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Cracked Ginger (Organically Sourced)

Dried Ginger - Organic Ginger from Savory Spice
22
1 Cup Bag  
Net 3.00oz
$7.10
 

1 Cup Bag - $7.10
Bag Size: 7" x 4.25"
Net 3 oz
(Per Ounce Cost: $2.37)




Baking

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.

In the Middle Ages, spices were used as currency; a pound of ginger could easily buy you a sheep.

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.

 

Ginger is native to Southeast Asia.

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.

Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Organically Sourced
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free
Corn-Free


This dried ginger is pungent, warm, and peppery with light, lemony notes and pairs well with cardamom, cloves, and paprika.
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.
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

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