Simply Organic, Ginger, 1.64 oz (46 g)
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- USDA Organic
- Certified Organic by QAI
Enjoyed in cuisines the world over for its warm, spicy-sweet aroma and flavor, ginger complements both sweet (think gingerbread) and savory (think stir fry) dishes. It's available in whole root, cut and sifted, powdered, and crystallized, so you can choose the perfect form for your perfect dish.
A perennial, tropical plant with aromatic, tuberous roots, ginger is one of over 50 species of the genus zingiber. While several of these species are cultivated for food use, the spice we know as ginger is Zingiber officinale. The rhizome, or root of the ginger plant, is the part we use as a spice. The candied rhizome of the ginger plant is sold as crystallized ginger, and dried ginger that has been ground is sold as ground ginger.
Originating in tropical Southeast Asia, ginger has been cultivated for more than 3,000 years. Ancient medical records indicate that it was used in teas, baths, and chest compresses, and texts dating as far back as ancient China and India suggest ginger for healthy digestion. The Romans introduced ginger to Northern Europe, where it was used in cakes, biscuits and other sweet dishes. By the 14th century, it rivaled pepper in popularity, and when the plague hit, ginger, with its antiseptic properties and sulfur content, was considered by some a worthy antidote.
Ginger's warm, spicy-sweet flavor and pungent aroma are unmistakable. It's a universally popular flavoring that lends its name to three familiar foods--gingerbread, gingersnaps and ginger ale. It's also popular in stir-fries and sauces, and in spice blends like curry powder.
Used in a wide variety of sweet and spicy dishes, ginger blends well with many other spices. It's essential in Oriental cooking and especially prevalent in the cuisines of India, China, Thailand, Northern Africa, Japan and the Caribbean countries. Ginger wines are a popular wintertime beverage in England. In the U.S., ginger lends its hot, spicy flavor to condiments, relishes, pickles, beverages and all types of desserts.
A way to eat. The way to live.
We're here to fill your life with honest-to-goodness good food. The kind of food that you remember, deep down. Fresh. Wholesome. Brimming with flavor and life. It can only be found in organically grown foods.
To substitute ground ginger for fresh, use 1/2 teaspoon ground for each tablespoon fresh called for in a recipe.
Ground ginger is an essential spice for gingerbread and is also good in biscuits, preserves, chutneys, marmalades and a variety of desserts. Try it in pickles and with pork, chicken and beef. Add it to pumpkin or apple pie, cookies, carrot and sweet potatoes dishes.
Great ginger, and it's great in my morning smoothie. One of my favorite recipes: 1 apple, fresh ginger to taste(if I'm out of fresh I use the bottled version), 3-4 large leaves of kale, 1 cup of spinach, 1 large carrot, 1 Tble Nutiva Organic Coconut Oil, 1 Tble Now Spirulina, 1 cup or more organic almond, hemp or coconut milk, and if you'd like, a bit of raw honey to taste. If my review has been helpful to you, please kindly click on the 'yes' link down below.
This actually tastes like ginger, unlike the powdered ginger i was using before.
Posted by 5089347516238242739 on Jun 20, 2016
Elsker Simply Organic krydderne! De er superbe alle sammen! 👍👍👍
Simply Organic ginger
Posted by 4763024805869008692 on Jun 12, 2016
i simply LOVE it. Im surprised with the fragrance. Its so good. Thank you iherb. :)
Great for tea. Fantastic tasting ginger root!
Posted by Sickness-ELIMINATOR on Jun 03, 2016
I usually use fresh ginger but I will not be able to leave home for a couple of months and I missed my ginger tea, now I brew green tea and add to it a good amount of this ginger and some organic honey, few drops of lemon juice and have an amazing tea. . . . See my page for more reviews. There is also a link to my FaceBook and Twitter pages.
Posted by coolsun on May 27, 2016
BUT POWDER IS NOT FINE ENOUGH.