Ground ginger has a hot, pungent flavour with peppery, lemony notes. It is made by grinding the rhizome Zingiber officinale into a fine powder. Much like fresh ginger root, the ground form is widely used in cooking.

Thanks to its versatility, ground ginger is a staple in French, Ethiopian, and Chinese cuisines, enhancing vegetables like sweet potato, pumpkin, and squash. It’s also a key ingredient in fruit dishes and baked goods, such as gingerbread, Jamaican ginger cake, and Yorkshire’s famous parkin.