Ginger has been used around the world in cooking and in folk medicine for hundreds of years. Originally found in Asia but from 1585 Jamaican ginger was the first oriental spice to be grown in the New World and imported back to Europe. It is used both fresh and dried.
For tasting, 2.8 grams of ginger root was steeped in 140ml water at 100⁰C in a half size tasting mug for six minutes.
Dry appearance: neatly kibbled dry ginger root, nicely sized, of even appearance and without dust of fibre
Infusion – aroma: shows the sweet hot aroma characteristic of ginger, but without the lemon smell of fresh ginger
Liquor – visual: palest cream colour, clear and bright
Liquor – taste: a vibrant sweet hot ginger taste. Hot without stinging.
Clean and without earthiness
Summary: this kibbled dry ginger root is a million times better than supermarket powdered dried ginger. With a little honey and a slice of lemon you could almost look forward to having a sore throat!