind them in a spice grinder.
|Basic Prep:||No preparation required, ready to use.|
|Ways To Use:||Sliced ginger root is used in both sweet and savory dishes. It is a typical component in cakes, puddings, biscuits, gingerbread, pickles, and many Asian vegetable dishes.|
|Taste & Aroma:||Bitter or Astringent, Hot.|
|Cuisine:||Arabic, Asian, Chinese, European, Indian, Indonesian, Japanese, Middle Eastern, Moroccan, North African, Russian, 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.|