Ginger is a flowering perennial herb used as a spice. Closely related to galangal, turmeric, and cardamom, ginger produces branched rhizomes (these are slender horizontal underground plant stems that produce roots below and shoots above).

Ginger powder is extracted from ginger rhizomes, dried and ground. The resulting powder is off-white or slightly brown, with a strong aroma and a spicy taste. A key spice used in Chinese, Korean, Japanese, Vietnamese and many South Asian cuisines.



The history of ginger powder

Some botanists believe ginger is native to China, but others believe it is more likely to be native to India. Ginger plants grown in India have the most genetic variation, and the greater the number of genetic variations, the longer the plant is most likely to grow in the region. When plant populations in a given region have a large gene pool (the genetic blueprints of plants in that region vary widely), the chances of that plant species not only surviving but also multiplying greatly increase. Ginger is one of the first recorded spices to be grown and exported from southwestern India.



Around AD 100, the Roman Empire first exported ginger from India. King Henry VIII of England considered ginger a precious medicinal herb during his reign. The history of gingerbread can be traced back to the Middle East (401-1500 AD), but according to the American Encyclopedia of Food and Drink, it was Queen Elizabeth I of England who came up with the gingerbread man shape and became a popular Christmas treat. Demand for the spice became so great that in the 16th century, Spain and Portugal cultivated ginger in their neotropical colonies in the Caribbean and Africa.



Ginger has been associated with American cooking since the earliest colonial times.



In the 1800s, pub owners in English pubs and taverns brought out small containers of ginger for people to sprinkle on beer - the origin of ginger ale.



The major ginger producing countries in the world are India, China, Nigeria and Nepal.



what does ginger powder taste like

Spicy and warm with a hint of lemon.



Is ginger powder the same as ground ginger?

yes. East Indian pepper and ground ginger are other names for ground ginger.



What is ginger powder good for?

Ginger is a typical ingredient in Chinese, Indian, Korean, Japanese, Vietnamese and many South Asian cuisines and is used to flavor dishes such as goat meat, seafood and vegetarian dishes. Ginger plays a starring role in numerous Indian dishes. In Arab countries, ginger is mixed with other spices to add flavor to couscous, oranges, and slow-cooked meat dishes with fruit. Ginger is probably the most recognized baking spice in cakes, cookies and pies in this country, and is often combined with other spicy spices and strong flavors such as molasses.

Ginger is very popular in baking. Gingerbread, cakes, and cookies are all widely used recipes, especially during the holidays. This is not a recent development, as ginger has been popular in baking since colonial times.

In Bangladesh, ginger is minced or ground into a paste and used as a starting point for meat dishes. It's not uncommon to find that this paste is also made with garlic and shallots.

Pickled ginger is often found in Japanese cooking because it acts as a palate cleanser.

A few of our favorite recipes that use ground ginger are Spiced Grilled Pork Chops, Chicken Biryani, and Easy Sesame Chicken. Ginger pairs well with carrots, squash, winter squash, sweet potatoes, and fruits like bananas, pears, pineapples, and oranges.

Ginger works well with cardamom, cinnamon, cloves, dried fruit, honey, nutmeg, nuts, lemon pickles, paprika, pepper, and saffron.