Ginger is native throughout Asia, and is widely used in Indian and Chinese cuisine. It has a gentle heat and aromatic flavour that will liven up any meal, and is often used in conjunction with chilli and garlic to add to curries world wide.
Ginger is a bit of a wonder-ingredient. As well as having a distinctive taste, it is of great nutritional value and its regular use is considered to be highly beneficial to health. The essential oils in ginger which are responsible for its flavour, also have many effects on the body, particularly its warmth, stimulating effect and ability to reduce nausea. It is great for calming the stomach, and indeed commonly taken to prevent sea-sickness, particularly in the form of crystallised ginger. We don't believe that these claims are exaggerated: a good dose of ginger really does have a perky-uppy effect. |
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Ginger paste provides a convenient way of adding ginger to a meal, without all the scraping, peeling and scrubbing. Use in savoury dishes. | Good-value ginger powder for adding to spicy savoury dishes such as curries. This form of ginger is also used in cooking, baking and sweet-making. | |
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Pickled sushi ginger Pink coloured ginger - a fresh and tangy sushi accompaniment. | Ginger Essential Oil for culinary use Use to flavour chocolate. | |
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Organically grown in China. | | Diced ginger in syrup Ideal for ginger bread and fruit cakes. |
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Large bag of random sized pieces | Crystallised ginger pieces with a chunky carob coating. | Crystallised ginger pieces with a chunky carob coating. |
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Crystallised ginger pieces covered with a yoghurt coating. | Crystallised ginger pieces covered with a yoghurt coating. | How to use ginger in 10 different ways... |
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