Ginger Powder
Ginger Powder
Ginger Powder
Ginger Powder

Ginger Powder

The powdered ginger will bring an exotic touch to your recipe. ginger powder with characteristic notes of fresh ginger, ie spicy with a lemony and fruity touch.

Ginger will easily replace peppercorns.

  • Power of the spice: 8.5 / 10
  • Main notes: fresh, spicy and slightly lemony
  • Use: creative cuisine and Asian recipes
  • Origin: Madagascar and Brazil

Order your fresh ginger powder from Comptoir de Toamasina now. This spice will give a touch of pep to your creative recipes. A selection of Arnaud, researcher of spices and vanilla with a fresh and spicy taste.

Conditioning
GGP
€4.33
5 9848
,
5/ 5

 

Ginger powder - Buy the queen spice of Asian cuisine at the best price

Le Comptoir de Toamasina invites you to discover our powdered ginger.

Ginger brings a lot of refinement to your creative cuisine. It is a spice that we love for its fresh, lemony aromas with a fruity touch.

When we use ginger we like it because it is slightly lemony.

Ginger is ideal for cooking with white meat, fish but also in desserts.

Our ginger comes from Madagascar, Madagascar is a land of spice and pepper. We must not remind you of the wild pepper from Madagascar, black pepper from Madagascar and finally the wonderful vanilla pod from Madagascar.

Madagascar was the cradle and the birth of our company which has now become Franco-Brazilian. We are trying to develop a vanilla plantation in Brazil to offer you our vanilla.

What is ginger - All about an amazing spice

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is a popular spice and folk remedy. It has over 19 different varieties of ginger.

It is a perennial herb that produces meter-tall annual pseudostems (false stems created from the base of recurving leaves) with chopped leaf blades.

The inflorescences have flowers with light yellow petals and purple edges, and they grow on separate branches from the rhizome.

Ginger belongs to the Zingiberaceae family, along with turmeric (Curcuma longa), cardamom (Elettaria cardamom) and galangal. Ginger is native to Southeast Asia and was probably originally domesticated by the Austronesians.

During the Austronesian expansion (about 5000 BC), they carried ginger throughout the Indo-Pacific, all the way to Hawaii.

The ancient Greeks and Romans used ginger, which was one of the first spices traded from Asia and imported to Europe through the spice trade. Due to their similar flavor, widely separated dicots of the genus Asarum are sometimes called wild ginger.

The English term "ginger" comes from Old English gingifer, which is derived from Medieval Latin gingiber, which is derived from Greek zingiberis, which is derived from Prakrit (Middle Indian) singabera, which is derived from Sanskrit srngaveram.

The Sanskrit term is believed to derive from an ancient Dravidian expression which also gave rise to the Malayalam name inchi-ver (from inchi, "root").

The Sanskrit name could also derive from srngam, meaning "horn", and vera, meaning "body" (describing the shape of its root), although this may be a popular etymology.

The term was probably reintroduced into Middle English from Old French ginger.

As you can see, French is going to have great importance in the English language.

India leads the world in ginger production in 2019, accounting for 44% of the global total.

Botanique et la culture du gingembre

We have explained to you that ginger is a rhizome that will produce a spice. The herbaceous plant up to 1.50 m in height, with jointed stems, horizontal rhizome, laterally long, with branches located in the same plane, digitiform (ginger hand), plumb withdraws with scars of the leafy stem 14 to 16 cm long and 4 to 20 mm thick.

The Leaves are classified into two series:

Couplet leaves: broad-sheathed and yellow-green flowers in spindle-shaped tips

The fruit is a three-celled capsule which divides into three parts seeds are bluish and contain a fleshy endosperm

The rhizome is generally articulated, formed of ovoid tubercles, pleated and tight against each other.

Cultivation: There are several known varieties of ginger :

  • White
  • Blue
  • Yellow

Ginger is well adapted to tropical and subtropical climates, but has also adapted to colder regions. It grows well in sandy, light, well-drained and fertile areas.

Production is propagated by buds, which are pieces of rhizome with 1-2 shoots.

After a month, the seedlings are ready for use.

transplanted to a defined site, at a spacing of 0.7 x 0.3 m.

It is demanding in nutrients and prefers a pH of around 5.5 for the nature of the soil.

It takes 10 to 12 months after planting to harvest ginger.

