Badia Ginger Ground Spice, 0.75 oz

Ground ginger is dried, milled ginger rhizome — warm, peppery, and citrus-bright, with a sharper, more concentrated bite than fresh. It dissolves directly into batters, spice rubs, and stir-fry sauces, no grating required.

Common Uses

Garam masala, chai masala, and ginger-garlic spice blends for Indian curries and dals. Chinese five-spice, stir-fry marinades for beef and chicken, and ginger scallion sauces. Gingerbread, molasses cookies, pumpkin pie, carrot cake, and spiced syrups for chai lattes.

Cuisine Context

Essential in Indian kitchens for dry masalas and tea, in Chinese cooking for braises and red-cooked dishes, and in North African ras el hanout. Bakers reach for it in any cold-weather spice formula. When fresh ginger would burn or fade during long cooking, ground ginger holds its character through the entire cook time.

Pro Tip

Bloom ground ginger in hot oil or ghee for 10 seconds before adding aromatics — it wakes up the volatile oils and gives curries and stir-fries a fuller, rounder heat. Use roughly one-quarter teaspoon ground for every tablespoon of fresh.

Ships from our Doral, FL facility.