Ground ginger is often used to make ginger tea and to spice up multiple recipes.
It is an ingredient that combines well to season rice, vegetables, and sweet and sour foods, as well as citrus fruits.
If you know how to combine, it also works very well in soups and for dressing fish and meat.
This ground ginger’s flavor is intense and potent so use small doses, tasting your dish as you cook. Once infused into your dish, it will release a refreshing citrus aroma combined with peppery notes.
Ginger was a regular part of most Asian, European, Middle Eastern and even Russian cuisine, making it way to various side dishes, stews, soups, teas, alcoholic drinks, and even candies.
Powdered ginger goes well with bread particularly gingerbreads and gingersnaps. It’s frequently used in recipes with strong flavors such as cinnamon and molasses.
Ground ginger can also go well with pork, veal, venison, vegetables, and sauces. Its pungent, peppery, citrusy and warm taste pairs well with nutmeg, pepper, paprika, cardamom, and cloves. Ginger also goes well with sweet potatoes, carrots, squash, pumpkin, bananas, oranges and pears.
Ground ginger is also ideal for stomach issues and as a relaxing tea during cold weather. It also complements and adds a touch of spicy-sweet taste to hot milk and tea.
The best way to cook with ground ginger is to add a dash of this spice when cooking is almost finished. That way, the flavors can easily dissipate while retaining its fresh taste.
The best way to have your fresh daily supply of ginger powder is to grow your own, hang them dry and then grind them as needed. But if that sounds like too much of a hassle, then the next best thing is to keep your kitchen pantry stocked with this packet. One bag of this ground ginger will last you for months and months at a time while giving you nice and savory Asian / European-inspired dishes all year long.