Typically, after gingerbread-and-sticky-molasses-cake season, my ground ginger is relegated to the back of the spice cabinet. But our Basiya Ginger adds a vivacious, fresh ginger flavor with just a spoonful, and I find myself using it as a swap for fresh ginger so often that it has earned a spot in the front row of my cabinet!
Basiya Ginger—grown on the Vivavan farm, a 200-acre food forest located in the central state of Madhya Pradesh—is lively and juicy with a deep warmth and sweetness. Yes, it’s damn dreamy in sweets and baked goods, like this Ginger Carrot Snacking Cake, Natasha Pickowicz’s Spiced Rutabaga Cake, and Tara O’Brady’s Spiced Sweet Potato Sticky Buns. But it is a game-changer in savory cooking, from marinades and spice rubs—bonus: it doesn’t burn as easily as fresh ginger and still retains the enzyme, zingibain, that tenderizes meat—to sauces, glazes, and of course, salad dressings.
Asha's Citrus & Chicory Salad with Miso-Ginger Dressing is the perfect salad for the season. Miso, orange juice, ground ginger, Pahadi Pink Garlic, toasted sesame oil, rice wine vinegar, maple syrup, and avocado oil are blended together to create a lusciously pourable dressing for sunshine-y sweet Cara Cara oranges, tart ‘n’ tangy grapefruit, and bitter greens. The dressing is great on other things too, like tossed into a Brussels sprouts slaw or kale salad, drizzled over wedges of deeply caramelized, oven-roasted cabbage, or used to zhuzh up with whatever leftovers you have on hand. So make a double batch!
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P.S. It's the last 12 hours of our discount on Chai Spice! Until midnight (PT), you can shop Chai Spice at a 29% discount aka at just $10! My recs if you want to hit that free shipping threshold too? Along with ginger and chai spice, add a dreamy East Fork kulhad, fine-mesh strainer and our bestselling Chota Tingrai Black Tea for a complete chai experience!
P.P.S. The beautiful Roshni Mortar & Pestle comes back in stock this Saturday, 1/24 and will be ready-to-ship! Get on the waitlist here for first dibs!
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