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
gingerbread,
gingersnaps and
spice cakes.
Storage Tips
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.
Usage Tips
• 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 filling.
Substitution Tips
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 in recipes.
Try one of our favorite ginger powder recipes:
Teriyaki Beef of Chicken
Gingerbread Men
White Chocolate Ginger Truffles
Suggested
Pairings
beef, brown sugar, butter, carrots, chicken, cinnamon, curry, fruit, lamb, pork, pumpkin, squash, sweet potatoes, teriyaki, veal
