Indonesian Ginger Powder

Ginger root (Zingiber officinale) grown and dried in Indonesia, milled to a fine culinary powder.

Indonesia is one of the original homes of ginger, and the difference shows in the aroma — bright and sharp with a warm citrus edge, rather than the flat dusty smell of powder that has sat in a warehouse. Colour should be pale gold, not grey. Grey means age.

Culinary use: baking, curries, marinades, spice blends and drinks. Ground ginger is considerably more concentrated than fresh — roughly a quarter teaspoon of powder stands in for a teaspoon of grated fresh root.

Packed in resealable pouches. Keep it airtight and out of the light; ground spice loses aroma to air faster than to time.