Organic ginger from Madagascar

€6.75

Tax included

Our ginger root from Madagascar is very fragrant, it is a nice contrast of freshness and warmth. All its original flavors are found intact in our berlingot, as if you had just grated it.

Ginger goes well with turmeric, vanilla, pepper.

Net weight : 17g
Usage : Meat, Fish, Fruit, Vegetables, Salads, Pies, Desserts, Jams
Label : Organic Agriculture
Dimensions :
Recyclable box and berlingots : Sorting paper / cardboard

History

Plant & perfume

From the same family as turmeric, ginger (Zingiber officinalis) is a plant made up of a large stem one meter high supporting long fragrant leaves. The rhizome (root) containing a yellow pulp is the spice used. The rhizome is used in different forms: condiments, candied, powdered, fresh and grated.

Our ginger delivers a whole bouquet of camphor, lemony, peppery and spicy notes.

Organic ginger from Madagascar Max Daumin - History

Benefits

Cooking and Virtue

Ginger powder can be used in both savory and sweet cooking. It happily accompanies meat, fish, shellfish, a few vegetables, especially zucchini, vinaigrettes but also fruit, pies, jams. It can be used as a pepper substitute for an exotic finishing touch. At the base of many spice blends, it combines wonderfully well with other spices, such as with its cousin turmeric.

Origins

A long journey

It can be found in the oldest Chinese writings and in ancient texts from India, more than 3000 years ago. Originally from India and Malaysia, ginger is one of the first spices to be imported into the Mediterranean basin via the Red Sea. Introduced in East Africa from the 8th century by the Portuguese. In the 16th century, the French explorer François Cauche already mentioned its presence in Madagascar, the Sakarivo, "the root with a pungent taste in Malagasy".

Our ginger is planted in the Vatovavy-Fitovinany region of Madagascar. The rhizome is ready to harvest after 7 to 9 months. Between June and December, the roots are dug up and then dried naturally in the sun.