Ginger Root - Fresh

Ginger Root - Fresh, 1 Pound

$9.98/lb
$2.20/100g

Description

Fresh ginger is often grated or thinly sliced to release its flavours and aromas. It is used to season soups, stews, curries, stir-fries, marinades, and dressings. A Palm Size of Ginger Root is approximately 200 grams (.200 kg).
Product Number: 4612

Often bought with

Peppers - Jalapeno, Green, HotPeppers - Jalapeno, Green, Hot, 25 Gram$0.44 avg/ea
Kikkoman - Kotteri Mirin SauceKikkoman - Kotteri Mirin Sauce, 296 Millilitre$8.49
Marukan - Rice VinegarMarukan - Rice Vinegar, 355 Millilitre$6.49
Shallots - Fresh, BulkShallots - Fresh, Bulk, 20 Gram$0.26 avg/ea
Bok Choy - Fresh,Bok Choy - Fresh,, 1400 Gram$10.74 avg/ea
Cabbage - Red, FreshCabbage - Red, Fresh, 975 Gram$4.26 avg/ea
Parsley - Fresh, BunchParsley - Fresh, Bunch, 1 Each$2.98
Thai Kitchen - Red Curry PasteThai Kitchen - Red Curry Paste, 112 Gram$7.49

Description

Fresh ginger is often grated or thinly sliced to release its flavours and aromas. It is used to season soups, stews, curries, stir-fries, marinades, and dressings. A Palm Size of Ginger Root is approximately 200 grams (.200 kg).
Product Number: 4612

Often bought with

Peppers - Jalapeno, Green, HotPeppers - Jalapeno, Green, Hot, 25 Gram$0.44 avg/ea
Kikkoman - Kotteri Mirin SauceKikkoman - Kotteri Mirin Sauce, 296 Millilitre$8.49
Marukan - Rice VinegarMarukan - Rice Vinegar, 355 Millilitre$6.49
Shallots - Fresh, BulkShallots - Fresh, Bulk, 20 Gram$0.26 avg/ea
Bok Choy - Fresh,Bok Choy - Fresh,, 1400 Gram$10.74 avg/ea
Cabbage - Red, FreshCabbage - Red, Fresh, 975 Gram$4.26 avg/ea
Parsley - Fresh, BunchParsley - Fresh, Bunch, 1 Each$2.98
Thai Kitchen - Red Curry PasteThai Kitchen - Red Curry Paste, 112 Gram$7.49

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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