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Red Ginger is worth discovering- its fiery hot bite is unlike that of other dried gingers.
This traditional Indonesian ginger variety is a little smaller and stronger than the more common white ginger. Its name comes from the reddish colour of the skin of the fresh rhizome. It provides and intense, peppery flavour.
In Indonesia, it’s used as much in cooking as it is for its medical properties. Its hot and aromatic taste make it a great ginger for stocks and curry pastes, and an interesting alternative to classic baked goods like ginger snaps.
