.5 ml ground ginger
Ground ginger contains bioactive compounds including gingerol and shogaol, which provide anti-inflammatory and antioxidant properties. It is also a source of manganese and provides trace amounts of vitamin B6, magnesium, and other minerals.
About
Ground ginger is the dried rhizome of Zingiber officinale, a perennial plant native to Southeast Asia, particularly Indonesia and India. The rhizome is harvested, dried, and ground into a fine powder that ranges in color from pale tan to golden brown. Ground ginger has a warm, pungent, and slightly sweet flavor with subtle citrus notes and a characteristic peppery heat on the palate. The principal flavor compounds include gingerol and shogaol, which develop and intensify during the drying process.
Culinary Uses
Ground ginger is a fundamental spice in cuisines worldwide, particularly in Asian, Indian, Middle Eastern, and Western baking traditions. It features prominently in curry powders, spice rubs, and garam masala blends, while also being essential to baked goods such as gingerbread, cookies, and spice cakes. Ground ginger is used in beverages including chai, mulled wine, and ginger tea, and appears in savory applications such as stir-fries, braises, marinades, and soups. It pairs well with warming spices like cinnamon and clove, and complements both sweet and savory preparations.