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Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Fine zesting and grating for citrus, spices, hard cheese
West African pepper — citrus, cardamom notes, gin botanical
French-engineered grinding mechanism — lifetime pepper mill
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Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Fine zesting and grating for citrus, spices, hard cheese
West African pepper — citrus, cardamom notes, gin botanical
French-engineered grinding mechanism — lifetime pepper mill
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mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl. peel the plantains and cut on the diagonal into 1/2 inch thick pieces. place in a large bowl; add the spices and mix well to coat the plantains. if desired, place in the refrigerator for a couple of hours to help develop the flavors. heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat. when hot, add plantains in a single layer. saute until browned, turn over and brown other side. repeat until all the plantains are cooked.