Badia Ginger Ground Spice, 1.5 oz

Ground ginger is dried, milled ginger rhizome — warm, peppery, and citrus-forward, with a sharper concentration than fresh root. It melts into batters, dry rubs, marinades, and simmering sauces without the prep work of grating.

Common Uses

Garam masala, chai masala, tandoori rubs, and ginger-garlic seasoning for Indian curries and dals. Chinese five-spice, stir-fry sauces for beef and chicken, and braising liquids for red-cooked pork. Gingerbread, molasses cookies, pumpkin pie, spice cakes, and homemade chai concentrate.

Cuisine Context

Core to Indian masalas, Chinese braises, North African ras el hanout, and Caribbean jerk seasoning. Bakers depend on it for any warming spice profile from autumn through the holidays. When a long cook would mute fresh ginger, the ground form holds its punch from the first sauté to the final reduction.

Pro Tip

Bloom it in hot oil or ghee for 10 seconds at the start of a curry or stir-fry to release its essential oils. For substitution, use roughly one-quarter teaspoon ground in place of one tablespoon fresh grated ginger.

Ships from our Doral, FL facility.