Our dried ginger comes from Nigeria , imported through a top-quality partner in Germany , which guarantees the highest quality and aroma. Nigeria's tropical climate, sunny days and fertile soil provide the roots with an intense, rich aroma and expressive taste , making them an excellent choice for both professional cooking and home cooking.


 Our ground ginger, on the other hand, is sourced from Peru , where the high mountain slopes and clean soil give the ginger a strong aroma and sweet, peppery flavor that is ideal for baking, drinks, and marinades.


 Ginger (Zingiber officinale) is one of the most versatile spices in the world's cuisines - it gives foods and drinks a fresh, peppery, and sweet-spicy flavor.


 Usage:

 
 In Asian and Indian cuisine – in meat, seafood, vegetable stews and curries;
 
 In Western cuisine – in bread and cake products, marinades, drinks, teas;
 
 Dried pieces – suitable for long-term cooking or for making jams, teas and curries;
 
 Ground ginger – easy to use in baking, sauces, marinades, and drinks.

 Tip: Dried ginger pieces can be soaked briefly in warm water before cooking to release the aroma. Ground ginger is added directly to food or drinks, dosing carefully as it is more concentrated.


 RECIPE
 Ginger bread
 Ingredients:

 
 250 g flour
 
 100 g brown sugar
 
 2 teaspoons ground ginger (from Peru)
 
 1 teaspoon cinnamon
 
 1/2 teaspoon salt
 
 1/2 teaspoon baking soda
 
 100 g butter (at room temperature)
 
 2 eggs
 
 120 ml honey or molasses
 
 50 ml of water

 Preparation:

 
 Mix flour, sugar, ground ginger, cinnamon, salt and baking soda.
 
 Add butter and stir until mixture becomes crumbly.
 
 Add eggs, honey and water, stir until a smooth dough forms.
 
 Pour into a mold and bake in a preheated oven at 180°C for about 45 minutes.
 
 Cool before serving.



 Tip: You can also add chopped dried ginger pieces to give the bread a more intense aroma and spicy touch.