Product Overview
DRIED GINGER PIECES (Caffeine Free Herbal Tea)
INGREDIENTS FROM:Thailand
GRADE(S):Dried ginger root coarse cut
REGION(S):Sing Buri
SHIPPING PORT(S):Bangkok
GROWING ALTITUDE(S):Less than 500 ft. above sea level
MANUFACTURE TYPE(S):Field grown.
CUP CHARACTERISTICS:Excellent clean ginger notes with a refreshing ginger hot finish. Clean lingering character.
INFUSION:Pale, yellowish liquor.
INGREDIENTS:Luxury ginger root.
INFORMATION:
Ginger, (Latin: Zingiber officinale) the tart knotty root spice, is probably the world's most commonly used flavor additive. The root serves as the base of recipes in the cuisines of almost every culture in every corner of the globe and has done so since at least the 12th century BC. Way back then, according to an essay published in China later on during the 3rd century BC, the Shang dynasty rulers had already pinpointed the world's finest ginger growing in Sichuan province. In those days ginger was also being widely consumed throughout India by the ancient Hindus. Both cultures thought very highly of ginger for both its use as a food ingredient and for its purported medicinal properties. Its beneficial uses in this regard were thought to cover a veritable grocery list of common human ailments ranging from indigestion to lack of appetite, the common cold, nausea, morning sickness related to pregnancy, leprosy, even restoring a low sex drive!
As previously mentioned, the widespread use of ginger was not limited solely to the ancient East but spanned the globe. For the Romans, Greeks, Moroccans, and other historic cultures of the Mediterranean, ginger root also held a valuable place in every household. Interestingly it was in these communities that dried ginger - like the one we are offering here - began its rise in popularity. The reason for this method of consumption was born out of necessity as the root was transported along the ancient caravan routes from the Far East. Fresh ginger would spoil during the long trip; so enterprising merchants devised methods for drying the raw root. As time wore on, fresh ginger became available in the West as the root came to be grown in parts of Europe and Africa. Even so, many cultures continued to use the dried variety.
We're pleased to offer you our version, which is grown in the Sing Buri region of Thailand, home to some of the world's finest ginger farms. To truly experience the pure ginger character imparted by these dried and chopped pieces, we recommend brewing a simple tea made by infusing the ginger in boiling water, then adding lemon and honey. The lemon and honey will add a tang to the heat of the ginger that is in a word, divine.
HOT TEA BREWING METHOD:Use 1 heaping teaspoon of dried ginger per one cup of water and place this into your teapot (many successfully use a tea infuser when making herb tea). Pour boiling water into a pot and let it steep for 5-7 minutes. Strain as you pour into your cup, add a little lemon and a drop of honey and enjoy.
Cold Brewing Method: Do Not Pour Hot Liquid directly into a Glass Pitcher
FOR ONE PITCHER - Put 6 teaspoons into a 5-6 cup teapot. Pour boiling water into the pot and let it steep for 5-7 minutes. Strain and pour gently into your pitcher. If you wish, you can add ice into the pitcher or pour over ice into a tall glass. For a terrific taste add some honey, cinnamon and slices of half a lemon.
Editors Note: When my stomach is a little upset I like to chew on a very small piece of dried ginger. A lot of the time my stomach feels better almost instantly. I don't swallow the piece of ginger I just chew on it for a little bit then spit it out.