Les différentes variétés de gingembre à travers le monde

Ginger is a very versatile herb that is popular around the world for a number of reasons. The roots of different types of ginger are used as a flavoring agent or spice in creative recipes. As such, ginger is sold worldwide in ground, powdered or paste form.

Other kinds of ginger are also grown by gardeners as an ornamental plant due to the brightly colored flowers.

Gingers are grown into a flowering plant through a seed plant called a rhizome or a baby ginger.

  • Number 1 - Yellow Ginger : Known as the cream garland lily, yellow ginger is a perennial flowering plant native to the Himalayas, northern Vietnam, Sichuan and cultivated in other regions like Hawaii. The plant of a yellow ginger has a short stem with bushy leaves, while its roots or rhizomes are short and thick. Yellow ginger is a spice with a strong, bitter taste and a musky smell that comes from the rhizome
  • Number 2 - White Ginger : Known as coronarium, white ginger is a variety of ginger commonly occurring in various parts of Hawaii. This type of hardy ginger plant can grow up to 8 feet tall. In some areas it is also called butterfly flower or rufous lily
  • Number 3 - Spring Ginger : This is basically the young version of a ripened ginger. Spring ginger has the same hand shape as a ripe ginger, but its rhizome is tougher and more fibrous. Rhizomes can also be plump and juicy with a hint of pink
  • Number 4 - Culinary ginger : Culinary ginger or also called edible ginger comes from the rhizomes of the Zingiber officinale family. It belongs to the large variety of ginger native to the shady and humid regions of Southeast Asia. It's our ginger, ginger from Madagascar
  • Number 5 - Blue Hawaiian Ginger : A little-known type of ginger, Blue Hawaiian Ginger or Blue Ginger is a type of edible ginger that has a bluish color through the rhizomes. It will call itself to common gingers when its roots are not yet ripe
  • Number 6 - Peacock Ginger : Peacock ginger is a favorite of ginger growers. It belongs to the genus Kaempferia and is native to Asia. They are used as a collective plant because peacock ginger produces pretty little flowers that are usually pale purple to pink in color. It also has round, oval-shaped leaves that can reach 4 to 10 inches in length.
  • Number 7 - Ginger Shampoon : Also known as Zingiber zerumbet, wild ginger, or pine cone ginger, ginger shampoo originated in parts of Malaysia and Indonesia. Ginger shampoo ginger plants produce pinecone-shaped flowers that can range from yellow to pink
  • Number 8 - Shell Ginger : Shell ginger is also known as shiny ginger from the types of the Zingiberaceae family. Shell ginger is native to parts of East Asia like southern Japan to Taiwan. You can also find them in southern China to the northern peninsula and in Malaysia
  • Number 9 - Ginger Lily : Also called garland lily or garland flower, ginger lily can be identified in tropical and subtropical regions of Asia and Africa. These types are grown as ornamental plants as its flowers are used for garlands and other decorations
  • Number 10 - Turmeric : Don't forget about this very popular type of fresh ginger variety, turmeric. Turmeric is a favorite of some ginger growers like Rio-de-Janeiro. Although turmeric can be categorized differently from gingers, its root or rhizome appearance is very similar to a common ginger. It offers a warm, bitter taste with a peppery aroma and a golden yellow color. Discover our turmeric from Madagascar
  • Number 11 - Japanese Ginger : Japanese ginger is called zingiber mioga or myoga, which is a wonderful native Japanese and Korean ginger plant. It can grow up to 4 feet tall in home gardens.

We must admit that there are more than 20 different types of ginger to our knowledge, here are the 11 most prestigious in the world.

The Different Forms of Ginger You Can Buy

Do you know that there are several forms of ginger available in our store?

  • Dehydrated ginger root
  • Candied ginger
  • Ginger powder
  • Glazed ginger
  • fresh ginger

Le Comptoir de Toamasina selects for you only the best powdered ginger to make your taste buds travel in the world of spices.

Madagascar ginger powder will have an incredible aromatic power like our Madagascar vanilla.

cooking with spices and ginger

Discover powdered ginger:

Its spicy flavor is highly appreciated in oriental cuisines (Thai, Chinese and Japanese), where it appears raw and grated, ideal to combine with sashimi (raw fish) and other fish and seafood.

It is also ideal if used in stir-fries and even mixed with soy sauce for seasoning meats and barbecues.

Another trick is to use the root to flavor drinks, such as traditional quantão, teas and fruit juices (try adding fresh ginger to watermelon juice).

