We are so excited about pear season, and we’re taking advantage of the fact it ties right in with Easter! For those that are not all that in to chocolates, how about trying this delicious ginger and pear cake!? Super…
- Ginger root is a rhizome from the flowering ginger plant.
- Young ginger rhizomes are juicy and fleshy and have a mild taste.
- The skin is light brown on the bulbous rhizome with an ivory flesh inside.
- Dried ginger is used widely as a fragrant, hot spice in both savoury and sweet creations.
- Ginger can also be pickled, steeped in boiling water to make a herbal tea, made into candied ginger or into ginger wine.
Garlic is a good source of dietary fibre and vitamin B1.
100g of garlic yields the following:
- Calories – 149
- Total Carbs – 11% of DV
- Protein – 6.36g
- Dietary Fibre – 8% of DV
- Vitamin A – 0% of DV
- Vitamin C – 52% of DV
- Calcium – 18% of DV
- Iron – 9% of DV
*Percent Daily Values are based on a 2000 calorie diet.
- Select ginger that has unblemished plump roots, without wrinkles and feels heavy for its size.
- Ginger can be used as needed by breaking off the size required and peeling.
- Slice, grate or crush as required.
- Store fresh ginger in a perforated bag in the fridge for up to 2 weeks.
- Store dried ground ginger in a small, airtight container in a cool, dark place for 6 months.