Ginger Root (Organic)
$6.00 – $16.94
Country of Origin: Nepal
Grade(s): Dried ginger root coarse cut
Altitudes: 60 – 150 metres above sea level
Manufacture Type(s): Field grown
Cup Characteristics: Excellent clean ginger notes with a refreshing ginger hot finish. Clean lingering character.
Infusion: Pale, yellowish liquor.
Ingredients: Dried ginger pieces
Information: Ginger, (Latin: Zingiber officinale) the tart knotty root spice, is probably the world’s most commonly used flavor additive. The root serves as the base of recipes in the cuisines of almost every culture in every corner of the globe, and has done so since at least the 12th century BC.
Way back then, according to an essay published in China later on during the 3rd century BC, Shang dynasty rulers had already pinpointed the world’s finest ginger growing in Sichuan province. In those days ginger was also being widely consumed throughout India by the ancient Hindus. Both cultures thought very highly of ginger for both its use as a food ingredient and for its purported medicinal properties.
Its beneficial uses in this regard were thought to cover a veritable grocery list of common human ailments ranging from indigestion, to lack of appetite, the common cold, nausea, morning sickness related to pregnancy, leprosy, even restoring a low sex drive!
As previously mentioned, widespread use of ginger was not limited solely to the ancient East but spanned the globe. For the Romans, Greeks, Moroccans, and other historic cultures of the Mediterranean, ginger root also held a valuable place in every household.
Interestingly it was in these communities that dried ginger – like the one we are offering here – began its rise in popularity. The reason for this method of consumption was born out of necessity as the root was transported along the ancient caravan routes from the Far East.
Fresh ginger would spoil during the long trip; so enterprising merchants devised methods for drying the raw root. As time wore on, fresh ginger became available in the West as the root came to be grown in parts of Europe and Africa. Even so, many cultures continued to use the dried variety.
To truly experience the pure ginger character imparted by these dried and chopped pieces, we recommend brewing a simple tea made by infusing the ginger in boiling water, then adding lemon and honey. The lemon and honey will add a tang to the heat of the ginger that is in a word, divine.
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 teaspoon for each 200- 260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5 -10 minutes according to taste (the longer the steeping time, the better the flavor as more fruit or herb flavor is extracted). Garnish and sweeten to taste.
Iced tea brewing method (Pitcher) (to make 1 litre): Place 6 slightly heaping teaspoons into a teapot or heat resistant pitcher. Using fresh cold water, boil and pour 1¼ cups/315ml into the pot. Steep for 5 to 10 minutes.
Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
(Note: Some premium quality teas may turn cloudy when poured over ice. This is a sign of quality and nothing to worry about.)
Iced tea brewing method ( Individual Serving): Place 1 slightly heaping teaspoon into a teapot for each serving required. Using fresh cold water, boil and pour 170-200ml per serving into the pot. Cover and let steep for 5 to 10 minutes. Add hot tea to a 375ml acrylic glass filled with ice, straining the leaves.
Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/ or add lemon to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
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