Common Ginger Powder, For Cooking, Packaging Type : Paper Box, Plastic Packet

Belonging to the same family (Zingiberaceae) as turmeric, cardamom, and galangal, ginger is believed to have originated on the Indian subcontinent. Ginger was first exported to Europe in the 1st century AD and was reportedly used extensively by the Romans.

Ancient Sanskrit, Chinese, Greek, Roman, and Arabic texts discuss the use of ginger for health-related purposes. In Asia, dried ginger has been used for thousands of years to treat stomach ache, diarrhea, and nausea.

Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. Just a few slivers of fresh ginger can be used to make a restorative tea. When ground to a paste or dry powder, it can be added to soups, sauces, marinades, and many other dishes to add both flavor and a pungent taste.

For cooking, fresh ginger root is usually best, but powdered ginger or ginger paste are both great alternatives that can be conveniently stored for long periods of time.