We are very excited and proud to present the latest edition to our range...our Sri Lankan Ground Ginger. Freshly ground to order and loaded with flavour. In fact, we think it's so good it's worth holding onto your old jars of ginger just so you can do a taste comparison to truly appreciate how good it is!
Our Ginger comes from a Kandyan Forest Garden in Sri Lanka’s Central Highlands. The farm we work with has a large contingency of local female employment, it’s involved in promoting diversity (through The Forest Healing Foundation) and they freshly-grind the ginger for our order, making it super powerful and potent.
Ginger has many uses and is thought to be one of the first spices exported from South East Asia all those years ago. This is likely because it can be used in both sweet and savoury cooking to such great effect. It is essential in baking, from Ginger Bread, Ginger Cake to Ginger Snaps, but also forms a key ingredient in so many other dishes such as a Chinese stir fry, Moroccan spiced kebab or an Indian curry. As always, we encourage you to think creatively with this one. Why not add a touch to a pear or plum crumble or use it to perfect jerk seasoning.
ALSO KNOWN AS: East Indian Pepper, Jahe
COOK THIS SPICE
More to come..!
Traditionally Sri Lankan Ginger is cultivated in the 'wet zone' in the Central highlands where ours comes from, which is known for its temperate climate. There the Ellegala Family have created an area of forest known as the Kandyan Forest Gardens - an area of ancient agro-forestry that creates a diverse mosaic of native trees, fruits and spices.
This is the same producer of our Ground Cinnamon and we have recently written a piece in our blog about it. You can read it here.
Ground ginger should be stored in a dark, airtight container, to help keep its potent flavour.