Ginger Root (Zingiber officinale)
Information about Ginger Root
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.
Ginger root has been used for healing and culinary purposes for more than 4,000 years. It is well documented in many ancient writings original to the herb’s native domain of India. There is also recorded evidence that the herb was known to the ancient Greeks and Romans. In fact, ginger was one of the first spices to travel to the Mediterranean.
Dried ginger root is typically used to produce teas, tinctures and tonics. It addition to proteins and lipids, the root provides vitamin B3, calcium, iron and other minerals.
Origin: India
Plant Part Used: Rhizome
Storage Tips: Store in a sealed container in a cool, dark cabinet.
Appearance and Aroma: Woody and fibrous with a spicy-sweet fragrance.
Culinary Uses: Adds 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.
Cosmetic Uses: Infuse in oil or tincture for use in topical salves, balms, ointments and liniments.