High in the Indian Himalayas, between Nepal and Bhutan, lies the secret region of Sikkim.
The high altitude combined with organic and traditional practices in cultivation result in a ginger with a deeply intense and rounded character that is the very best we have found after an extensive search across the globe.
The ginger is not powdered but cut into fine pieces.
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Uses
A pinch of this remarkable ginger in your black tea adds some spicy warmth. We particularly recommend it with Lost Malawi if you take your tea with milk, or Second Flush Sikkim if you enjoy your tea as it is.
This ginger can also be infused into hot milk or drinking chocolate.
And, of course, it makes an excellent ingredient for cooking. It adds a deeper and fresher taste of ginger than the powdered versions, and gives a superb zing to cakes.
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