Ginger ground is ginger that has been dried and finely milled. It has a lemony fresh aroma and tangy freshness, slight spiciness and warmth that marry well with cakes, pastries and bread mixes as well as Indian and Asian curries. Ginger is considered a versatile spice, it can be used in sweet and savoury dishes and can replace fresh ginger in any recipe. In its powered form it is key ingredient in curry blends and Chinese Five Spice.
Culinary Notes :
- Substitute 3 cm piece of fresh ginger for 1 teaspoon dried ginger
- Combine with lemon juice, water and honey to make ginger lemonade
- Use to flavour cakes, chocolate biscuits and other sweet dishes as gingerbread
- Use to flavour meats, vegetables, beets, breads, fish, fruits, goose, rice, squash and stuffing
Ginger can aid to digestion as it contains the compound gingerol which has been shown to boost the metabolism. It can help to treat nausea during pregnancy. It has antioxidant and anti-inflammatory properties.
Recipe/ product links:
Country of origin:
India, China and Central America
Other names or spelling: Zingiber officinale, African Ginger, Gan Jiang, Gingembre, Gingembre Africain, Gingembre Cochin, Gingembre Indien, Gingembre Jamaïquain, Gingembre Noir, Ginger Essential Oil, Ginger Root, Huile Essentielle de Gingembre, Imber, Indian Ginger, Jamaica Ginger, Jengibre