Ginger ground for sweet and Asian dishes

Ginger ground, called djahé in Indonesian cuisine, is a versatile spice with a pronounced taste that can best be described as crisp and citrus-like. Ground ginger comes from the rhizome of the ginger plant. The originally Asian plant obtains its strong flavour from the presence of the substances gingerol and shogaol. Ginger powder has an even sharper taste than fresh ginger and is golden yellow in colour. This colour fits the herb very well, because it has proven to be worth its weight in gold, both in the kitchen and as a medicine. At Natural Spices you can buy ground ginger online in a package of 400 grams, 1 kilo or 25 kilos. After buying it, you need to keep it cool and dark.

What can you use ground ginger for?

Ground ginger is a very versatile spice. In Dutch cuisine we know it mainly as a seasoning in sweet recipes such as de-icing cake, speculaas and gingerbread. It also combines well with banana and apple. In Asia, ground ginger is mainly used for savoury dishes, such as babi ketjap or babi pangang. It is also often used in fish dishes and sushi. You could say that it is one of the basic ingredients of Asian cuisine. Keep in mind that ground ginger or djahé is much stronger than the fresh variety. If you want to swap the two in a recipe, remember that 1 teaspoon of powder equals 2 centimetres of fresh ginger.

Powerful as a seasoning and as a medicine

Ginger is not only a versatile spice in the kitchen, it also has several advantages for your health. Ginger has been used as a medicine in the East since early history. It is full of vitamins and acts as an antioxidant. It also helps the body control blood sugar levels and absorb the right nutrients. In addition, it has a calming effect on the intestines and stimulates digestion. Ground ginger thus relieves bloating and is known as a fat burner.