Labels:text | screenshot | display | font OCR: GINGER The dried and peeled root of a colorful plant native to tropical regions of Asia. Found both whole and ground to a fine powder, this delicate but pungent spice is very important in Chinese cooking. Enhances many otherwise bland dishes and is essential in many desserts. S Fresh Ginger root may be preserved for up to two years by A freezing and up to one year by preserving in sherry under refrigeration. The finest quality Ginger is that grown in E Jamaica . B Spices and herbs cooked in dishes should be added during the E last hour of cooking for maximum flavor enhancement. Those S used in uncooked foods should be added as long before T serving time as possible.
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