A spice that needs no introduction ginger is currently one of the most widely used spices in the world as more and more regional cuisines integrate ginger into their dishes. The spice is extracted from the thick gnarly roots of the ginger plant, originating from Asian regions it has been a favourite ingredient for both chefs and doctors thanks to its sheer versatility in both culinary and medicinal applications.
- Sri Lankan Ginger – With small rhizomes and white fibrous flesh Sri Lankan ginger has a stronger flavour and aroma compared to other varieties which makes it more suitable for use in producing beverages and confectionery like ginger beer, ginger tea, gingerbread and ginger toffee.
- Chinese Ginger – Large rhizomes with pale yellow watery flesh, Chinese Ginger has low notes of flavour and fragrance and is ideal for pickled ginger.
- Rangoon Ginger – Medium-sized rhizomes with multiple fingering mild notes of flavour and fragrance