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- In the shop : min. 12°C – 13°C
- Ethylene sensitivity: low
- Ethylene production: None
- At home: room temperature, dark room
Fresh ginger is best kept in a cool and dark place. When kept in a humid place, a great risk of mould exists.
Ginger roots will keep for two to three weeks in a plastic bag in the fridge.
Quality and ripeness
- Rough and bumpy appearance, but fresh ginger must feel plump and fleshy
- Peppery and light-sweet taste
- Light brown skin and creamy, yellow to light green flesh
Fresh ginger is very spicy and therefore does not require large quantities.
Ginger can be used for both sweet and savoury dishes and preparations. Hot ginger tea with lemon and honey is a popular winter drink which can be served as a lemonade in summertime. Ginger constitutes a basic ingredient in Asian cuisine, it adds a spicy flavour to stir-fries, soups and curries. Ginger combines well with meat, chicken, fish and poultry. The combinations with vegetables are endless.
Peal a piece of ginger and cut it into smaller pieces or larger disks before use. Large disks can be removed after preparation.
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Recipe: ginger and lemon iced tea
- 4 ginger coins, about 1-inch diameter
- 1/2 cup lemon basil or basil leaves, loosely packed
- 2 lemons
- 4 tablespoons agave syrup
- 8 cups boiling water
Place the ginger coins and lemon basil leaves in a large pitcher. Cut the lemons in half and squeeze the juice into the pitcher, being careful to catch the seeds. Place the lemon halves into the pitcher.
Pour the boiling water into the pitcher and stir in the agave syrup. Let steep until cool and then remove the ginger pieces, basil leaves, and lemon halves.
Store in refrigerator and serve over ice.