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