About Ginger Powder
Ginger was one of the first Asian spices to reach Europe from around 4th century BCE, when Arab traders, transported dried and preserved ginger to ancient Greece and Rome. Ginger is native to tropical Asia, possible India. Today it is mainly cultivated on India’s Malabar Coast, which produces 50% of the world’s fresh crop, and throughout tropical and subtropical Asia, parts of Africa, Jamaica, Mexica, North America and Peru.
The Greeks prescribed it for stomach complaints, and the Romans used it in sauces and to make automatic salt. By the 9th century CE, dried ginger was regarded as an everyday condiment in Europe. It was widely used in savory and sweet cooking (notably gingerbread), and flavoring of beer and ale.
The National Center for Complementary and Integrative Health (NCCIH) says there is some scientific evidence that it can help with pregnancy-related nausea and vomiting, and can help control nausea caused by cancer chemotherapy when used with conventional anti-nausea medication.
Storage and shelf life
Store ground ginger in a cool, dry, airtight container, away from the sunlight and heat.
When stored properly, it will retain flavor and potency for up to 1 year.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
Ingredients: ground ginger root
Allergens: No known allergens
How to use
Ginger has a hot-spice, citrusy, woody taste. The dried form has a stronger, more aromatic flavor that fresh ginger and is commonly used in baking and in spice blends. Do not use ground ginger in place of the fresh one, as it has different flavoring profile. When fresh ginger is dried, its heat pungency increases and a fifth of the flavor molecules evaporate.
Add dried ginger to stews, soups, curries, casseroles. It is best to add it when the dish is almost completed so you don’t overcook it and it loses its flavor as a result. If you are making something that is quite dry, dissolve the powder in warm water or another liquid to make sure it gets evenly distributed in the dish. It is widely used in baked or cooked desserts; stewed fruits, apple crumble, fruit cakes, gingerbread or puddings. You can also use it to spice up homemade pancakes and waffles.
Chilies, coconut, coconut milk, garlic, lime, spring onion, honey, lemon, apples, blueberries, peaches.