Ground Ginger
- ground Ginger tastes spicy & peppery, with a lemon aroma
- for broths, rice dishes, fish & poultry
- Smoothies, Hot Drinks, Soups
What is ground ginger?
Ground ginger is also called gingerroot or gingerroot-stock. Besides, it also bears some funny names, such as Imber or Ingber. Ist botanical name is Zingiber officinale, and it is the rhizome of a perennial, reed-like plant. It also belongs to the Zingiberaceae family.
The Ingber grows in the tropical climate and needs nutrient-rich soil. Furthermore, it has a growth height of one meter. As a spice, you can use the Zingiber officinale fresh, dried, or ground. Before you can grind the root, it has to be peeled, dried, and ground.
Buy ginger powder - sweet & spicy
Our ginger powder has a sweet and spicy aroma. It is ideal for baking ginger cookies, pepper cakes, and other pastries. They can also flavor drinks such as teas or hot chocolate. It is also aromatic in ale, beer, or wine. I like ginger powder in fruit or vegetable smoothies.
Did you know that Zingiber officinale is one of the most consumed spices in the world?
It is one of the most used spices in the world, not necessarily in Europe, but in all tropical and subtropical cuisines of the world. Japanese cuisine uses both fresh juice and pickled slices. With the liquid, they marinate meat, and the slices are enough for sushi. Here they neutralize the taste of individual fish bites. Pieces of ginger in Japan also season salads.
Chinese cuisine uses Zingiber officinale powder like a universal spice. It refines broths, rice dishes, poultry, or fish.
Zingiber officinale is a typical Asian spice - also one of the most consumed spices in Asia. Buy here in the Spices Online Shop.
Component of many spice mixtures
Ginger powder is an ingredient in spice blends such as African Rub, Colorado, Colombo, Curry Goa, Curry Java, Creole Spices, Lamb Tajine, and Tandoori Masala.
Harmonized with the following spices
Zingiber officinale powder goes well with cardamom, cloves, pepper, paprika powder hot, ground cinnamon, saffron, and nutmeg.