Product Overview
Ginger Root (Zingiber officinale)
- The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked
- Mature ginger roots are fibrous and nearly dry. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale and ginger beer
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