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Ginger

Ginger's fiery and fresh taste is commonly used in curries and chutneys. Interestingly, a number of unique chemical compounds in ginger encourage the production of saliva, which results in a mouth-watering meal (literally)!

How do we make sure we provide top quality ginger?

We only supply ginger if it is a pale brown to off-white in colour. Colour is an indication of age: generally the paler the colour, the younger and less fibrous the ginger is. We also make sure the skin is firm, and that there are no signs of decay (typically decay manifests as black spots on the ginger skin). Finally, we make sure the ginger is heavy for its size; this indicates premium freshness beneath the skin.

Where do we source our ginger from?

Ginger is a tropical grass perennial plant related to bamboo. It requires both a heavy rain season and a hot dry season. It also requires rich, well drained loamy soil. We source most of our ginger from Queensland (around the Buderim region, about 100kms north of Brisbane), which has ideal ginger growing conditions – and a number of dedicated farmers!

What is the best way to keep ginger?

A good way to store ginger is to wrap it tightly in paper towel, and place it in a plastic bag in the fridge salad drawer. It generally stores well at temperatures below 15°C. If you don't need the entire ginger for your meal, you can store the remainder using the same method; just re-trim the cut surface when you next need it.

Ginger nutritional information

Ginger contains unique compounds (known as gingerols, shogaols and zongerone), which have antibacterial benefits and assist with gastrointestinal mobility (this is the result of ginger triggering increased saliva production). Ginger is also believed to help decrease joint pain from arthritis, and to have blood thinning and cholesterol lowering properties (these qualities make it good for treating heart disease). It is also a known diaphoretic (meaning that it makes you sweat); a quality which made it popular in the middle ages as a means of curing the Plague!

Serving tips and suggestions

In savoury dishes, ginger's flavour resonates well with cumin and coriander. In sweet dishes, ginger's flavour combines well with cinnamon and cloves. Try fresh ginger tea - slices of ginger, honey & lemon to taste - refrigerate any remaining tea for a refreshing cordial!


*All weights are approx*

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Ginger

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