Dehydrated Ginger Whole
Ginger (Zingiber officinale) is a flowering plant that belongs to the family Zingiberaceae. It’s an herb that possesses a distinct and strong flavor. The rhizome, or ginger root is well-known for its culinary and medicinal uses.
Recommendations: Use 1/4 C Dehydrated Ginger is equal to one heaping Tablespoon of ground ginger.
Application: Add dried, ginger to stews, soups, curries, casseroles and other dishes. It is an effective cure for indigestion, sore throat, cold and cough. It helps to stimulate blood circulation, cleanse the bowels and kidneys, remove toxins from the body and nourish the skin.
Ginger root has long been a part of European, Asian, African, Russian, and Middle Eastern cuisine; and for most of its history dried ginger root slices have been used more than fresh as fresh ginger never survived the caravan and trade routes. The root of the rhizome plant Zingiber officinale doesn’t have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony-peppery flavor will be released. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place.
Sliced ginger root is easier to store than whole roots and have more preserved flavor tucked in its favors than ginger that’s already been ground, which is more fragrant but the volatile oils have a much shorter shelf life. Keep stored in a dark cool place. When you need freshly ground ginger, take a few slices out, lightly toast them, and then grind them in a spice mill for a punchier flavor.
|Dimensions||12 × 12 × 13 cm|
1 kg., 100 gm, 500 gm.
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