Made from pulverized ginger rhizomes, this spice is bursting with flavor. The ginger is ground to order to retain maximum potency. (
This spice is made by pulverizing dried ginger rhizomes, often mistaken as a roots, into a fine powder. Only mature ginger is used because the flavor intensity increases as the plant ages.
This powder is made to order, so it arrives at your door with maximum potency.
Cultivated for over five thousand years, ginger was used primarily as a medicinal herb. Folk remedies purport it to have many curative properties, many of which, including that of easing nausea, have been confirmed in medical studies. It's also great in soup when you're feeling cold and sicky.
Certified Kosher by Rabbi Ben-Tzion Welton, Va'ad Hakashrus of Northern California.
Keep this spice in an air-tight container away from high temperatures and moisture to preserve flavor.
The ginger used in this spice was grown using methods developed over five thousand years of dutiful cultivation. Ginger plants reach maturity at about nine months old. After they have flowered and produced seeds, the stalks begin to wilt. This is the cue for farmers to cut the stalks and roots from the rhizome. Once harvested, the ginger rhizome is scalded to prevent it from sprouting. Which it will, in abundance. (Ever tried to clear a patch of bamboo? Rhizomes. They just keep growing and growing and growing.)
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