Ground Ginger

Full name of the product: Ground Ginger

It is a herbaceous perennial plant about 2 meters tall with a well-developed root system. Aromatic ginger roots that look like root tubers are used as a spice for food. It is one of the most popular spices in Russia.

Cultivation: Ginger is grown in Southeast India, Ceylon, China, Indonesia, Australia, Jamaica, Barbados, and West Africa

Taste: Pungent and spicy, up to burning hot

Flavor: Strong and spicy

Uses:

• Cooking: Ginger is widely used in confectionery products (cookies, puddings, sweets, and candies), desserts (compots, puddings), and alcoholic beverages (beer, liqueurs). It is also added to vegetables, soups, poultry, meat in sweet and sour sauce, tee. Ginger may be also found in curry. It is used to aromatize meat and make it softer. In Russia, it used to be added to sbitens (honey drinks), kvases (bread drinks), nalivkas (fruit liqueurs), nastoykas (tinctures), meads, spice cakes, and Easter cakes.
• Canning: Pear compot, canned pumpkin, cucumbers. Marmelade, jams, jellies, candied fruits. Kvas, beverages. Ginger jam, ginger beer.
• Medicinal Properties: Ginger has pungent, spicy flavor that improves digestion and stimulates gastric secretion. For the first time it was mentioned in the ancient Chinese medical books. It is used for obesity and nausea, as an antidote, and as treatment for burns and cuts. It is believed that ginger can “rejuvenate” and increase sexual stamina.