Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about 3 to 4 feet tall. Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked.
Crystalized ginger has a bit of a bite. It has the tang of ginger with a lovely surgary coating. Ginger is known to soothe the mucous membranes of the stomach and help prevent nausea. Crystalized ginger is fun to eat a piece or two on its own, but imagine how great this can be in cookies, breads, scones and other baked goods.
1.8 oz. & 5.5 oz.
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