Ground ginger

ground ginger

Flavor and role: Powder of dried ginger, less fresh but warmer and spicier than fresh ginger. Widely used in baking and spice blends.
Typical dishes and uses: Gingerbread, Moroccan tagine, Jamaican jerk, curries, pumpkin pie. In this book: chicken tagine with lemon and olives.
Substitutes: ¼ tsp ground ginger = 1 tbsp grated fresh ginger (about 6g). Fresh ginger adds moisture and freshness.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: India · China · Nigeria
Used in this book: Chicken Tagine with Lemon and Olives Harira Seven-Vegetable Couscous Rogan Josh Suya Gochujang Chimaek Beer-Can Chicken Saffron Lamb Harira with Egg Ribbons Chicken Harira Tortilla Soup Harira Chickpea Toast with Lemon Yogurt Lamb Seven-Vegetable Couscous with Tfaya Slow-Braised Lamb Shank Rogan Josh Rogan Josh Birria-Style Tacos Rogan Josh Keema Loaded Fries Halwai-Style Punjabi Samosas with Two Chutneys White Miso Sticky Toffee Pudding with Miso Butterscotch Charcoal Suya with Hand-Toasted Yaji and Tomato Relish Suya Beef Yaki Udon Suya Steak Crunch Salad with Peanut-Lime Dressing Lamb Tagine with Prunes and Almonds

Updated 2026-10-10