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Ginger Root

Ginger Root

Description

Ginger is the underground rhizome of the ginger plant with a firm, striated texture and an appearance unlike almost any other edible root. It has a conspicuous and random shape that defines its structure - winding knobbed and branched stems that have a pale beige toned skin that begins to turn more earthy with age. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. Young ginger root is sweet, spicy and succulent. At this stage both the flesh and skin are considered edible.

Pack Size

30# Case
Available by the case

Applications/Techniques

Whether eaten raw, cooked, candied or dried, ginger root has vast culinary purposes. It is an essential pantry ingredient within the kitchen. Ginger root can be used for dressings, marinades, stocks, purees and confections as well as for drinks such as ginger beer and ginger tea. To store, refrigerate in a paper bag or grate the entire root, lay in a line on a sheet of plastic wrap, wrap and twist ends tightly, then freeze.

History

Ginger root's peppery sweet flavor and aroma can be attributed to its percentage of volatile oils, zingerone, shogaols and gingerols, stored within its flesh. It is often used as a digestive aid as well as a stimulant to reduce fatigue. It can be found as an essential ingredient in herbal remedies for preventing and reducing nausea and motion sickness.

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