About Ginger Powder
Dried ginger root has been used as a spice since for thousands of years with references found in texts from ancient China, India, and Rome. Believed by many to have healing powers, ginger was considered to be a luxury good and was very expensive. Today, ginger is used in many cuisines throughout the world — from China and India to North Africa, the Middle East, and Western Europe. In the United States, ginger is primarily used in baking recipes. Ginger powder has a flavor profile that’s warm, peppery, and biting, with lemon undertones.
Ginger is a hugely popular baking ingredient: ginger breads, ginger snap cookies, cakes, cupcakes, pies, puddings, cheesecakes, crumbles, donuts, breads, and more. Ground ginger can also be added to things like oatmeal, hot cocoa, and cocktail mixes.
In South Asian cooking, ground ginger is often used to flavor meats such as beef, pork, and goat. You’ll find it in recipes for fried rice, veggie stir fries, Thai curries, and coconut-based soups. It’s also common in Moroccan tagines and couscous as well as many Indian dishes.
Ground ginger is a key ingredient in these popular spice blends: Pumpkin Pie Spice and Ras el Hanout.
Dried ginger to fresh ginger: a good rule to follow — use ½ teaspoon of ginger powder in place of 1 Tablespoon of fresh ginger when substituting. Dehydrated ingredients have a concentrated flavor, so less is needed to achieve your result.