Ginger Root, Whole

Ginger’s use dates back over 5,000 years to ancient China and India, where it was valued not only as a spice but also for its medicinal properties.

Dried ginger root whole has a hot and rich in flavour with peppery-lemon notes. Highly versatile: used in many spice blends. Great with vegetables, especially sweet potato, pumpkin and squash. It enhances fruit as well as many baked sweet dishes.

In comparison with ground ginger, dried whole ginger is often used to infuse flavour into dishes. It’s added to soups, stews, curries and sauces during the cooking process to lend a subtle, warm, and aromatic flavour.

Fresh whole ginger can be grated from to extract its juice, which is used in recipes that require a strong ginger flavour, such as gingerbread or ginger-flavoured beverages.

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