Ginger Root
Whole dried ginger root is fiercer and earthier than fresh, and a little goes a long way in anything that wants warmth.
What It Is
This is the dried whole root, not a powder, which means more work but more control. You decide how fine or coarse to grind it, and the flavor holds longer in storage than pre-ground.
Ginger has been used in kitchens across Asia, Africa, and the Middle East for thousands of years, in everything from spiced meats to sweets to tea. Dried ginger runs hotter and more pungent than fresh, with a sharper bite and less of the bright, citrusy edge. That intensity is the point.
What To Do
Grind or grate it as needed using a spice grinder or a microplane. Start with half a teaspoon where a recipe calls for a teaspoon of fresh, then taste and adjust. It belongs in chai blends, gingerbread, curries, stir-fry sauces, and spiced syrups. Steep a small piece in hot water for a clean, sharp ginger tea.
Store it whole in a sealed container away from light and heat. It will stay sharp for well over a year that way. Once ground, use it within a few months before the heat fades.
