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  Badia Ground Ginger - 1.5 oz x 12 pack
Badia Ground Ginger - 1.5 oz x 12 pack
 
Show all Badia

UPC:033844002237
Item Code: KH0053148
Our Price: $16.47


Availability: Usually Ships in 24 to 72 Hours
Qty:

Description Directions Ingredients
 
Ground Ginger by Badia

Badia Ground Ginger 1.5 oz. (42.5 g)

Badia Ground Ginger is a marvelous root is second only to salt in Asian cuisine. It adds a fresh, clean flavor to seafood, duck and pork. Ground ginger is also ideal for sweets such as cakes, cookies and breads. Ginger blends well with Black Pepper, Celery Salt, Cilantro, Cloves, Coriander, Cumin, Curry Powder, Dill, Fennel Seed, Garlic Salt, Mustard, Nutmeg, Paprika, Red Pepper, Saffron, Sage, Sesame Seed, Turmeric and Vanilla Extract. Ginger is good for seasoning poultry, white meat, fish and sea food, cooked vegetables and desserts. Ginger is a traditional spice in Asian cuisine.

When talking about Asian food, it must be noted that it features a variety of fish and seafood; and is always artfully presented, combining tastes, colors, aromas and proportion in each meal. Among the most common seasoning ingredients are soy sauce, sesame seeds, bamboo buds, noodles, rice, ginger and chili. It is common to preserve food by either by smoking it, salting it, sugaring it or marinating it in soy. To experience Asian food is experience a ritual of diverse tastes, colors and aromas.

  • Japan offers very healthy food and meals are carefully presented. It is common to taste tofu served with different kinds of seaweed, or in soup along with miso and scallions. Sushi is one of the most well known preparations; it consists of small pieces of fish and seafood on top of a small portion or rice. Some sushi, like eels, has been previously marinated; other sushi ingredients, such as crap, are cooked beforehand. In the case of sashimi, fish or seafood is served raw over vegetables and seaweed; it is garnished with sesame seeds and eaten with soy sauce, onion, garlic and ginger.
  • China characterizes its cuisine as richer tasting than the Japanese; in Chinese food, sweet and sour sauces have great importance. Among the regional vegetables used are Chinese cabbages, turnip, radish, and a variety of mushrooms. Its main meats are pork, chicken, turkey, goose and an assortment of seafood. Chinese gastronomy is quite varied and abundant; and in contrast to the West, Chinese do not usually have dessert after a meal.
  • Thailand offers tastes highlighted by great contrasts, combining spicy, bitter, salty or sweet flavors that incite ones palate to savor and enjoy each bite. In the southern region of the country, spicy foods like chili are common and turmeric is an important ingredient. Also in this area, turmeric is used predominantly for its taste and distinguished yellow coloring.

Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPCís, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.

Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.