It goes without saying that I AM Organic® prefers to source its organic ginger as close to home as possible. Because good-quality ginger is not available year-round in Europe, I come from Peru. From the region of Junín, to be precise, in the central mountains of Peru. And with good reason: the soil quality and climate are optimal for ginger in this region. Although I can be harvested here year-round, I grow in abundance from July to January.
I AM ORGANIC FRUIT AND VEGETABLES ARE NOT ONLY DELICIOUS, BUT ALSO SUSTAINABLE. WE FOCUS ON PEOPLE AND PLANET. BY BUYING I AM ORGANIC PRODUCTS, YOU CAN EAT THE WORLD BETTER. TOGETHER, WE CAN ENSURE THAT WE CAN PASS ON THE EARTH TO FUTURE GENERATIONS IN A BETTER WAY.
Ginger comes from the rhizome of the ginger plant. The plant grows around 1 to 1.30 meters tall and has yellow flowers. The root of the plant is used as a spice and grows to about 12 cm long and 2 to 3 cm wide. Ginger (root) has a firm, fibrous texture and has a spicy, tangy and slightly bitter taste.
Ginger (root) is one of the most widely consumed spices in the world. Do you actually know the difference between herbs and spices? They are both used to flavour dishes. Spices come from countries with a tropical climate. In addition to ginger, turmeric is another commonly used spice. Herbs mainly come from herbaceous plants, grow in a temperate climate. Usually, the fresh leaves are used.
Ginger is not only very tasty, but also a healthy flavouring.
|Nutritional values||per 100 gram|
|Energy||62 kcal / 262 kJ|
Of which saturated
|Of which sugar||0 g|
*Reference intake of an average adult (8400kj / 2000 kcal)
Source of NEVO, online/RIVM
INSPIRATION & TIPS
So, here I am. What will you do with me? Will you use me for a delicious lime-ginger tea? Or will you add me to a delicious stew or soup to spice things up? Do you know how best to preserve me to enjoy me for as long as possible? Allow me to inspire you. By choosing me, you will be doing something good for yourself and the world.
Fresh ginger will keep for about 3 weeks in the vegetable drawer of your fridge.
Ginger is also suitable for drying or freezing; it will keep for up to a year.
You can grate ginger or chop it finely if you want to freeze it. In this way, you can take what you need out of the freezer in small portions. If you freeze ginger whole, you can grate what you need from the frozen ginger piece and then put the rest back in the freezer. Up to you!
You can also dry ginger so it keeps longer. To do so, slice me and leave me to dry in a dry room on kitchen paper for around 4 days. If you then store the dried ginger in a sealed pot, you will be able to enjoy it for another year or so.
– Peeling ginger is a tricky chore that most people are not a fan of. The good news is that although ginger peel is a little dry, it is perfectly edible. Just rinse the ginger under the tap.
– If you are making ginger tea, like in the recipe above, you can simply leave the skin on.
– If you still want to peel the ginger, make sure that you do not cut off too much due to the angular, irregular shape. It would be a shame to waste such good food.
– Most people peel ginger with a knife, but there is a better way. You can scrape off the skin more easily and quickly than with a knife if you use the round side of a spoon.