Herbs and Spices

Sliced Ginger Root

SLICED GINGER ROOT
SLICED GINGER ROOT D'allesandro - SLICED GINGER - 9 oz jar each D'allesandro - SLICED GINGER ROOT - 8 lb bag / box each
Mpc: H115 | GTIN:

Sliced Ginger Root

Ginger Root, one of the world's oldest spices, has a hot, spicy flavor that is sharp and refreshing. It is a ubiquitous spice in Asian cuisines, and is also common in baking recipes.

  • Slices are buff colored and 1/4 to 1 inch in length and width

  • Dried Ginger Root can be grated or ground into dishes, but use only 1/6 of the amount of fresh ginger called for in recipes, as dried Ginger Root has a concentrated flavor

  • Naturally gluten free

  • All natural

    • D'allesandro
    Price: $17.40
    $1.93 / Ounce

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    Suggested uses

  • Can be grated or ground in a spice grinder to add to a dish, or a whole slice can be added to a soup or sauce for flavor, then removed before serving

  • Ginger is an essential ingredient of curry powder and other spice blends

  • Grated ginger can be added to pickling liquid to add fresh, slightly hot flavor to pickled vegetables

  • Dried ginger should be substituted for fresh ginger at a ratio of 1:6 in recipes

  • Dried ground ginger is typically used in baking, for recipes such as gingerbread, gingersnaps, cakes, etc.

    • Basic prep

    Grate on a micro-grate, chop or grind in a spice grinder.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Ginger.

    Ginger (Zingiber officinale) is the root of a perennial reed-like plant that is cultivated all over Asia. It is valued, not only for its spicy, flavorful roots, which are a staple spice in most Asian cuisine, but also for its clusters of pink and white flower buds, which are commonly used as landscaping in subtropical regions. Ginger is native to tropical Asia, where it has been cultivated since the 6th century B.C. It was introduced to Africa by the Portuguese and to the Caribbean by the Spanish, and now thrives in all of these regions.

    Ginger has a long history in European baking, in dishes such as gingerbread and gingersnaps, and also as a flavoring for beer. It is very versatile and extremely important in Asian cuisines, where it is a key ingredient in curries and various spice blends, sauces, soups, vegetable dishes, desserts and more. It has a hot and spicy flavor that is both refreshing and sharp. In addition to drying, ginger can also be candied-or "crystallized"-with sugar, which is a common dessert application.

    Ginger has been used medicinally for thousands of years, most commonly to treat stomach ailments such as nausea, indigestion and motion sickness. Other uses include pain relief from muscle soreness, arthritis and menstrual cramps, as well as relief of symptoms from upper respiratory tract infections.

    Classic recipe

    Tom Ka Gai (Thai Chicken Soup)

    This comforting Thai chicken soup features a broth that's laced with galangal, cilantro, lime leaves and lemongrass. Once the fragrant liquid absorbs the flavors, chicken and mushrooms are then simmered in the broth to soak up the deliciously complex flavors.

    Tom Ka Gai (Thai Chicken Soup)