See also ginger.
This pungent, complex spice is derived from the dried ground rhizomes, or roots, of the Zingibar Officinale Roscoe
plant. With a hot, spicy-sweet flavor, the powder is popular in Europe
and the United States where it is used to enhance salad dressings,
soups, curries and meats, and of course, baked desserts like
and spice cakes
Keep ginger powder in an airtight container at room temperature (away
from heat). After six to seven months, it will begin to lose its spicy
aroma and earthyflavor.
• Add a pinch of ginger powder to cooked vegetables like carrots, sweet potatoes and squash.
• Sprinkle it on your chicken stir-fries or roasted lamb, pork, beef and veal.
• Mix into salad dressings, chutneys and teriyaki sauce for some extra "pop."
• Add 1/4 teaspoon to your favorite pumpkin pie
The flavor of ginger powder is
very different from that of fresh. While it works well in a wide variety
of dishes, it should not be substituted for fresh ginger
Try one of our favorite ginger powder recipes:
Teriyaki Beef of Chicken
White Chocolate Ginger Truffles
beef, brown sugar, butter, carrots, chicken, cinnamon, curry, fruit, lamb, pork, pumpkin, squash, sweet potatoes, teriyaki, veal