Ginger Powder

Origins are vague but it is believed to have been cultivated first in India or northern China. The rhizomes taste tangy, sweet, spicy and warm to hot depending on when and where it is harvested. Early harvests tend to be sweeter with late harvests more fibrous and pungent. One of the most versatile spices it is used in a wide range of dishes from sweet to savory. Keep in mind ginger powder has twice the heat of fresh ginger.

Suggested uses: It is a key ingredient in many spice blends including our Shichimi-togarishi, Berbere and Quatre Épices. Ginger pairs well with orange fruits and vegetables. It is beautiful with pears or rhubarb. Use it with lemongrass and green onions for seafood. It cuts the fattiness of pork. It is the famous star in many breads, cookies and puddings.

52g