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Description
Dry ginger powder is a versatile spice used in various culinary applications, including spicing food and beverages, seasoning meats, making ginger tea, and flavouring baked goods like gingerbread, cookies, and candies. In India, it is essential in spices and masalas for gravies, curries, and marinades, especially in tandoori dishes.
Ginger, commercially valued as the dried underground stem of a tropical herbaceous plant, is grown annually. The whole plant is aromatic, and the rhizome, whether raw or processed, is prized as a spice. The slender perennial herb grows 30-50 cm tall with a palmately branched rhizome and leafy shoots. The leafy shoot, a pseudo stem formed by leaf sheaths, bears 8 to 12 distichous leaves.
This powder is made by drying and grinding the ginger root, resulting in an off-white or slightly brownish powder with a strong, pungent flavour and aroma. Dry Ginger Powder has a long shelf life of approximately a year and a half
.