The hot, sharp taste of ground ginger works to cut the fattiness of meats, to strengthen the flavor of duller foods, and to add a bite of flavor to seafood and fish. Ginger is also used in baking and spice blends. Ground ginger is often an ingredient in savory applications like spice rubs, tagines, and marinades.
You will find ground ginger called for in a multitude of recipes such as pumpkin spice drinks, sesame salmon, ginger snaps and cookies, pumpkin pie, Chai tea, apple butter and of course the famous gingerbread.
Ground Ginger vs. Fresh Ginger
The ground version tastes slightly different than fresh ginger. Ground powder tends to taste spicier and fresh ginger has a more mellow flavor. Ground has a few main in advantages in cooking. It can be more easily mixed into a dish and it can withstand higher cooking temperatures without changing or “cooking off” the flavor. We recommend substituting 1/2 teaspoon of ground ginger for each 1 tablespoon fresh grated ginger.
Make sure to store in a cool, dry, dark location and in an air-tight storage container for best freshness.
You might also be interested in our Pumpkin Pie Spice
Bulk Pack (1/4 lb through 5 lb) – packed in a clear plastic food-grade zip lock bag
25 LB Bulk Pack – packed in a food-grade liner inside a box
Bottle Pack – packed in one clear, plastic bottle with a screw-on top
Pail Pack – packed in one plastic pail