Ginger is a root crop and ours is grown ecologically in the Develapola group in the Gampaha district of Sri Lanka.
Ginger has a warm, spicy and sweet aroma that, both fresh and dried, plays a vital role in Asian cuisine. At home, powdered ginger is often used in pastries, soups, marinades and smoothies. Chopped ginger is suitable for mixing with other spices and can be used as an alternative to fresh ginger.
Good fresh ginger can be identified by a thin peel and a root without sprouts. When the peel is taken off, the root must feel firm. If you do not have access to fresh ginger root, dried ginger can be used as an alternative. Ginger, together with chili and garlic, is probably the most important spice mixture in South Asian cuisine.
