Ginger root 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 dried root is also used to produce liquid extracts and tinctures.

general guidelines and tips

uses

flavor profile

Pungent and sharp. Goes well with licorice root, turmeric, cumin and other aromatic spices.

what else you should know

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.

For educational purposes only: This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.please be advised: Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

Unit: 1 bag

Net Weight: 1 oz (28g)