ORIGIN
Ginger originated in Asia, but it is now grown in other subtropical climates. The primary sources of our ginger are China and Brazil.
When you think of roots, ginger might not be the first that comes to mind, but it does belong to the root family. Despite originating from Asia, ginger has managed to conquer a podium in Western Europe. How can that be? It is a very versatile product!
Ginger originated in Asia, but it is now grown in other subtropical climates. The primary sources of our ginger are China and Brazil.
The unique flavour of ginger makes it easily recognisable. What immediately stands out is that ginger has a tangy, pungent, and spicy taste. Apart from that, ginger also has a sweet and refreshing side. You might even taste slight citrus-like notes.
Ginger has the interesting property of embracing and enhancing flavours in dishes. Want to add this flavouring to dishes? Peel the ginger thinly and slice or grate it with a sharp grater. Incorporate ginger into desserts, stews, soups or curries.
Fresh ginger tastes much better in a dish than ginger powder. If you want to use fresh ginger instead of ginger powder, you can use the following in recipes: 1 teaspoon of ginger powder = 2 cm of fresh ginger root.
Store ginger in a cool and dry place. An open plastic bag in the vegetable drawer of the fridge is a suitable option. If you want to store ginger for an extended period, consider freezing it.
Make tea with fresh ginger too, wonderfully refreshing. In Asia, this tea is mainly drunk on hot days. Of course, it is also great to warm up with a hot cup of ginger tea on cold winter days.
Ginger is good for your health, packed with vitamins and minerals, such as Vitamins B and C and calcium, magnesium, iron and zinc.
Ginger originated in Asia, but it is now grown in other subtropical climates. The primary sources of our ginger are China and Brazil.
The unique flavour of ginger makes it easily recognisable. What immediately stands out is that ginger has a tangy, pungent, and spicy taste. Apart from that, ginger also has a sweet and refreshing side. You might even taste slight citrus-like notes.
Ginger has the interesting property of embracing and enhancing flavours in dishes. Want to add this flavouring to dishes? Peel the ginger thinly and slice or grate it with a sharp grater. Incorporate ginger into desserts, stews, soups or curries.
Fresh ginger tastes much better in a dish than ginger powder. If you want to use fresh ginger instead of ginger powder, you can use the following in recipes: 1 teaspoon of ginger powder = 2 cm of fresh ginger root.
Store ginger in a cool and dry place. An open plastic bag in the vegetable drawer of the fridge is a suitable option. If you want to store ginger for an extended period, consider freezing it.
Make tea with fresh ginger too, wonderfully refreshing. In Asia, this tea is mainly drunk on hot days. Of course, it is also great to warm up with a hot cup of ginger tea on cold winter days.
Ginger is good for your health, packed with vitamins and minerals, such as Vitamins B and C and calcium, magnesium, iron and zinc.
| Energy (kcal) | 62 kcal |
| Energy (kJ) | 262 kJ |
| Fat | 1 g |
| of which saturates | 0 g |
| Carbohydrates | 11,5 g |
| of which sugars | 0 g |
| Fibre | 1,2 g |
| Protein | 1,2 g |
| Sodium | 5 mg |
| Vitamin C | 5 mg |
