There are some things that were plenty awesome before ginger came along. Think ale. Or bread. Or Gilligan. But admit it: the gingered version of each is pretty next-level. So when we considered what the spicy little root might do for the carrot - a staple holding its own but not exactly dancing on the table - we got a bit giddy. The result was so elevated, we had to bottle it. Because your stir-fry is plenty awesome, but...
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