Ginger comes from the rhizome of the flowering plant Zingiber Officinale and has been in use as a spice for millennia. The peppery, sweet, spicy flavour lends itself to a wide variety of culinary uses. This includes soups, curries, gingerbread, biscuits, breads, sauces, ginger beer and much more. You will find this versatile spice in many blends including Tandoori Spice Blend, Mild Curry Powder, Barbeque Spice Blend and Garam Masala, to name a few. Ground Ginger is much easier to handle and store than fresh ginger, but still packs a flavour punch. Many people believe ginger helps when you’re feeling unwell, helping to soothe the stomach.
Ginger is harvested at full maturity, around 8 to 10 months. It then soaks overnight before a thorough cleaning the next day. The outer layer is very carefully scraped off by hand as a machine wouldn’t be delicate enough. The ginger then goes off to trading centres for grinding and packaging.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
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Nutritional Information/ 100g
- Energy/kcal – 335
- Energy/kJ – 1404
- Protein (g) – 8.98
- Fat (g) – 4.24
- of which Saturates (g) – 2.599
- Carbohydrate (g) – 71.62
- of which Sugars (g) – 3.39
- Fibre (g) – 14.1
- Sodium (mg) – 27
- Salt (g) – 0.0675
Always be sure to read the labels before consumption. Suitable for vegetarian, vegan and kosher recipes.
ADDITIONAL INFORMATION
ADDITIONAL INFORMATIONWhile every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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