Ground Ginger

Ground ginger is made from the dried rhizome (underground stem) of the ginger plant, Zingiber officinale, which is native to Southeast Asia. The rhizomes are cleaned, dried, and then ground into a fine powder. It has a warm, spicy, and slightly sweet flavour profile.

Ground ginger is primarily used as a flavouring agent in a wide variety of foods, adding its characteristic warmth and spice. It is commonly found in baked goods like biscuits, cakes, and cookies, as well as in marinades, sauces, curries, and spice blends. It can also be used in beverages and confectionery.

Ginger is not considered a food additive and does not have an E-number. It is widely consumed as a spice and flavouring. Some studies suggest ginger may have anti-inflammatory and antioxidant properties, and it has traditionally been used to help with nausea. However, robust scientific evidence for specific health benefits in humans at typical dietary intake levels is often limited or mixed. There are no widespread controversies regarding its safety at typical consumption levels.