Product Of Australia
- Ginger root is a rhizome from the flowering ginger plant.
- Young ginger rhizomes are juicy and fleshy and have a mild taste.
- The skin is light brown on the bulbous rhizome with an ivory flesh inside.
- Dried ginger is used widely as a fragrant, hot spice in both savoury and sweet creations.
- Ginger can also be pickled, steeped in boiling water to make a herbal tea, made into candied ginger or into ginger wine.
Garlic is a good source of dietary fibre and vitamin B1.
100g of garlic yields the following:
- Calories – 149
- Total Carbs – 11% of DV
- Protein – 6.36g
- Dietary Fibre – 8% of DV
- Vitamin A – 0% of DV
- Vitamin C – 52% of DV
- Calcium – 18% of DV
- Iron – 9% of DV
*Percent Daily Values are based on a 2000 calorie diet.
- Select ginger that has unblemished plump roots, without wrinkles and feels heavy for its size.
- Ginger can be used as needed by breaking off the size required and peeling.
- Slice, grate or crush as required.
- Store fresh ginger in a perforated bag in the fridge for up to 2 weeks.
- Store dried ground ginger in a small, airtight container in a cool, dark place for 6 months.