OVERVIEW:
Ginger is an important kitchen spice and is closely related to turmeric, cardamom, and galangal. It is a fleshy rhizome and has been used for healing and culinary purposes for more than 4,000 years. There’s no end to the list of uses for this aromatic spice. Its warm, spicy-sweet aroma and flavor complements both sweet and savory dishes and is enjoyed in cuisines all over the world. 
 
Dried ginger is also very aromatic, sharp and warm on the tongue. The powdered root is a common baking spice while the dried chopped root is added to beverages, soups, stews, and can be used for pickling. Dried whole ginger can be reconstituted by soaking in warm water for 1 hour. Then use the ginger root pieces as you would fresh ginger.
 
Ginger is among the healthiest spices on the planet and is loaded with vitamins and minerals and bioactive compounds that have powerful benefits for your body and brain. Recently, it has even been elevated to “superfood” status. It contains powerful anti-inflammatory and antioxidant properties adding to its many health benefits. Ginger is commonly used to help alleviate nausea, indigestion, and colds.  
 
LATIN: 
Zingiber officinale
ORIGIN:
Peru
CULTIVATION:
Organic
PARTS USED:
Dried Rhizome / Cut & Sifted
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Apricot-Almond Baked Oatmeal
Ginger Fried Rice
Ginger Infused Honey
Mushrooms à la Bordelaise
Quick Radish Refrigerator Pickle