Introduction
This delectable concoction is a ginger-lovers dream. It is dense with 40% intensely flavourful mature harvest Fijian ginger, carefully cooked & filtered to produce a silky rich syrup that warms you right down to the cockles of your heart. This stuff is incredibly versatile – it’s a cordial, a condiment, and a cooking ingredient.
It’s also rich and smooth and delicious – try to imagine liquid gingerbread.
Wonderful diluted in sodas, or in hot water, in hot toddies, and especially good dissolved in hot frothy milk. Yes – hot milk! It’s a very soothing concoction.
Dangerously good trickled over ice-cream, pancakes, porridge or yoghurt.
Fabulous in salad dressings, marinades, and stir fries.
Brilliant in baking and smoothies.
Ingredients
- Filtered Water
- Organic Fairtrade Raw Sugar
- Fresh Fijian Ginger Root
- Organic Sultanas
- Organic Fijian Dried Ginger
- NZ Lemon Juice – Not from concentrate
How is it made?
We start with mature-harvest Fijian ginger, grown for us by the farmers of Navurevure in the mountains south of Suva. By letting it grow an extra 3 to 4 months, we get a much stronger ginger – it’s more fibrous but much hotter and more flavourful. This indicates it has more gingerol in it than the younger ginger harvested in April which is commonly sold in supermarkets.
Directly after harvest, the ginger is carefully washed – not peeled as there is much goodness directly under the skin – then crushed and packed into boxes and frozen straight away. This frozen pulp is sent to our production kitchen in Auckland and thawed. We simmer it with water, organic Fair trade raw cane sugar, organic sultanas, and a little organic dried ginger for extra heat. Dried ginger develops shogaols which are spicier than fresh ginger. We use just enough sugar to induce osmosis – it’s necessary to get all those flavourful gingerols and shogaols into the syrup – before we sieve out all of the coarse fibre.
The result has to be tried to be believed – deep, smooth, velvety, with a lingering warmth that goes all the way to your toes.
- TRY IT TRICKLED ON ICECREAM OR PORRIDGE, OR USE IT IN BAKING & PRESERVES.
- USE IN PLACE OF FRESH GINGER IN MARINADES, STIR-FRIES, DRESSINGS, DIPPING SAUCES & MORE.
- HOT GINGER TODDY – 30mls SYRUP & A WEDGE OF LEMON IN A CUP OF HOT WATER.
- GINGER FIZZ – 30mls SYRUP & A WEDGE OF LEMON IN A GLASS OF SODA & ICE.
- GINGER LATTE – 20mls SYRUP IN A CUP OF HOT MILK
