Ginger Powder

Botanical Name: Zingibar officinale

Flavor: Bright, Warm, Peppery, Spicy, Sweet, with Citrusy notes

Origin: India

Use With: Beef, Chicken, Pork, Lamb, Game Meats, Fish, Seafood, Tofu, Fruits, Vegetables, Legumes, and Rice

Description: Often called ‘Ginger Root’, Ginger is not actually a root but is in fact a rhizome (a modified stem that grows horizontally usually underground) making ginger technically an herb though it is most commonly described as a spice. While raw, fresh ginger is highly aromatic, very pungent, sharp, sweet, spicy with a definite bite, dried ginger is much milder in flavor with more earthiness, less heat, and a less pronounced sweetness. Indigenous to India, ginger (AKA Adrak, Jiang, Shoga, and Ingwar) made its way to China nearly 3,000 years ago before being traded to the Romans who spread it throughout the Mediterranean, North Africa, and Western Europe. Explorers and settlers brought ginger to the Caribbean and the New World where it was readily incorporated into the local cuisines and is today cultivated throughout the tropical regions of the globe making it one of the world’s most prolific seasonings.

Suggested Uses:

• Indispensable to Indian, Asian, and Middle Eastern cuisines where it is an integral part of Chinese Five Spice Powder, stir-fries, pickles, curries, chutneys, baked goods, and desserts
• Ginger Powder is extremely versatile and can be used anywhere you want to add a touch of warmth and accent both sweet and savory flavors in any recipe - When using as a substitution for fresh ginger in any recipe, use a ratio of 6:1 (i.e., 6 teaspoons dry for 1 teaspoon raw) to get similar flavor
• Add to dry rubs, marinades, sauces, soups, stews, dressings, and dips for a mildly sweet, citrusy, earthy, warmth
• Use in baked goods including breads, muffins, cookies, cakes, and pies
• Add a pinch to a smoothie, lemonade, or herb tea
• Mix with honey for a delicious spread for toast or for adding to hot tea
• Dust over grilled or roasted vegetables, steaks, burgers, chicken, fish, or even applesauce or fruit salad - basically anywhere you can think of that you want to add its distinctive, warm, kick of flavor