It has been used for thousands of years in cooking and confectionery due to its spicy taste.
It is also used as a flavoring in food, beverages, soaps and cosmetics. The plant is rich in antioxidants that can promote your health and well-being.
Expiry Date : 03/2023
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Difference Between Ginger & Galangal.
Their biggest difference is their taste: galangal has a sharp citrusy, almost piney flavor, while ginger is fresh, pungently spicy, and barely sweet, that means that they cannot be used interchangeably.
Combines perfectly with pepper, cloves, cardamom, saffron, cinnamon and cassia, nutmeg, paprika, but also with nuts, dried fruits, honey, rose water and salted Moroccan lemons.
Aroma & Taste
Dried ginger is milder in aroma and flavor than hot and aggressively spicy fresh.
It has a warm and slightly peppery aroma with lemony notes, and a corresponding taste, which ends with a pleasant burning.
Cooking & Pastry Uses
It is usually used grated, in sauces, in the French mixture of 4 spices, in the mixtures of curry and various Masala, in ras-el-hanout, in Moroccan tazin.
It goes well with potatoes, sweet potatoes and carrots. Just broken, it finds a place in marinades, but also in winter teas.
Its yellowish powder is also used in England and Scandinavia in various sweets, mainly in breads (in English ginger bread and French pain d’épices), in anthropomorphic gingerbread cookies (gingerbread man), but also in pickles or jams, in combination with dried fruit.
For general use add half a teaspoon of dried root powder to a hot drink or lukewarm water.
You can also boil 1 tsp. sweet fresh root in a cup of water for 5 ‘and drink whenever needed.
For nausea, 1gr / 0.03oz can be taken. dried ginger powder half to one hour before the trip and then 1gr / 0.03oz every 2-4 hours as needed.
keep it in a cool & dry place.