Ground Ginger

Ground ginger is a tan, fine powder made from dried ginger rhizomes. Its flavor is warm and peppery with a hint of lemony heat, and the powder disperses easily into batters, sauces, and spice blends. Cooks use it to season baked goods, marinades, curries, and hot drinks; it is commonly sold in small jars or in bulk bins.

Ginger was domesticated in Southeast Asia and spread through South and East Asia before reaching the Middle East and Europe via trade. Drying and grinding preserved the rhizome for transport, embedding it in South Asian masalas, Middle Eastern sweets, and Western baking. Today major processing centers include India, China, and Nigeria.