Ginger is a tropical flowering plant that originally grew in Southeast Asia but is now widely available from growers around the world. The plant grows to about three feet tall and produces clusters of greenish-purple flowers. Ginger root is the part used as a spice. It is a close relative of turmeric. Depending on the variety, the inside of the root can be yellow, red or white. It’s harvested by pulling the entire plant out of the soil, removing the leaves and cleaning the root. Ginger can be eaten fresh, dried and stored as a spice.

Ginger lends its zing to sweet and savory dishes and drinks across a wide range of cuisines. In Caribbean, Indian, and Asian cuisines, fresh ginger root is featured in many meat, seafood, and vegetable dishes. In Western cooking, ground ginger often lends a note of spice to cookies, preserves, and quick breads, along with beverages such as ginger ale and tea.

Health benefits

Ginger is one of the most commonly consumed dietary condiments in the world. It has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, and hypertension, inflammation. It is also used for menstrual cramps along with cinnamon. 

Ginger is used in our Bouillon seasoning and Cinna-dust.