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Ground Ginger (Organically Sourced)

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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. 


More Information

Ginger is a natural in baked goods but don't forget it when cooking savory foods such as sauces, vegetables, veal, venison or pork.

More Uses:

Spiced Cookies: Add to a basic sugar cookie recipe for sweet-warm flavor.

Ginger Graham Crust: Add 1 tsp. to any graham cracker crust recipe for a warm-citrus note.