All the flavour and texture of fresh ginger without the inconvenience of peeling and chopping. Ginger paste is an essential ingredient in many Indian curries as well as Thai and Chinese cuisine. This ginger paste has the highest ginger content on the market with a total of 95% pure ginger content. 1 teaspoon equals a 2cm Ginger piece.

All the flavour and texture of fresh ginger and garlic blended together without the inconvenience of peeling and chopping. Ginger and Garlic Paste is an essential ingredient in many Indian curries and Tandoori dishes as well as Thai and Chinese cuisine. This paste has the highest ginger and garlic content on the market. One teaspoon equals 1 garlic clove and 1/2 cm fresh ginger piece.

All the flavour and texture of fresh ginger and garlic blended together without the inconvenience of peeling and chopping.

All the flavour and texture of fresh ginger without the inconvenience of peeling and chopping. Ginger paste is an essential ingredient in many Indian curries as well as Thai and Chinese cuisine. Available in 1Kg glass bottle.

Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.

Commonly used in Indian and Oriental cuisines. An essential ingredient for preparing pastes and marinades.