The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Young Hawaiian Ginger
Inventory, 30 lbs : 2.88
This item was last sold on : 05/24/13
Hawaiian ginger harvest begins in December.
Young Hawaiian ginger is an herbaceous tropical to subtropical perennial plant. Although many varieties of edible ginger are cultivated worldwide, Hawaii only grows two types: yellow ginger, also referred to as Japanese ginger and another predominant variety known as Chinese ginger. Its flesh is paler and less pungent than Japanese ginger. The yield of young Hawaiian ginger is less than that of mature ginger as ginger grows more dynamically in its later stages of development.
Young Hawaiian ginger is similar to mature ginger in its conspicuous shape - knobby, winding and intertwining roots forming an abstract "hand". Its skin is devoid of the callusness of mature ginger root, this it is considered as edible as its near fiber-free flesh. The root's flesh is firm, succulent, fragrant, warm, peppery and sweet.
Young ginger is not as pungent as the mature version, therefore it's flavor is not as strong. It makes delicious pickles to be served along side sashimi or as a garnish to soups. It can be candied, or steeped with sugar and water to make a simple syrup that can be used in granitas and sorbets. Mince fine and use as a last minute addition to stir fries, or whisk into salad dressings.
Ginger root is used widely in both Western and Eastern cuisines, making it a culinary element in both sweet and savory dishes and beverages in dozens of countries throughout the world. Pickled ginger root, ubiquitous with Japanese cuisine, is commonly sourced from young Hawaiian ginger. Hawaiian ginger is commercially grown for fresh ginger versus dried as its climate provides such a superior culinary product.
Ginger is a perennial reed-like plant that is cultivated in India, China, Southeast Asia, the Far East, Africa, South America and Hawaii. It was brought to Hawaii via the South Pacific and was easily naturalized there as it prefers subtropical and tropical climates. It thrives in floodplains, estuaries and other wetland conditions.
Restaurants currently purchasing this product as an ingredient for their menu.
|Aztec Shops Catering||San Diego CA||619-594-7641|
|Roy's San Diego||San Diego CA||619-239-7697|
|Cowboy Star||San Diego CA||619-450-5880|
|Hard Rock Hotel Main Kitchen||San Diego CA||619-702-3000|
|Eat at Recess LLC||San Diego CA||619-508-7290|
|Bencotto Italian Kitchen||San Diego CA||619-450-4786|
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|Beaumont's||San Diego CA||858-459-0474|
|Great News Cooking School||San Diego CA||888-478-2433|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Roy's La Jolla||San Diego CA||858-455-1616|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Maderas Golf Club||Poway CA||858-451-8100|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Chef Luis||Chula Vista CA||619-395-6532|
|Stevie's Catering||San Diego CA||619-298-7706|
|98 Bottles||San Diego CA||619-549-5097|
|Bee Green Diet||San Diego CA||858-551-1104|
|Bernardo Heights Country Club||San Diego CA||858-487-4022|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|The Shores||La Jolla CA||858-459-8271|
Recipes that include Young Hawaiian Ginger. One is easiest, three is harder.