The dry, powdered seasoning has a completely different use and flavor and is widely used in Indian recipes. This version also gives a lot of flavor to cakes and cookies.

Ginger is a spice to give an incredible flavor to your kitchen.

Discover the difference between young and old ginger:

Young ginger rhizomes are juicy and fleshy with a sweet taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tea, to which honey can be added. Ginger can be made into candy or ginger wine.

Ripe ginger rhizomes, old gingers are fibrous and almost dry. Ginger root juice is often used as a seasoning in Indian recipes and is a common ingredient in Chinese, Conscious, Japanese, Vietnamese and many South Asian cuisines to flavor dishes such as seafood, meat and vegetarian dishes.

Fresh ginger can replace ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different.

Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale and ginger beer. Candied or crystallized ginger, known in the UK as "stem ginger", is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger can be peeled before eating. For longer term storage, ginger can be placed in a plastic bag and refrigerated or frozen.

Discover our recipe for candied ginger.

Did you know that Le Comptoir de Toamasina has been the specialist in the sale of vanilla beans and spices since 2010 and flavors of Brazil since 2017 such as acai powder.

Our powdered ginger with the characteristic flavor of fresh ginger, which was one of the essential spices in our kitchen.

It can be kept without any problem for many months.

Powdered ginger is used in the composition of salads, cookies, shortbread, cocktails and pastries.

Our ginger powder thanks to a selection contains the same notes as fresh ginger, very fragrant, slightly fruity and above all an incomparable spiciness.

Buy dehydrated ginger powder at Comptoir de Toamasina, the specialist in the world of vanilla and spices.

The use of ginger around the world

In Indian cooking, ginger is a key ingredient, especially in thicker sauces, as well as many other dishes, both vegetarian and meat-based.

Ginger has a role in traditional Ayurvedic medicine. It is an ingredient of traditional Indian cold and hot drinks, including spicy masala chai. Discover our escape black tea in Madagascar and the adventurers' tea with ginger.

Fresh ginger is one of the main spices used to make curries of pulses and lentils and other vegetable preparations. And it goes into the composition of our mild curry.

Fresh ginger and peeled garlic cloves are crushed or ground to form ginger garlic masala.

Both fresh and dried, ginger is used to spice tea and coffee, especially in winter.

  • In southern India : "sambharam" is a summer yoghurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. If you want to know everything about peppers, we have made an article on the Scoville scale. Ginger powder is used in food preparations intended primarily for pregnant or breastfeeding women, the most popular being katlu, which is a mixture of resin gum, ghee, nuts and sugar. Ginger is also consumed in candied and pickled form
  • In Japan : ginger is pickled to make beni shōga and gari or grated and used raw on tofu or noodles. He is made into a candy called shoga no sato zuke
  • In traditional Korean kimchi : ginger is either finely chopped or simply pressed to avoid the fibrous texture and added to the ingredients for the spicy paste just before the fermentation process
  • In Burma : Ginger is called gyin. It is eaten as a salad called gyin-thot, which consists of grated ginger preserved in oil, with a variety of nuts and seeds
  • In Thailand : where it is called ขิงkhing, it is used to make ginger garlic paste in cooking
  • In Indonesia : A drink called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes
  • In Malaysia : ginger is called halia and used in many types of dishes, especially soups
  • Called luya in the Philippines : ginger is a common ingredient in local dishes and is brewed as a tea called salabat
  • In Vietnam : the fresh, finely chopped leaves can be added to shrimp and yam soup (canh khoai mỡ) as a top garnish and spice to add a much more subtle ginger flavor than the chopped root
  • In China : Sliced or whole ginger root is often paired with savory dishes such as fish, and minced ginger root is usually paired with meat when cooked. Candied ginger is sometimes a component of Chinese sweets, and herbal tea can be made from ginger. Raw ginger juice can be used to fix milk and make a dessert, ginger curd.

Two uses of ginger

  • In the Caribbean : Ginger is a popular spice for cooking and for making drinks such as sorrel, a drink prepared during the Christmas season. Jamaicans make ginger beer both as a carbonated and cold drink at home. Ginger tea is often made from fresh ginger, as well as the famous Jamaican ginger cake, a regional specialty. On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer that is made. The people of Corfu and the rest of the Ionian Islands adopted the drink from the British, during the period of the United States of the Ionian Islands
  • In Western cuisine : Ginger is traditionally used primarily in sweet foods such as ginger ale, gingerbread, ginger cookies, parkin, and speculoos. A ginger flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger flavored wine produced in the UK, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

8 ways to use ginger in the kitchen

Ginger can be used in savory and sweet dishes, as well as in drinks. It can be added directly to the pan, with other seasonings, or used in sauces and marinades.

