Ground Ginger Root

Ground ginger root is the powdered form of Zingiber officinale, a plant that we all know as ginger. This crop is home to Southeast Asia, India, and China. There, natives produced and used this as a tonic for treating numerous ailments since 50 decades ago. To date, India remains to be the largest producer of ginger. But, this root crop is also being widely used worldwide. Both ginger and its ground form are noted for its pungent, sweet-peppery, and spicy flavor and aroma with hints of mint or lemon notes. Thus, it makes a great addition to any savory dishes, especially when they are mixed with other spices or herbs.

Ground Ginger Root Trivia

• During the 13th and 14th centuries, a pound of ginger root cost the same as one whole sheep.
• Since the beginning of its history, ground ginger root has been noted for its medicinal purposes. It is a popular treatment in many ailments from common colds, inflammation, nausea, motion sickness, and digestive ailments to cancer.
• Ground ginger root can be turned into a hot compress, liniments, tinctures, and salves; it is proven to be effective in alleviating migraines, joint pains, muscle spasms, sprains, and stomach aches. 
• Ginger foot bath is popular among many cultures; it is claimed to increase blood circulation especially in the legs and feet. All you need is two quarts of warm water, two tablespoons of ground ginger, and a pinch of salt. 
• Ground ginger root or ginger powder is used in preparing foods that are exclusively for pregnant and breastfeeding women. The most popular one is Katlu, which is made with ginger powder, gum resin, nuts, sugar, and ghee.

Ground Ginger Root Buying Guide

• Fresh ginger can be found in the produce aisle section of your favorite grocers and farmers’ markets; it is best to choose the ones that have smoother skin and heavier weight. Ground ginger root or ginger powder, on the other hand, can be found in the spice aisle section of the stores. Both variants are also available for purchase in Asian and Indian stores, as well as in some health food stores.
• When buying fresh ginger for ginger powder or ground ginger root, snap a small piece. The snap should be crisp and clean, with no fibers fighting over on which side to go. Otherwise, if the ginger is fibrous, it will not grind easily into a powder. Likewise, even if you don’t intend to pulverize them, fresh ginger that snaps cleanly tends to have the best flavor.
• If possible and if the salesperson permits, smell the spice and opt for the ones that have a stronger aroma. It is a better indicator of a higher quality product. 
• As always, it is best to buy ground ginger root or ginger powder that is fair-trade certified and organic.
• Although online shops provide more convenience, some experts claim that ginger powders that are sold online are often old and compromised. If that’s the case, opt for your local farmers’ markets for better quality products instead.

Ground Ginger Root Production & Farming in Texas

Ginger roots thrive best in warm and humid climates; thus, it is grown in the state of Texas especially in the southern region, where ginger grows all-year-round. Texan farmers prefer to grow this crop in a place where there’s plenty of light yet free from strong winds. Rich, loose, loamy, and well-drained soil makes the perfect choice for these crops to grow successfully. And although ginger roots can be harvested at any stage of its maturity, the concentration and strength of its essential oils increases as the ginger root ages. Therefore, it is good to know how you intend to use the crop. Generally, the best time to harvest a ginger root is when it’s eight to months old away from planting. But, if you want it to extract its oil, then it should be harvested between its 9th and 10th month when it has a tough skin and the root is more pungent and preferable to be dried and pulverized.

Pesticides, additives, and chemicals:

Although ground ginger root is more convenient to buy in stores, it wouldn’t be our best choice as some manufacturers and distributors put on some additives for a fast-producing and more shelf-stable product. Hence, here are some additives that we found on some brands: 

• MSG – Monosodium Glutamate is used to enhance the flavor of almost any product. It is the one responsible for creating that umami flavor. Although it is generally classified as safe to consume, it can cause headaches, flushing, palpitations, sweating, nausea, numbness, and weakness to some people. It allegedly can cause asthma, brain damages, and even cancer; however, these allegations remained controversial.
• Sodium – Although sodium is a natural food that balances our body fluids, it can cause harm when consumed past its RDA which is 2,300 mg per day. 
• Natural and artificial sweeteners – These are additives that are used to intensify the sweet flavors of the product. For ground ginger root, some natural flavorings include cane sugar and honey. 
• Sulfur Dioxide – This chemical compound is added to food to retain its color. Although it is generally classified as safe to consume, it can irritate your airways and may lead to coughing, shortness of breath, a tight chest feeling once inhaled.

Packaging:

Ground ginger root or ginger powder can come in small and large pet bottles, jars, tubs, glass and plastic containers, pouches, and even single-use packets.

Enjoying Ground Ginger Root

Ginger root, in general, can be enjoyed in many ways; it can be eaten raw, dried, preserved, pickled, as a spread, candied, coarsely ground, or powdered. Moreover, ground ginger root is extremely popular not only in sweet and savory recipes but also in the beverage industry. It can be turned into a magical ginger tea, herbal jellies and candies, kombuchas, syrups, and more. It is also an important spice in making the traditional Carne guisada, a Tex-Mex goat stew which is best served over rice and accompanied by camp bread. Nonetheless, ground ginger root is proven to be a staple spice in the kitchen and a condiment of choice.

Storage:

Fresh ginger root should be kept in a sealable bag or airtight container and should be stored in either the refrigerator, where it could last up to two weeks or in the freezer, where it could last for several months. Likewise, ground ginger root or ginger powder should also be kept in an airtight glass container and should be stored in a dark, dry, and cool place away from sunlight and away from hot and humid zones like stoves, grills, or ovens. For optimal potency and flavor, use the entire batch of ginger powder within six months.

Make your own ginger powder:

As we now know, ground ginger root or ginger powder can be enjoyed in many ways. So, the next time you passed by the farmers market, grab a pound or so, and let’s pulverize them for a more convenient, longer-lasting, and more stable spice. Below is a quick recipe on how to make your own ginger powder:

Ingredients:

• 1 lb Ginger root

Method:

1. Set your dehydrator to 95ºF or 35ºC. 
2. Clean the ginger roots under running water to remove soil and dirt.
3. Peel them using a spoon for more convenience. 
4. Slice thinly and lay them out separately on a dehydrator tray.
5. Dehydrate for 5-8 hours or until the ginger slices become brittle. Cool them down to room temperature.
6. Place the dried ginger slices in a food processor or blender and pulse one or two times until you get the right consistency. Transfer to an airtight container and store accordingly.