Cracked Ginger (Organically Sourced)
Ginger is native to Southeast Asia and is 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.
Cracked ginger can be used for pickling, beverages (including ginger beer, ale and teas), teriyaki sauce and marinades. It’s important to note that fresh ginger and dried ginger shouldn’t be substituted for one another, but rather, dried whole ginger can be reconstituted. Simply soak in warm water for 1 hour, then use as you would the fresh.
What is Organically Sourced?
Products with the "Organically Sourced" designation have been grown and cleaned organically. Once these products are received by our warehouse in Denver and opened to be repackaged into Savory Spice jars, they no longer qualify as organically certified, but the methods for producing them are in line with organic standards. Products that are Organically Sourced will include "ORG-S" on the front of the label.
Flavor of Cracked Ginger (Organically Sourced)
This dried ginger is pungent, warm, and peppery with light, lemony notes and pairs well with cardamom, cloves, and paprika.
Uses of Cracked Ginger (Organically Sourced)
Try in Asian dishes, sauces and marinades. Great for use in brines or for pickling. To reconstitute, soak in warm water for 1 hour, then use as you would fresh ginger.
Cracked Ginger (Organically Sourced) Recipe
For 7-8 T of mix: Crack 1 cinnamon stick and 2 bay leaves into pieces and mix with 1 1/2 T mustard seeds, 1 T peppercorns, coriander, allspice, and cloves, and 1 1/2 t crushed red pepper and cracked ginger