Here are some suggestions for using ginger:

  • Number 1 - Make Teriyaki Sauce : Teriyaki sauce is a sweet sauce widely used in Japanese cooking. It is used to baste grilled or roasted meats and fish, or to make a marinade. The sauce gives the meat a glaze, or shiny sheen, plus the sweet-bitter taste.

The ingredients for teriyaki sauce are :

1/4 cup soy sauce soy sauce

1/4 cup baby sake (mild earthquake)

1 teaspoon grated ginger

1 minced garlic clove

2 tablespoons brown sugar

Combine all ingredients in a saucepan and cook until the sauce thickens. To thicken, add 1 tablespoon cornstarch, dissolved in a little water, and stir well.

  • Number 2 - Mix in the salad : You will be amazed at the taste that the salad gains by adding powdered ginger or even thin slices of ginger. Your favorite salad will gain a delicious freshness with just a small piece of about 2 cm for each dish of leaves
  • Number 3 - Spice Up Oriental Hash (Stir-Fry) : Stir-fry is a Chinese cooking technique that involves frying chunks of vegetables and meats in a little oil, stirring constantly. Usually use a special pan, the wok, which has very high sides. Vegetables include bean sprouts, carrots, onions, peppers, broccoli, among others. Foods can be sautéed with garlic and ginger and finally add a little soy sauce and honey
  • Number 4 - Making Marinade for Meat and Chicken : Another way to use ginger in cooking, aside from being used in teriyaki sauce, ginger is a great ingredient for marinating meats and chickens . Chef Arnaud makes a marinade he learned from a Brazilian chef in Belo Horizonte. He mixes the juice of an orange with 2 teaspoons of grated ginger, 1 tablespoon of honey, 2 cloves of grated garlic, salt and olive oil to taste. He mixes all the ingredients and puts it in a zip bag with chicken or beef steaks. leave it in the fridge for 30 minutes and it's ready (and delicious) to grill or bake
  • Number 5 - Make a delicious soup : One of chef Arnaud's favorite soups is carrot ginger soup. It is very easy to prepare and goes well as a fuller dinner starter, or as a meal, served with pieces of bread
  • Number 6 - Baking Cookies and Gingerbread : Gingerbread is what is known as the traditional Christmas gingerbread of the United States and other northern hemisphere countries. The recipe takes ginger powder and Madagascar cinnamon and the cookies are molded like dolls or Christmas tree ornaments. The decor is made of icing. Learn how to make with the recipe on our blog
  • Number 7 - Include in Bread Recipe : Like gingerbread, gingerbread also tastes like Christmas. Chef Arnaud found this proposal to mix ginger with zucchini for bread very interesting. It was very tasty and nutritious
  • Number 8 - Add juices and smoothies : There's nothing better than starting the day with a nutritious juice to give you energy. And ginger, with all the benefits it offers, should always be included as an ingredient.

Want to make a delicious juice with ginger? Just hit the blender with the following ingredients:

1 chopped banana

1 chopped kiwi

1 pot of natural yogurt

1 teaspoon of ginger

Honey to taste

What does ginger taste like?

Ginger is one of the most powerful spices. It has a flavor that is both fresh and peppery. It is an intense and unique fragrance that we love for its spicy notes and slightly citrus flavors for the best gingers.

How to use ginger in creative cooking and in what form?

Ginger is a spice that we like to use fresh, but it can be used in powder form.

Ginger powder is the simplest and most effective way to use this spice.

But be careful, you have to be careful not to put too much because it stings and you can deteriorate your recipe.

Then the ginger can be stored away from light and any temperature shock.

How to properly use ginger in the kitchen

Ginger is a spice that is powerful and very fragrant. But above all, it is necessary that the dosage is precise and that will accompany all of your recipes.

A teaspoon of ground ginger in your dish for 2 people is ideal.

You can taste to know if your preparation is good. Depending on your recipe, we advise you to add a little more to thrill your taste buds and go on a trip to Asia with ginger.

In the kitchen, dried ginger powder tastes similar to fresh ginger.

