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Fresh Organic Ginger 150g

$5.95

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Ginger is an important staple ingredient in many Asian and Indian cuisine and has been used  for centuries among many cultures for its medicinal properties.

With it’s long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain it is great to have at home.

Sold per Minimum 150g

Refrigerator Storage

It’s best to store ginger in the refrigerator intact, with the peel still on. You can store cut ginger in the refrigerator, but it won’t keep as long. To maximize the storage time, place your ginger in a freezer bag; press out most of the air and place it in the crisper drawer in your refrigerator. If you’re short on time or freezer bags, place it in the refrigerator in the brown paper bag you brought it home in. It should keep for about a week this way.

Freezing

To store ginger indefinitely, stick the root in the freezer with the peel on. Place it in a freezer bag or another freezer-safe container to protect it from freezer burn. Whenever you need fresh ginger for a recipe, pull the ginger out; grate what you need; and return the rest of the root to the freezer. There’s no need to thaw it first as frozen ginger is a lot easier to peel.

To Peel or Not to Peel?

Because it is a rhizome, which sends out shoots from individual nodes in various directions, fresh ginger root has a bulbous, irregular shape that can make peeling it difficult.

Now, this might come as something of a surprise to you, but you don’t actually have to peel your ginger. The skin on ginger is extremely thin, and it’s wholly edible, and since you are inevitably going to be slicing it, chopping it, mincing it or grating it, there is no way you are going to be able to tell the difference between peeled or not peeled. Not in the flavour, not in the texture, not in any way whatsoever.

But if you do prefer to peel your ginger, there are a couple of ways to do it.

How to Peel Ginger

The best way to peel ginger is to use the edge of a spoon to scrape the skin away from the flesh. Using a spoon helps you get into the corners and crannies of the ginger root, with the added benefit that no way you can cut yourself with the edge of a spoon. You could also use the back edge of a butter knife instead of a spoon.

Now, whether you use a spoon or a butter knife, this technique can be a bit messy, and it’s rather tedious as well. If you want to speed things up, you can also peel ginger using a sharp paring knife. With this method, you’re simply slicing off the outer layers of the root. You’ll cut off a bit more of the actual ginger using this technique, but it will be quicker and more tidy. And even if you don’t get every last bit of skin off, remember, the skin is edible.

An added benefit to this method is that you can save the trimmings to make fresh ginger tea.

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