A new discovery! Semi-dried ginger!! I’ve never been overly pleased with the regulation powdered, dried ginger that is found in the spice area of the grocery store. It has a wee bit of flavor, but not much, and it tastes a bit artificial to me. Thus I almost never use it except, perhaps, in a spice cake. However, I haven’t made a spice cake in at least forty years!
But this little bucket of goodness popped out at me at the grocery store in the area with the refrigerated dressings (and the pretend meats and cheeses) the other day as something that might be utilized for a real ginger flavor without having to peel and grate fresh ginger, and then remember (the hard part!) to use it all up before it turns blue. It is what they call “lightly-dried”, and is purported to be usable for four weeks after opening, if kept refrigerated.
I was right! Mixed with a small dollop of the trusty Cole slaw dressing and a splash of soy sauce, it was just perfect on the simple spinach and grape tomato salad that accompanied our cream of potato/onion/broccoli soup, and ham and Swiss panini.