Other names: shunthi
Appearance: The fresh ginger rhizome is thick, knobby, and pale yellow. Dried and powdered ginger retains a light yellow color with a somewhat fibrous texture.
Typically used: Fresh or powdered
Origin: Ginger root powder is made by drying and grinding the rhizome of the ginger plant. It most likely originated in China, although the exact origin is unknown, as it has been cultivated for so many thousands of years. It thrives in a tropical climate, and is one of the most consumed spices in the world. The top world producer of ginger is India, followed by China, Indonesia, Nigeria, Thailand, and the Philippines.
Flavor: Fiery and cinnamon-like with a bite; bright
Aroma: Sweet and pungent
Culinary uses: Ginger often forms an aromatic base for dishes, along with onion and garlic. It is found in a variety of cuisines, such as Indian curries, Thai curries and soups, Vietnamese broths, and numerous Chinese dishes. The fresh rhizome is very popular as a tea or in juice. Use the powder to season meat and vegetables or add to sauces.