H-IN-013
Ginger Root
Cut dried rhizome, from Kerala, India.
Herbal tisanes
Ginger Root is strongest on aroma intensity, finish length and spicy. Typical tasting words: ginger, black pepper, dry wood. Originating in Maritime Southeast Asia, ginger has been traded along maritime and overland spice routes for over five millennia. Prepared across Asia as a warming beverage in cold weather and steeped after meals to soothe digestion.
Also known as dried ginger, ginger tisane and adrak.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Kerala, India
- Plant
- Zingiber officinale rhizomes
- Harvest
- winter
- Elevation
- low
- Oxidation
- to %
- Roast
- unroasted
- Leaf
- cut
- Price band
- budget
- Availability
- everywhere
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- none
Made by: harvesting, then washing, then slicing, then sun drying.
Caffeine
Ginger Root is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 98 to 100 °C | 7 min, 10 min |
| Cold brew, 250 ml | 3.8 g | Fridge | 8 to 16 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- evening
- cold_weather
- after_meal
- morning
Pairs with pastry, curry and spicy_food. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all herbal tisanes teas, teas from Kerala, India, or filter the whole drawer.