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 Memphis Beale St. BBQ Brisket with Whiskey Sauce, Ginger Snappiest Cookies, Harissa and Vegetable Couscous, Cardamom Pear Upside-Down Cake, Golden Milk, Grilled Chicken and Pineapple with Ayam Peanut Sauce, Curried Beef and Tendon with Turnip, Chow Fun - lemongrass sausage, pea vines, mint, Poudre Forte, Orange, Cinnamon and Cranberry Tart, Tofu Salad with Gomasio and Chili Threads, Juniper Duck Breast Pastrami, Matcha Smoothie Bowl, Arabic Chicken Kabsa, Gingerbread Caramels, World Spice Chili Crunch, and Japanese Chicken Curry
1/2 cup is about 1.6 oz
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