Ground Ginger

Ground ginger, warm, savoury and versatile

Ground ginger with a light-yellow colour and an intensely warm, lightly hot aroma. Gently dried and finely ground, indispensable in baked goods, curry dishes and winter recipes. Good to know: ground ginger develops a different aroma profile from fresh ginger and is therefore not interchangeable one to one.

How to use

A classic in gingerbread, speculoos, sponge cake and yeast pastries. It seasons pumpkin, carrot and sweet-potato dishes as well as soups and stews. Indispensable in curry and spice blends for winter recipes, and at home in ginger tea and golden milk too.

Tip from Altes Gewürzamt: combined with cinnamon, cardamom and cloves, ground ginger becomes particularly aromatic for Christmas baking.

Good to know: store dry, cool and well sealed, protected from light and moisture, so the warm aroma and the essential oils are preserved.

At a glance

• Light-yellow, warm and savoury-hot
• Gently dried and finely ground
• A classic for bread, cake and gingerbread
• Perfect with pumpkin, carrots and sweet potatoes
• 100% natural product, versatile

Goes well with

Expand your baking world with our Ceylon cinnamon bark, whole cinnamon blossom or the baking set. For curry lovers: Thai curry and Curry Anapurna “Congratulations”. Also popular: the Winter Warmth bundle and Apfelzauber. More in the spice blends and, as a gift idea, our gift boxes.

Frequently asked questions

Can I replace ground ginger with fresh?
Not one to one, ground ginger is more intense and drier. As a rule of thumb, 1 teaspoon ground corresponds to about 1 tablespoon freshly grated ginger.

Why is ground ginger light yellow?
The light colour comes from the gentle drying process.

What is ground ginger particularly suited to?
Ideal for pastries and doughs, as it works in evenly.

How do I dose ground ginger?
Start with half to one teaspoon per recipe and work your way up. The aroma is intense, less is often more.