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Ginger Root (Fresh) Ships Tuesdays -     5 oz
Manufacturer: Ajika / AASP1001 - 5 oz

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Ginger Root (Fresh) Ships Tuesdays

Spicy, aromatic and pungent, ginger adds a fresh flavor zest to Indian, Asian cooking and stir fries and to Western cookies. Vegetables, lentils are enhances with ginger. Pairs well with garlic, curry leaves, green chillies, mustard seeds, cumin seeds..

Ginger reduces symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating

Ginger, Asian-inspired, Asian-themed, Sushi, Chinese, Vietnamese, Thai, Japanese, Indian, Cookies

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Ginger root has a hot and vibrant, yet pleasing, fresh, clean flavor. The exquisite flavor has made ginger popular in most Asian cuisines of the world. Unpeeled, fresh root lasts for up to six weeks in the fridge. Ginger, zingiber officinale, Adarak, a herb is used as a spice and in many medical conditions.
- In India, garlic and ginger are often minced together to form the basis of vegetable and meat curry dishes.
- Ginger is excellent in stir frys and in teas.
- Ginger is used for: Atherosclerosis (heart disease), Asthma, Colds, Colic, Constipation, Cough, Eye diseases, Fever, Migraine headaches, Morning sickness, Motion sickness, Nausea, Rheumatoid arthritis, Uranary Incontinence, Vomiting, etc.  It is used to cleanse the body through perspiration.

If ordered near the holidays, your order will be pending until after the holidays.


Vegetable Kurma(Korma)
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 teaspoon Coriander powder
1 - 1 1/2 teaspoon Salt
one pinch Turmeric powder
1/ 2" Cinnamon stick
2 Cloves
2 Cardamom
2 tablespoons Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/ 4 teaspoon (3 cloves) Garlic
1 inch piece of Ginger peeled and minced
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic & ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables and turmeric powder cook.
Add coconut paste, khus-khus, salt and wait until cooked. Cook on low heat.

Masur Dal(Red Lentils)

1 cup masur dal (red lentils)
3 1/2 cups water
1 small onion thinly sliced
1 inch piece of Ginger peeled and minced
2 tbsps vegetable oil
1/4 tsp turmeric
2 cloves garlic
1 small onion
1 tsp cumin seed
1/2 tsp salt
Wash the dal well and drain. If you are using a pressure cooker, put the dal, salt, water, turmeric, ginger, and garlic in the cooker and cook until the second whistle. Remove pressure. If you are not using a pressure cooker, boil the water and add the dal, salt, turmeric, ginger, and garlic. Cover the pot and simmer for 30 mins. While the dal cooks, heat the oil in a skillet and add the cumin. Fry until golden brown and add onions. Stir until onions start to brown.
When the dal is done, pour the contents of the skillet into the dal and heat on low heat, until the dal thickens.
Serve Hot with rice garnished with coriander leaves.

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