Ground ginger

Ground ginger is a spice made from the dried and powdered root of Zingiber officinale, a plant native to Southeast Asia. This root is widely known and used in gastronomy for its warm aroma, slightly spicy flavor, and citrusy note that adds intensity and freshness to a wide variety of dishes, from stews and soups to desserts and beverages.

In cooking, ground ginger is especially valued for its ability to enhance flavor without overpowering the dish, making it an essential ingredient in Asian, Caribbean, and Latin American recipes. Furthermore, it is very practical for seasoning when fresh root is not available.

In terms of properties, ground ginger retains many benefits similar to fresh ginger, such as its digestive, anti-inflammatory, and antioxidant effects, making it both a culinary and health ally.

In Hispanic America, ground ginger may also be known simply as ginger powder. Although the term kion is used in some regions like Peru and Bolivia to refer to fresh ginger, the ground form is more commonly called 'ground ginger' or similar variants.