This ginger is grown mainly by the women of the village on small plots of land in between all sorts of fruit trees, growing the likes of bananas and yams. After harvesting, it is dried in the sun and then pounded to a powder in a rhythmic motion by the woman using their traditional wooden mortar. It is then sieved to remove any coarse remaining fragments.
The land here is dry and hot and you can taste this in the ginger. The flavours are bold, spicy and concentrated. Use it for marinades or curries, steep it in hot water to make a tea that will quirk you up when feeling sick or use it to make some delicious gingerbread cookies.