Ginger Root, Dried

Ginger is one of the most ‘staple’ of spices, turning up in cooking from around the world, in various forms. This ginger root is one of the most common forms, as in its fresh state the quality deteriorates quickly whereas the dried root can be kept indefinitely, stored in an airtight container. Ginger is especially common in Chinese and Indian cuisines, both for its wonderful flavour – aromatic, spicy and powerful – and its health benefits. It is an important part of the ayurvedic diet, where it is seen as a powerful aid to digestion. To use ginger root, soak for an hour to rehydrate and then use as you would use fresh, grated or chopped. Use whole pieces for ginger tea, or in soups and stocks.