Our products
Turmeric
Turmeric is a root that grows similar to the ginger. It is used in many Asian and Indian dishes. It's pungent flavor adds to curry, rice and stir fry's. Its deep yellow/orange color is often used to brighten foods and added to broaden the flavor.
White Ginger
White ginger is often used in it's baby or young stage for sushi and pickled ginger but is also very tasty in it's mature form. “Baby” white ginger is most tender in September and October with it's more mature skin developing more every day through November. If you are looking for that young baby stage please contact us early in the season to check for availability.
Yellow Ginger
Yellow ginger is thought to be the more pungent of the gingers and is generally available starting December/January. We personally love to mince it or juice it and add it to our favorite recipes.
Galangal (Thai Ginger)
Galangal or Thai ginger has a unique flavor that some describe as having elements of floral or pine. The texture of the root can get very woody in the mature stage. It is commonly used in those wonderful Thai dishes we personally love. We also like to grate it and add to rice or quinoa as it cooks. For a surprise boost sub or add grated galangal in additional to chili pepper when making to your favorite spiced brownie recipe.