Ginger (Zingiber officinale)

“Masala chai” means spiced tea ~ typically black tea simmered with milk, water, and spices. Our Double Chai is different: it’s tea-free, letting the spices take the lead. In India and surrounding countries, chai recipes vary by region and household... [read more]

Celebration Herbals Ginger Root offers a spicy, warming flavor with subtle sweetness and a fresh, earthy aroma that invigorates the senses. It works beautifully in herbal teas, adding depth and heat, and is excellent in stir-fries, curries, and baked... [read more]

Slow and steady, Ginger root dwells beneath the surface, sending up shoots as it grows longer ~ spiciness increasing with age. Traditionally cultivated across South Asia, Ginger can be found in most kitchens as a tea or dried spice. Fragrant and bright,... [read more]

Slow and steady, Ginger root dwells beneath the surface, sending up shoots as it grows longer ~ spiciness increasing with age. Traditionally cultivated across South Asia, Ginger can be found in most kitchens as a tea or dried spice and now grows in most... [read more]

Experience the vibrant flavor of our Ginger Root Ground, where spicy meets citrusy and earthy undertones. This versatile spice is a staple in many cuisines, including the Orient, East India, the Caribbean, and North Africa. Its distinctive taste brings... [read more]

Celebration Herbals Ginger Root offers a pungent and warming flavor, with a spicy bite and subtle citrus undertones. Its distinctive aroma fills the kitchen when simmered in tea or added to curries and stir-fries. Ginger root works well in both sweet... [read more]

Beneath the soil, a branching root forms in warm, rain-fed landscapes across East and Southeast Asia. The plant thrives in loose earth and humid air, where its scent and taste deepen while maturing. Ginger later became naturalized in many tropical and... [read more]

Fresh and warming ~ Rooibos, comes from the Fynbos biome in the South African Cederberg mountains. Its stalks are cut then quickly dried to prevent further oxidation and preserve its green hue, and the leaves are used for tea. this unoxidized form is... [read more]

Native to Southeast Asia, Turmeric has been cultivated across the tropics for centuries. Known for its orange roots and peppery taste, it first reached Europe through trade in the 13th century. Long prized as spice and dye, it has only recently become a... [read more]