What is it?

The dried and ground version of fresh ginger, dried ginger has an earthy flavor that’s a natural with other baking spices like cinnamon or nutmeg, and is what give ginger snaps and gingerbread their familiar warm flavor. Though less potent than its fresh counterpart, ground is also used in savory cooking often as a component in spice mixes.

How to choose:

Like all dried spices, ground ginger’s intensity diminishes over time, so buy in small quantities (preferably from a merchant with high turnover) and use it up within six months. You can also but dried ginger in pieces; when grated with a rasp-style grater, the texture is slightly coarser than ground, and it has a more potent flavor.

How to store:

If you’re not sure if your ground ginger is still fresh, smell it: It should have an assertive, spicy, gingery aroma.

Cross Reference

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Recipes

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  Recipe

  Steel-Cut Oatmeal with Caramelized Apples

  Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one,…

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  Recipe

  Spiced Cranberry-Pecan Chocolate-Chip Cookies

  Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…

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  Recipe

  Glazed Oatmeal Spice Bars

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  Recipe

  Maple-Bacon Ginger Cookies

  Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…

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  Gingery Grilled Quail

  With ground ginger in the seasoning rub and fresh ginger in the glaze and butter, this bird really earns its title. The bold Asian-influenced flavor pairs especially well with the rich…

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  Apple and pork is a classic combination. Here, the fruit’s sweetness is balanced by the warm spices—ginger, mustard, cayenne, and black pepper—in the spice rub. For best flavor, season the…

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  North African Spiced Salmon Over French Lentils

  Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…

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  Recipe

  Cane-Syrup Gingersnaps

  Made with ginger, black pepper, and hot sauce, this gingerbread cookie is sure to help warm up a wintry day.

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  Dark Chocolate Bark with Figs, Almonds, and Candied Oranges

  可以东西尝起来像圣诞节吗?嵌入candied oranges, almonds, and gingerbread-spiced figs, this chocolate bark embodies the season.

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  Recipe

  Apple Cornbread Skillet Cobbler

  Honey, cinnamon, and coarse sugar lend a sweet sparkle to the topping on this rustic cobbler. A few McIntosh apples in the filling break down during baking to form a…