[Sca-cooks] spices question

[Tara Sersen Boroson]

> It should, in theory. The whole dried roots keep a _lot_ longer than the
> pre-powdered stuff. Once or twice I've seen small jars of whole, dried
> ginger roots in Latino markets. The dried roots are about the size of
> your little finger. Which, by the way, you want to be sure not to lose
> in chopping them ;  )


If you do, does that change it from ginger root to bloodroot?

-Magdalena