Ground ginger is a rhizome that has been dried then ground. It is found in the cuisines of West Africa, the Maghreb and Central Africa as well as those of the Caribbean, with different uses depending on the region: marinades, simmered dishes, pastries or infusions.
What is ground ginger?
Ginger (Zingiber officinale) is a plant whose rhizome, a fleshy underground stem, is used. It originates from tropical Asia, particularly India and southern China, and is now grown in many tropical regions. Once harvested, the rhizome can be dried and then ground into powder: the result is more concentrated than fresh ginger and keeps for longer.
Ginger in African cuisines
In Senegal, some recipes for poulet yassa, the onion, lemon and mustard marinade, add a touch of ginger alongside garlic and chili pepper. In Nigeria and Cameroon, ginger is one of the base spices of pepper soup, a spicy soup prepared with fish or meat. In the Maghreb, a pinch of ground ginger flavors tagines, couscous and meat or chicken marinades, added rather towards the end of cooking.
Ginger in Caribbean cuisines
In the French West Indies, colombo, a spice blend originally from Sri Lanka that became popular in Caribbean cuisine, often combines ginger with turmeric, coriander and other spices to flavor meats and vegetables. Ginger also goes into drinks prepared from fresh rhizome, such as the West African ginger juice also found in the Caribbean.
How to use ground ginger in cooking?
A pinch is enough to flavor a tagine, a couscous, a meat or chicken marinade, or a curry, added rather towards the end of cooking. In baking, it goes into gingerbread, biscuits and cakes. It can also be prepared as an infusion: half a teaspoon in hot water, possibly with lemon. As the powder is more concentrated than the fresh root, it is best to add it gradually.
Composition of ground ginger
Per 100 grams, ground ginger provides 1399 kilojoules (332 kilocalories), 4 grams of fat including 3 grams of saturated fatty acids, 58 grams of carbohydrates including 3 grams of sugars, 14 grams of fiber, 9 grams of protein and 0.068 grams of salt.
Frequently asked questions about ground ginger
Can ground ginger replace fresh ginger?
It can replace it in a marinade, a tagine or a pastry, but its flavor is more concentrated and less lemony than fresh ginger: it is best to reduce the quantity and taste as you prepare.
Does ground ginger keep for a long time?
Yes, in a well-sealed pouch, away from heat and moisture, it keeps its aroma for several months.
Where to find ground ginger in France?
NKOSI sells SAMIA ground ginger in 100 g bags and ships it from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
For other uses of ginger, the NKOSI blog also offers recipes for ginger juice, ginger tea and Ghanaian kelewele, as well as the spices and condiments section.
