Dry ginger

Once you start making your own, you'll find that the fragrance and potency of freshly ground ginger powder blows the store bought version away.

Cooking with different types of ginger dates back to ancient times — and for good reason. Ginger is best known for bringing a lot of flavor and heat and is most commonly used in Asian cooking. Oh, ginger. It’s zingy, aromatic, and flavorful. But one of the first things to know about ginger is that it's harvested from the root of its plant, and that’s why you’ll hear it referred to as ginger root. Ginger resembles cork, but the appearance is where their similarities end. Ginger is flavorful —…

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The benefits of ginger powder are many. If included in the diet, it can rev up one's metabolism and help treat many ailments. Learn more about it here.

You can make this powder at home, but first, you need to choose the right ginger root. You should be able to cleanly snap an organic ginger root without a lot of fibers being left in between. This will make it easier to turn raw ginger into its powdered form.

If you’ve ever made gingersnap cookies, gingerbread, or pumpkin pie, you’ve probably used ground ginger. Taste: Pungent Most Popular Use: Baked goods, spice rubs, meat Ground ginger, sometimes labeled powdered ginger, is made by simply drying out peeled fresh ginger root, then grinding it to a fine powder. It is pale yellow in color and should have a pungent, spicy smell to indicate freshness.

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