Depending on where it comes from, ginger can be more or less spicy and its aromas can be subtle or more powerful. This Nepalese ginger is harvested by hand in the Mahabharat range, at altitudes of 2000m. Its outstanding freshness is accompanied by sweet lemony flavours.

Perfect with sweet potato mash, King prawns, home-made jam, fruit salad and wok-fried vegetables. This perennial tropical plant is a tuber or rhizome which is part of the same botanical family as cardamom, turmeric and Ethiopian Korarima.

Originally from India, this spice is widely used in Creole, Asian, African and Indian cooking.