What is it?

The dried and ground version of fresh ginger, dried ginger has an earthy flavor that’s a natural with other baking spices like cinnamon or nutmeg, and is what give ginger snaps and gingerbread their familiar warm flavor. Though less potent than its fresh counterpart, ground is also used in savory cooking often as a component in spice mixes.

How to choose:

Like all dried spices, ground ginger’s intensity diminishes over time, so buy in small quantities (preferably from a merchant with high turnover) and use it up within six months. You can also but dried ginger in pieces; when grated with a rasp-style grater, the texture is slightly coarser than ground, and it has a more potent flavor.

How to store:

If you’re not sure if your ground ginger is still fresh, smell it: It should have an assertive, spicy, gingery aroma.

Cross Reference

ginger

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Recipes

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  Recipe

  Steel-Cut Oatmeal with Caramelized Apples

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  Glazed Oatmeal Spice Bars

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  Made with ginger, black pepper, and hot sauce, this gingerbread cookie is sure to help warm up a wintry day.

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  Dark Chocolate Bark with Figs, Almonds, and Candied Oranges

  Can something taste like Christmas? Embedded with candied oranges, almonds, and gingerbread-spiced figs, this chocolate bark embodies the season.

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  Recipe

  Apple Cornbread Skillet Cobbler

  Honey, cinnamon, and coarse sugar lend a sweet sparkle to the topping on this rustic cobbler. A few McIntosh apples in the filling break down during baking to form a…