Herbs - Ginger Root | Organic

Description
Ginger root (gan jiang) has been used throughout Asia, South Africa and the Caribbean Islands for nearly 5,000 years.

The dried, chopped root lends a warm, pungent flavor to soups, stews and tea blends. The organic dried ginger root is also used to produce liquid extracts and tinctures. In addition to proteins and lipids, the root provides vitamin B3, calcium, iron and other minerals.

Quick Look — Information at a Glance
Approximate Cups per Pound: 5
Origin: India
Plant Part Used: Rhizome
Processing: Cut & sifted
Agriculture: Organic

Storing — General Guidelines and Tips
Store in a sealed container in a cool, dark cabinet.

Appearance & Aroma
Woody and fibrous with a spicy-sweet fragrance.

Uses
Cosmetic
Infuse in oil or tincture for use in topical salves, balms, ointments and liniments.

Culinary
Use to add warm, spicy flavor to soups, stews, sauces and teas.

Flavor Profile
Pungent and sharp. Goes well with licorice root, turmeric, cumin and other aromatic spices.