Badia Ginger Ground Spice, 12 oz

Dried ginger root, milled to a fine, fragrant powder. Sharper and more concentrated than fresh — with the warm, pungent heat that defines baking spice cabinets and curry kitchens alike.

Common Uses

Build the base of Indian masalas, dals, and chai. Stir into Chinese stir-fries, marinades for char siu, and steamed fish with scallion. Bake into gingerbread, molasses cookies, pumpkin pie, and carrot cake. Steep with lemon and honey for a warming tea, or whisk into glazes for ham, salmon, and roasted carrots.

Cuisine Context

In Indian cooking, ground ginger (sonth) is the dried form used in spice blends, pickles, and slow-simmered dishes where fresh ginger would lose its punch. Chinese kitchens lean on it for braises and dry rubs. Across the Caribbean and West Africa, it goes into stews, drinks, and baked goods. Ground ginger is what fresh ginger becomes when a dish needs depth instead of brightness.

Pro Tip

Bloom the powder in hot oil or ghee for 10 seconds before adding aromatics — it transforms the flavor from raw and dusty to round and toasted.

Ships from Doral, FL.