Discover our powdered galangal for an alternative to ginger.

Ginger is ideal for Asian cuisine and to spice up a chicken, rabbit or lamb tagine. Ginger is ideal for flavoring all meats.

It will work wonders in seafood and fish. The ginger prawns and prawns are wonderful.

Ginger will go perfectly with vegetables, zucchini, peppers, leeks, green beans.

But we also like it in sauces to bring a touch of exoticism.

Ginger is the ideal spice for creative dressings and sauces.

But in desserts based on chocolate, coolies and muffins it is ideal for making a creative dessert and thrilling your taste buds.

Ginger drinks - An energy drink

Ginger is the best spice to flavor a drink, hot chocolate, fruit juice with acerola and smoothies.

Today, we like ginger to flavor a tea or even make a flavored black tea. It is ideal for making Ceylon black tea with a slice of lemon and a little room.

It is in chai tea that we find it strongly and in our adventurers' tea with guarana.

On the other hand, you can make an acai ice cream with guarana and also make an açai juice with ginger.

Ginger will go well with star anise, cloves and in golden milk with turmeric.

Feel free to make a ginger rooibos recipe.

Afterwards, you are free to make a ginger drink, such as homemade ginger beer, iced tea, ginger water decoction, ginger mate and other creative recipes.

How much ginger to put in your recipe

Many recipes will call for 1 tablespoon of chopped ginger or even a tablespoon of ginger, but that's how much powdered ginger.

Fresh ginger is used after removing the skin with a vegetable peeler. Then, depending on the desired end result, the ginger can be diced with a knife, grated with a coarse cheese grater, or thinly sliced with a mandolin. A 1-inch piece of raw ginger with a 1-inch diameter yields about 1.5 tablespoons chopped.

So for 1 inch of ginger you need a spoon and a half of powdered ginger

How to freeze ginger?

You can freeze fresh ginger to save it for future use. Peel the ginger, then place it in a freezer bag or freezer-safe container. When you're ready to use it, mince the frozen ginger using a microplane or a grater.

You can also puree ginger in the food processor to make a ginger paste before freezing. Freeze the puree in an ice cube tray, then place the ginger blocks in a freezer bag to prevent freezer burn. You can place frozen ginger directly into a soup or stir-fry. If using ginger in a baked recipe, let the ginger come to room temperature first. Use frozen ginger within six months.

Fresh or powdered ginger?

Fresh x dry ginger (powder)

Fresh ginger generally offers a more complex flavor than dry (powdered) ginger and is therefore used in different recipes. In general, they are not replaced by each other in a recipe.

Ginger powder is used in recipes for cookies, biscuits, cakes and other confectionery recipes.

Fresh ginger is used more in savory recipes – stews, soups, curries – to make tea and to make preserves or candied ginger.

Discover our ginger syrup recipe.

The little story of ginger

The known history of ginger dates back approximately 5000 years.

Its birthplace is debated but its medicinal and spiritual uses were first documented in Southeast Asia, India and China.

Like many other spices, ginger was once an expensive commodity.

In the 14th century, a pound of ginger cost as much as a sheep!

In the mid-16th century, Europe received over 2,000 tons of dried ginger per year from the East Indies.

In the Middle Ages it was used to ward off the plague and for a time it was so popular that it was put on the table like salt and pepper.

In 19th century Britain, it was sprinkled on beer (the source of ginger ale) and used to "ginger" a horse (placed on the back of horses to prance more vigorously around the show ring.)

Ginger has been known in Europe since very ancient times, where it was taken through the Crusades. In Portugal, there is a trace of its presence since the reign of King John III (1521-1557).

The introduction of ginger to Brazil is attributed by authors to the Dutch invasions that occurred in the 17th century.

However, there are reports that cite the presence of this plant in the year 1587.

The Viscount of Nassau, when he came to Brazil, brought the famous botanist Pison who brought back ginger as an indigenous plant and easy to know in the wild, so much so that he considered it both Brazilian and Asiatic, a belief he affirmed until long, after which he published it in 1648.

In Brazil, ginger arrived less than a century after its discovery. Naturalists who visited the country (colony, at that time) believed it to be a native plant, as it was common to find it in the wild. Today, ginger is grown mainly in the coastal strip of Espírito Santo, Santa Catarina, Paraná and southern São Paulo, due to the most suitable climate and soil conditions.

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