Ginger Powder (pronounced “jin-jr"), Zingiber officinale, is also called powdered ginger, ginger root powder, or ground ginger.
Ginger Powder has an essential oil of 1.0% - 4.0%.
What Is Ginger Powder
Ginger is a flowering, herbaceous perennial used as a spice. Closely related to Galangal, Turmeric, and Cardamom, Ginger produces branched rhizomes (which are the elongated horizontal subterranean plant stems that produce roots below and shoots above) .
Ginger Powder is extracted from the Ginger rhizome when it is dried and then ground. The resulting powder is off-white or slightly brownish and has a strong aroma and a pungent flavor. A key spice used in Chinese, Korean, Japanese, Vietnamese and multiple South Asian cuisines.
History of Ginger Powder
Some botanists believe that Ginger is native to China, but others believe it is more likely to be indigenous to India. Ginger plants grown in India possess the greatest amount of genetic variation, and the greater the number of genetic variations, the longer the plant is most likely to have grown in that region. When the population of a plant in a specific region has a large gene pool (the genetic blueprints of plants in the area vary significantly), the plant species' odds of not only surviving but flourishing increases greatly. Ginger is one of the earliest recorded spices to be cultivated and exported from southwest India.
The first recorded use of ginger goes as far back as its appearance in the ancient Chinese book on agriculture and medicinal plants called Shen Nong Ben Cao Jing. This text is estimated to have been written between 200 and 250 AD but the book is a compilation of oral traditions attributed to Shennong (translated as "Divine Farmer"), the mythical ruler of prehistoric China, who is believed to have lived around 2500 BC. During the fifth century, Chinese sailors would consume Ginger to stave off scurvy on long voyages.
Ginger was referenced in the ancient Sanskrit text of India, the Mahabharata (300 BC). Ginger is also mentioned in the Qur'an as one of the drinks of Paradise.
The Roman Empire first exported Ginger from India around 100 AD. England's King Henry VIII (ruled from 1509-1547) considered Ginger a prized medicinal during his reign. Gingerbread dates back to the Medieval Middle East (401 - 1500 AD), but according to The Encyclopedia of American Food and Drink, it was Queen Elizabeth I of England (who ruled from 1558-1603) who came up with the shape of the gingerbread man, which became a popular Christmas treat. The demand for this spice became so great that in the 16th century the Spanish and Portuguese planted ginger in the new tropical colonies of the Caribbean and Africa.
Ginger has been associated with American cookery since the earliest Colonial period.
In the 1800's barkeepers in English pubs and taverns put out small containers of ground ginger, for people to sprinkle onto their beer - the origin of ginger ale.
Ginger is a perennial herb that likes a warm, humid climate and filtered sunlight. Ideal growing temperatures are between 70° and 80°F. Ginger is usually grown from 1" to 1 1/2" pieces of rhizomes that were harvested from the previous growing seasoning. Ginger likes soil loose, loamy, and rich in organic matter. Proper hilling is important, so it should either be planted in a trench or have sufficient soil nearby to facilitate hilling. In India, planting the ginger crop is typically done between March and June as that is the beginning of the rainy season. During times of the growing season when rainfall is low farmers must irrigate their ginger crops every two weeks or so. This typically occurs during September and November.
The Ginger plant reaches a height of up to 3 feet and above the surface produces narrow-bladed reed-like leaves that are mostly vertical. The ginger rhizomes will tend to grow out and up (which is why continual hilling is important).
Ginger matures in 210-240 days after planting. Ginger that is to be harvested for drying (and not to be sold as fresh Ginger) is allowed to reach full maturity which is when the leaves turn yellow and start drying out. Upon harvesting the leaves, roots and soil are manually separated from the rhizomes. At this stage peeling takes place. Peeling is done with bamboo splits to remove the scaly epidermis (this "over-skin" is a single layer of cells that protects the rhizome against water loss while also absorbing water and mineral nutrients) and facilitate drying. Ginger is typically sun-dried for 8-10 days with the result being a brown outer color with an irregular wrinkled surface.
The world's leading producers of Ginger are India, China, Nigeria and Nepal.
Where Is Ginger Powder From
What Does Ginger Powder Taste Like
Peppery and warm with lemon undertones.
Is Ginger Powder the Same as Ground Ginger
Yes. East Indian Pepper and Ground Ginger are other names for Ginger Powder.
What Is Ginger Powder Good For
Ginger is a quintessential ingredient of Chinese, Indian, Korean, Japanese, Vietnamese and multiple South Asian cuisines for flavoring dishes such as goat meat, seafood and vegetarian dishes. Ginger plays a starring role in numerous Indian dishes. In Arab countries, Ginger is combined with other spices to add flavor to couscous, tangines and slow-cooked meat dishes with fruit. In this country Ginger is probably most recognized as a baking spice in cakes, cookies and pies, and is often used in combination with other pungent spices and strong flavors, such as molasses.
Ginger is extremely popular in baking. Ginger breads, cakes, and cookies are all widely used recipes, especially during the holidays. This is not a recent development, as Ginger in baking has been prevalent since colonial days.
In Bangladesh, ginger is chopped or ground into a paste that is used as a starting point for meat based dishes. It is not unusual to find that this paste is also made with garlic and shallots.
Pickled ginger is frequently found in Japanese cooking, as it is good for a palate cleanser.
Several of our favorite recipes using Ginger Powder are Spiced Grilled Pork Chops, Chicken Biryani, and Simple Sesame Chicken. Ginger pairs well with carrots, pumpkin, winter squashes, sweet potatoes and fruits such as bananas, pears, pineapples and oranges.
Ginger works well in combination with cardamom, cinnamon, cloves, dried fruits, honey, nutmeg, nuts, preserved lemons, paprika, pepper and saffron.
What Is a Substitute for Ginger Powder
While fresh Ginger tends to be much less expensive than ground Ginger, you need much less Ginger powder in recipes and Ginger powder lasts much longer than fresh. 1 tablespoon of fresh Ginger is roughly equal to 1/8 teaspoon of Ginger Powder.
You can use ground allspice, ground cinnamon, ground mace, or ground nutmeg on a 1:1 basis as a substitute for Ginger Powder.
|Also Called||Powdered ginger, ginger root powder, or ground ginger|
|Recommended Uses||Bread, cookies, couscous, cakes, curries, slow-cooked meat dishes, pies, and tangines|
|Flavor Profile||Peppery and warm with lemon undertones|
|Oil Content||1% - 4.0%|
|Botanical Name||Zingiber officinale|
|Cuisine||Chinese, Indian, Korean, Japanese, Vietnamese and South Asian|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||6-12 months|
|Country of Origin||India|
|Dietary Preferences||Gluten Free, Kosher, Non-GMO|
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Serving Size1 tsp
Amount Per Serving
% Daily Value*