Description
Ground ginger is made by drying and grinding the fresh root. It tastes warmer, sweeter and less pungent than fresh ginger, and behaves like a true pantry spice.
It is a must in biscuits and spiced desserts, but I use it a lot in savoury dishes too: a teaspoon in the soffritto of a pumpkin or carrot soup, in bean soups, in stir-fried vegetables. It pairs beautifully with turmeric, cinnamon and cardamom.
Like all ground spices it loses aroma over time: keep it in a tightly closed jar, in the dark.
It is a must in biscuits and spiced desserts, but I use it a lot in savoury dishes too: a teaspoon in the soffritto of a pumpkin or carrot soup, in bean soups, in stir-fried vegetables. It pairs beautifully with turmeric, cinnamon and cardamom.
Like all ground spices it loses aroma over time: keep it in a tightly closed jar, in the dark.
