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.
Ginger for Stir fry
Posted by 5639931900036840730 on Aug 18, 2016
I love to have this on hand for stir fry's, sometimes I will add a half teaspoon to my fresh ginger for a stronger ginger hit, or will use the simply organic ginger on its own instead of the fresh ginger. I have also used it in my ginger tea to make a warmer feeling on the throat when my throat is sore or I have flu this is an excellent product! just buy it!
Posted by 4656503571519691023 on Aug 13, 2016
Very strong taste, looks fresh, light color and cost value I recommend this product
Posted by 4698366384269017508 on Aug 02, 2016
I use only organic spices. Ginger tastes good but I like to eat it also because it's good for joints. I have a mild arthritis.
Posted by 4634499091289063344 on Jul 09, 2016
Received at my door step thanks