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Ginger, Chinese, Ground, Organic
Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia and Jamaica. Ginger was introduced to Europe and the Middle East from the Orient in a dried form, which explains why many dishes call for dried ginger rather than fresh. Ginger is a rhizome (root) and grows underground as a thick, tuberous stem bearing both roots and shoots.
At the school of medicine in Salermo, Italy doctors decided that everyone should eat ginger regularly in order to love and be loved like they were young!
We grind ginger weekly in small batches to ensure freshness. Ginger has a light, peppery, lemon aroma and a hot, spicy, sweet flavor. Ginger is a natural in baked goods but don’t forget it when cooking savory foods such as sauces, vegetables, veal, venison or pork.
Purchase in bags:
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1/2 oz. |
bag |
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1 oz. |
bag |
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2 oz. |
bag |
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4 oz. |
bag |
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8 oz. |
bag |
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16 oz. |
bag |
- The small glass bottles hold 2 fluid ounces. The plastic lids have a flip top with a small pour spout.
- Medium glass bottles hold 4 fluid ounces. The plastic lids have a split flip top. One side has a larger opening and the other side is a shaker.
- Large glass bottles hold 12 fluid ounces. The plastic lids have a split flip top. On side has a larger opening and the other side is a shaker.
Purchase in bottles:
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Small glass |
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Medium glass |
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Large glass
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Purchase bottle refills (in bags):
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Small glass refill |
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Medium glass refill |
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Large glass refill |
Ginger, Chinese, Ground, Organic Recipes
The following recipes use Ginger, Chinese, Ground, Organic.-
Peach Chile Chicken with Black Garlic
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Doro W’et (Ethiopian Chicken Stew)
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Cathy’s Gingerbread Cookies
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Chinese Five Spice Carrot Cupcakes with Ginger Frosting
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Sweet & Spicy Pecans
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Thai Spiced Gingerbread
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Moroccan Chicken Skewers with Herb Sauce
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Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa


