Ginger Root
Seasonality:
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
Uses:
This extremely versatile root is known for its popularity in Asian and Indian cooking. The Chinese, Japanese, and East Indians use Ginger Root in many forms by grating or grinding them. Fresh Ginger is available in two forms; Young Ginger and Mature Ginger. Young Ginger is very tender and has a milder flavor than its mature counterpart, which has a tough skin that preserves a peppery, slightly sweet-hot flesh underneath. Grown in Jamaica, India, Africa, and China, Ginger is a gnarled and knobby root that has a brown, dry skin and a pale yellow to ivory flesh.
Ginger Root serves a variety of usages and is utilized to make confections, baked goods, and even certain liqueurs. Ginger is the flavor of popular beverages like Ginger Ale and Ginger Beer. It is delicious in many savory dishes such as soups, curries, and meats and is indispensable in the making of sweets such as Gingerbread, Gingersnaps, and many spice cookies.
Selection, Storage & Handling:
When selecting Melissa’s Ginger, choose mature Ginger with a smooth skin. Avoid wrinkled skin as it may sometimes indicate the root is dry and somewhat older. Ginger should have a spicy and fresh fragrance. If tightly wrapped, fresh unpeeled Ginger can be refrigerated for up to a week and frozen for up to 2 months. To use frozen Ginger, simply slice off a piece of the unthawed root. Place peeled Ginger in a jar with a tight fitting lid. Cover with dry sherry and refrigerate for up to 3 weeks.
Peel mature Ginger with a paring knife but leave the skin intact for young Ginger.
ginger root
For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.
Nutrition Facts
- Amount Per Serving
- Calories 2
- Calories from Fat: 0
- % Daily Value*
- Cholesterol 0mg 0%
- Fiber 0g 0%
- Protein 0g 0%
- Saturated Fat 0g 0%
- Sodium 0mg 0%
- Sugars (Not Available) 0%
- Total Carbohydrate 0 0%
- Total Fat 0g 0%
- Calcium0%
- Iron0%
- Vitamin A0%
- Vitamin C0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
