Ginger - Chopped
China / Zingiber officinale
Chopped ginger is great for infusion into teas and syrups. When the hot water hits the spice, the "bite" of ginger is re-hydrated and the aromatic qualities transfer to the liquid.
We don't recommend grinding this ginger at home as the rough fibers are very difficult to process. Use ginger powder if you need the ground form for baking.
Try with Grandma's Applesauce Fruitcake, Cranberry Quince Paste, Sri Lankan Banh Mi, World Spice Chili Crunch, Corned Beef and Caraway Cabbage, Curried Beef and Tendon with Turnip, Ayam Tofu with Coconut Cream, Apple Beet Ginger Smoothie, Gingerbread Donuts, Arabic Chicken Kabsa, Coconut Cashew Kala Masala, Garam Masala Meatballs with Mango and Barberry Chutney, Kala Masala Shrimp Cakes, Tofu Salad with Gomasio and Chili Threads, Spice Lore, Chinese Five Spice Plum Sauce, Besar Cranberry Chutney, Frank's Chocolate Cinnamon Cake, Pumpkin Pie with Apple Butter & Candied Ginger Streusel, Japanese Chicken Curry, Vadouvan Paste, Down South Goat Biryani, Chow Fun - lemongrass sausage, pea vines, mint, and Madras Curry
1/2 cup is about 2.0 oz