Ginger is native to China and has subsequently been cultivated in Southeastern Asia, Africa, Jamaica and Australia. It was introduced to the Middle Eastern and European cultures in the dried powder form (as opposed to fresh) more than 5,000 years ago. It’s history is long and colorful as it was mentioned in the Science of Medicine Hindu manual around 500 BC and also in the Koran. The demand for this spice became so great that in the 16thcentury it was planted in the new tropical colonies of both the Spanish and Portuguese.
Ginger Root Powder is a chief ingredient in both Curry and Chinese Five Spice blends. As with Turmeric, another common spice in the Zingiberaceae (or Ginger family,) ginger is a ground dried rhizome (an elongated horizontal subterranean plant stems that produce roots below and shoots above). Ginger Root Powder is also called ground ginger or ginger powder.
We also carry Crystallized Ginger (also known as Candied Ginger or Glace Ginger) and an Organic Ginger Root Powder. Unlike most powdered versions of spices it is not recommended that you substitute the fresh for the powdered (or vice versa) as they have two very distinct flavorings.
The Powdered Ginger that we carry is from China and has light, lemon pepper aura and the taste is sultry, intense and sharp. Works well in combination with cardamom, cinnamon, paprika, pepper, nuts and dried fruits.
Some of the more popular recipes with Ginger Root Powder are Vegetable Stir-Fry, Ginger Bread Waffles, Moroccan Caraway Soup and Old Fashion Ginger Bread.
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