Ginger - Powder
China
/
Zingiber officinale
The perky heat of ginger is concentrated in the dried powder, and we like to keep plenty on hand for baking, marinades and sauces. You can also slip a pinch into salad dressings, meat rubs, and barbeque sauces to perk them up. Classic jerk seasonings from the Caribbean are heavy in heat, so the relatively mild bite of ginger powder is a nice contrast in sauces from the region.
Try with Rhubarb Rugelach, Gingerbread Caramels, Gingerbread Donuts, Juniper Duck Breast Pastrami, Grandma's Applesauce Fruitcake, Gingerbread, Matcha Smoothie Bowl, World Spice Chili Crunch, Curried Beef and Tendon with Turnip, Grilled Chicken and Pineapple with Ayam Peanut Sauce, Apple Beet Ginger Smoothie, Arabic Chicken Kabsa, Tofu Salad with Gomasio and Chili Threads, Barberry and Orange Tart, Golden Milk, Frank's Chocolate Cinnamon Cake, Cardamom Pear Upside-Down Cake, Japanese Chicken Curry, Vadouvan Paste, Poudre Forte, Quatre Epices, Bejeweled Spice Cake, Chow Fun - lemongrass sausage, pea vines, mint, and Chole
1/2 cup is about 1.6 oz
recommmended flavors
Based on Your Taste
