Ginger Root, Ground

Ground Ginger is hot and pungent in flavour with peppery lemon notes. It is made by milling Rhizome Zingiber Officinale into a fine powder. Much like the common ginger root, the ground form is widely used.

Ginger’s diversity goes beyond cooking. It’s well known to treat nausea, vomiting and other digestive issues while its compounds contain antioxidants and anti-inflammatory properties. It has a long history of use in traditional Chinese medicine with its ability to reduce inflammation, improve digestion, and boost the immune system.

Additionally, you may have heard that it’s a natural remedy for motion sickness (consumed in tea or taken as a capsule), as well as reducing muscle pain and soreness (which makes it a very popular supplement among athletes).

Owing to its versatility, ground ginger is used in French, Ethiopian and Chinese cuisine to enhance vegetables including sweet potato, pumpkin and squash. Fruit and baked goods benefit from using ground ginger, such as gingerbread, Jamaican ginger cake and Yorkshire’s beloved parkin.

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