Botanical Name: Zingiber officinale
Country of Origin: India
Production: Ginger root is typically harvested from the underground stem, or rhizome, of the ginger plant.
Description: Ginger root is a knobby, irregularly shaped root that is light brown in color. The flesh of the root is yellow and juicy, with a spicy, pungent flavor and a warming, soothing aroma.
Uses: Ginger root is commonly used as a spice or flavoring agent in cooking, particularly in Asian, Indian, and Middle Eastern cuisines. It can be used fresh, dried, or powdered in a variety of dishes, including curries, stir-fries, soups, and marinades.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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