Mature ginger is harvested between 8-15 months of age, December – June. Light brown outer skin and hot, fibrous flesh. This is the “hottest” form of ginger ideal for enhancing stir frys, sauces and making ginger powder.
Store in a dry, well-ventilated, cool, dimly-lit place. Some customers process or grind into weekly units and freeze for long term use.
10 lb, 30 lb, 40lb