Inside the Spice Cabinet: Ground Ginger

updated May 1, 2019
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If you’ve ever made gingersnap cookies, gingerbread, or pumpkin pie, you’ve probably used ground ginger.

What Is Ground Ginger?

Taste: Pungent
Most Popular Use: Baked goods, spice rubs, meat

Ground ginger, sometimes labeled powdered ginger, is made by simply drying out peeled fresh ginger root, then grinding it to a fine powder. It is pale yellow in color and should have a pungent, spicy smell to indicate freshness. Ground ginger has a warm, spicy bite, is a little bit sweet, and is not as strongly flavored as fresh ginger. This spice cabinet ingredient is also not a direct substitute for fresh ginger. Store ground ginger in an airtight container out of direct heat and light.

How To Use Ground Ginger

Ground ginger is the predominant spice in gingerbread and gingersnap cookies and is also used in many sweet spice mixes like pumpkin pie spice. Ground ginger is also used in savory applications like spice rubs, tagines, and marinades, and is part of the Japanese spice blend shichimi togarashi.

Ginger is popular for its anti-inflammatory properties, and has long been used as treatments for nausea and digestive complaints. It is also used often in teas and drinks.

Recipes to Cook with Ground Ginger