Organic Ginger Products
We take great pains to pack only large, fresh, gourmet-quality yellow ginger!
| Item | Units Available |
|---|---|
| Fresh Baby Ginger | 30 lbs, 10 lbs |
| Fresh Mature Ginger | 30 lbs, 10 lbs |
| Powdered Ginger | 1 lb |
Bulk orders available. Contact us.
All orders are F.O.B. Hilo. Shipping options include: U.S. Postal Service, FedEx & Air Cargo
Hawaiian Organic Yellow Ginger
In Hawaii and Japan, yellow ginger is known for it's superior potency and full-bodied flavor. Gourmet chefs, health food stores and juice-makers largly prefer yellow ginger. The organic ginger farming community in Hawaii has taken on the task of preserving this rare but treasured cultivar. To date, yellow ginger is only found in select organic distribution channels. Hopefully, more production will lead to greater availability. Yellow ginger is consumed by most as "baby ginger"or mature ginger.
What is Baby Ginger?
"Baby ginger" is harvested after only 4-6 months of growth. This delicacy is ONLY available from July - November. When harvested this young, it has no well-formed outer skin and appears white & pink. It is approximately 1/3 the size and weight of fully matured ginger. The flesh is tender, zesty and succulent with very little fiber. It is eminently edible in a variety of excellent ways. The pretty pink color fades quite rapidly, usually in 3-7 days. The milder flavor without the "bite" or hairy fibers of mature ginger make it the ginger of choice in our kitchen. We use young ginger almost exclusively because you can consume it freely! Young ginger is most perishable and if refrigerated, place it in a paper towel to retain it's fresh flavor.
Common Uses:
- young ginger pickles - these thinly sliced delicacies are found in ALL sushi restaurants
- sauteed veggies - sauteed young ginger absorbs other flavors and is readily eaten.
- smoothies - 2-3 1/8" slices will "energize" your favorite fruit combination.
- stuffing - fish or game is greatly enhanced by some finely diced young ginger in the stuffing
- Even a bland boring block of tofu can become a nutritious, delicious, low-cal lunch with 3 tablespoons of grated ginger and a little soy sauce.
Mature Yellow Ginger
Mature ginger is harvested between 8-15 months of age: December - June. As the ginger matures, the outer skin thickens to a light brown color. The fiber content, weight and size increases markedly as the ginger ages. By January, full maturity is achieved. This is the "hottest" form of ginger ideal for enhancing stir frys, sauces and making ginger powder.
Storage Tips:
When kept in a dry, well-ventilated, cool, dimly-lit place mature ginger will last a very long time. Pinner Creek Organics has kept it over 10 months on a drying rack between 50-60 degrees. No direct sunlight. It needs to breath - no plastic! Mature ginger may also be frozen and pieces sliced off the frozen hand as needed. It will last years this way.
Ginger is a rhizome which will sprout new plants. Some shriveling may occur after a long period. Mildew may form on trimmed areas.Simply trim the shoots, mildew or shrivelled parts and use the rest. If you slice it and it is juicy, aromatic and smells like ginger, it is GOOD.
WE WANT YOU TO TASTE THE SUPERIOR FLAVOR OF YELLOW GINGER!
Recipes
Chinese Chicken Salad
1 chicken breast
1 small piece of Hawaiian Yellow ginger
1 head lettuce
1 package of sliced almonds
6 pieces of won ton pi, lightly fried or canned chow mein noodles
Dressing:
1/4 cup sugar
1/4 cup Japanese vinegar
1/4 teaspoon black pepper
1/2 cup oil
Heat sugar, Japanese vinegar and pepper over low heat until sugar dissolves. Cool, then add 1/2 cup oil.
Cook chicken in a little water and grated ginger. Cool and shred.
Right before serving, mix chicken, lettuce, almonds and won ton pi/chow mein noodles.
Pour on salad dressing and mix well.
Contributed by Kuakini Medical Center's Dietary Department
Ginger-soy Ribs (Auntie Vivian)
Marinade: 3/4 cup soy sauce/shoyu
1/2 cup maple syrup or honey
1/2 cup dry sherry
5 mashed garlic cloves
3 tablespoons of finely minced fresh Hawaiian Yellow ginger
Combine the marinade ingredients in a small saucepan and boil vigerously for 5 minutes or until the liquid has been reduced to 1 1/3 cups. Cool and pour over 6 pounds of spareribs.
Marinate the ribs for at least 4 hours or overnight, covered in the refrigerator. Turn from time to time.
Preheat oven to 450 degrees and brown ribs for 30 minutes without basting - turning once. When ribs have browned, lower the temperature to 300 degrees and cook for another 90 minutes, turning and basting with the marinade every 20 minutes.