GINGER

Ginger’s importance in Asian and Indian culture stems from more than 3,000 years of use as both a food and medicine. Thought to aid digestion, it was a dietary staple of famous philosopher Confucius, and its use in cooking was recorded in Sanskrit literature.

Fresh ginger was commonly used thanks to a ready supply of the pungent spice. But in the Middle East and Europe, fresh ginger wouldn’t survive the spice caravans’ long journey from India, so dried became the preferred form.

Today, ginger aficionados have access to all forms, from whole root to ground to crystallized. The flavor ranges from spicy warmth to biting heat depending on where it’s grown and when it’s harvested.

Because whole rhizomes are difficult to grind, prepared cooks always have high-quality ginger powder on hand. Spice Islands sources premium ginger from China and features a pungent, lemony flavor.

CRYSTALLIZED GINGER

Another popular form is crystallized ginger. Spice Islands selects sweet morsels from Australia for their tender, less fibrous texture. The small pieces of ginger are cooked in thick syrup, dried and then rolled in sugar for a treat than can be eaten directly from the jar or used to flavor everything from curries to ice cream.

TRY IT WITH…
Breads & Cakes
Cookies & Pastries
Winter Squashes
Carrots
Couscous
Spiced Preserves
Roasted Pork & Chicken