Ginger is one of those intriguing spices that can walk the fine line between savory and sweet. The very finest ginger comes from small holder farmers on one to two acre plots of land off the Malabar Coast of India. Ginger has enjoyed some unusual uses, including warding off the plague during Henry VIII’s time. In the 19th century, ginger was commonly sprinkled on top of beer or ale and then stirred into the drink with a hot poker. Today, ginger is an essential ingredient in all kinds of sweet and savory dishes.
Ginger is the rhizome, or underground stem, of a small plant that grows two to four feet in height.
McCormick Ginger is grown from roots planted just before the start of monsoon season. About nine months later, when the leaves of the plants die back, the roots are harvested by hand, carefully washed and gently dried in the sun.
We test every batch, every year, to ensure that each bottle of McCormick Ginger delivers consistent flavor, aroma and heat.
FLAVORS THAT GO WITH GINGER:
Ginger pairs nicely with these herbs and spices. Try them together the next time you're in the kitchen cooking something up for lunch or dinner.
- Garlic: McCormick partners with family owned farms to grow garlic that can be used as powder or minced. It adds instant flavor into whatever you’re cooking because our bottles contain garlic and only garlic, and nothing else. Garlic is a member of the lily family, native to Central Asia and cousin to leeks, chives, onions and shallots. It’s the most pungent of the lilies, with a strong flavor and aroma. Unless you’re using it to ward off vampires, as people have done since the 1700s, it pays to use allium sativum with a gentle hand.
- Red Pepper: McCormick Red Pepper is made from the seeds and pods of red chili peppers. We test each new crop of field-grown peppers for color, flavor, aroma and heat. The chili pepper is one of the most spicy members of the capsicum family. There’s no better place to turn if you’re looking to add spicy, intense flavor to any dish. You know your crushed red pepper is fresh if it sets your nose tingling when you take that first whiff. It should be a deep red color, with flecks of yellow seeds. Ground red pepper, also called cayenne, started life in the New World as a particularly intense member of the capsicum family of chili peppers. It has since traveled the globe, bringing intense chili heat and vivid red color to every kitchen it enters.
- Cinnamon: Our pure cinnamon lends a warm, sweet aroma to everything from morning toast to cookies, and it also has a savory side, with earthy, mahogany-colored flavors
- Cumin: Cumin is one of the top 10 selling spices in the U.S. The spice dates back to Egypt 4,000 years ago, and McCormick Cumin is hand-harvested, sun-dried and carefully screened so you know you're getting nothing but the purest flavor. Add this spice for a warm flavor and earthy color to everyday soups, stews, meats and vegetables.
- Turmeric: McCormick Turmeric hails from India, where it’s considered a sacred part of Hindi culture. We monitor its progress from field to package to ensure consistent color and quality in every bottle. The turmeric plant hides its brilliant color underground, showing only glossy green leaves and multi-petaled white flowers. But dig up the root, carefully clean and dry it, and you have an extraordinary spice beloved as much for its color as its flavor. Our pure turmeric in ground form is a lively partner for infusing curries, soups, stews, rubs, marinades and vegetable and rice dishes with beautiful color and citrusy aroma.
GRAB YOUR GINGER PRODUCTS!
AND TRY THESE GINGER RECIPES: