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Ginger has been used around the world in cooking and in folk medicine for hundreds of years. Originally found in Asia but from 1585 Jamaican ginger was the first oriental spice to be grown in the New World and imported back to Europe. It is used both fresh and dried.

Dry appearance: neatly kibbled dry ginger root, nicely sized, of even appearance and without dust of fibre

Infusion – aroma: shows the sweet hot aroma characteristic of ginger, but without the lemon smell of fresh ginger

Liquor – visual: palest cream colour, clear and bright

Liquor – taste: a vibrant sweet hot ginger taste. Hot without stinging.

Clean and without earthiness

Summary: this kibbled dry ginger root is a million times better than supermarket powdered dried ginger.

Type: Herbal
Contains Caffeine: No
Amount: 1 hdp tsp
Brewing Temperature: 100°C
Brewing Time: 5 - 10 minutes
Multiple Infusions: No
Takes Milk: No

Beautiful tea!

I love this ginger tea, I brew it for 5 minutes and add a spoon of honey. It tastes great.



This is incredible! I've never tried dried ginger root before but its absolutely fantastic as a tea.
Really good with lemon verbena, echinacea and limeflowers if you have a cold, or equally fantastic brewed on its own as a digestive or just as a warming comforting brew.

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