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Kalyn's Kitchen

Kalyn’s Kitchen Picks: Spice World Ground Ginger Root

This ground ginger is always in my fridge!

Some purists are probably going to jump all over me for recommending this Spice World Ground Ginger in a jar, so let me start by saying that I do think there are recipes where nothing but fresh ginger root will work.  But when you’re making something like a stir-fry sauce, salad dressing, or marinade where you just need a little bit of ginger flavor, I often use this type of pureed ginger root from a jar.  It’s a little milder than the flavor of fresh ginger, but it still delivers quite a bit of that distinctive ginger flavor.  For using in liquids, this bottled ginger root is finely ground enough that it will mix in easily.  For dishes where you might not want chunks of ginger or where you just need a tiny bit of ginger, I think this ground ginger root in a jar is perfect.

When I use this ginger from a jar in recipes I often call this it ginger puree so people can’t confuse it with dried ground ginger, because the two products are not even remotely the same in flavor.  Dried ground ginger is a spice that’s used in things like gingerbread.  This product is fresh ginger root that’s been ground up and sealed into jars.   (I’ve seen some brands that call it ginger puree on the label, although most often it’s called ground ginger.)
The only thing that I don’t like about this type of ginger is that I sometimes have trouble finding it!  It’s normally sold in the produce, near the ground garlic in a jar (another product that I confess to sometimes using.)  If you can’t find it at your grocery store, sometimes you can get it at an Asian market.
Read more about ginger at The Cooks Thesaurus.

Recipes Where I’ve used Ground Ginger (ginger puree):
Low-Sugar (or sugar-free) Teriyaki Chicken
Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Ginger-Dijon Dressing
Grilled Pork Chops with Asian Black-Bean Garlic Marinade
Grilled Chicken Sanpete Kabobs
Crockpot Pot Roast with Sweet and Sour Tomato Sauce
Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds
Soy-Grilled Shrimp and Asian Veggies
Stir-fried Beef and Broccoli with Ginger and Ponzu Sauce
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing
Asian Cabbage Salad with Sesame Seeds and Peanuts

I purchased this Spice World Ground Ginger myself and the company has no idea that I’m writing about their product. All items featured as Kalyn’s Kitchen Picks are things I will happily buy over and over, and because I want readers to know that my opinions are completely unbiased, I no longer accept sample products of any kind. You can see the complete list of products I’ve chosen under the tab Kalyn’s Picks below the blog header.
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    17 Comments on “Kalyn’s Kitchen Picks: Spice World Ground Ginger Root”

  1. Here is the ingredients list from the label:

    ginger, water, soybean oil, phosphoric acid, xanthan gum, citric acid, sodium benzoate

    I can't say for sure if all those ingredients are gluten-free (although I think they are), but you can probably find out through google.

  2. Is this product Gluten Free???? I have been diagnosed with Celiac Disease and MUST have gluten free items. Can I use this Ground Ginger without worrying about it causing a reaction?

  3. That is fantastic. I am so buying a jar the next time I hit Trader Joe's!


  4. I'm sure I've had it in my fridge for up to a year with no problem.

  5. How long does this last in the fridge? Does anyone know? I have food freshness paranoia.

  6. I've got to look for this ginger in a tube, sounds handy!

  7. I use a similar product in a tube whenever I'm in quick need of a bit of ginger ( and yes, I use the garlic too) nothing wrong with that I think..:)

  8. I keep a bottle of this in the fridge for when I want to make a recipe that involves ginger, but I'm all out and I don't want to go to the store just to buy ginger. It's not the same as fresh but it is an adequate substitute

  9. Nicole, I have frozen the ginger root, but then I would let it thaw and try to grate it. That didn't work so well. Sounds like you are freezing it while it's still frozen. I will definitely try that, brilliant idea!

    Dave, exactly the reason I like it as well!

  10. I'll jump on the ginger paste as well. I use it for sauces when it is not going to cook tender the root chunks

  11. I freeze my ginger root and then use my mircoplaner to grate it (peel and all) right into what I'm making. Its wonderful and convenient, no chunks and always there. I've never even seen the peel in anything I'm making…though I'm sure purists may peel. Thanks for all the great reviews and recipes!

  12. Barbara, I LOVE the idea of grinding up the ginger yourself and freezing it. Now I'm wondering why I never thought of that, because I always hate it when it goes bad in the fridge. Thanks for the tip!

    Joanne, I've tried several kinds and this is my favorite.

    Liz, haven't seen the kind in a tube, but I do like the other things like tomato sauce and garlic that come in a tube. Will have to look for it.

  13. I use pureed ginger too, although mine is from a tube. I'm just not fond of fresh ginger root – I find it really fiddly to peel and grate, and I don't feel it repays the effort. I always have a tube in my fridge.

  14. There's definitely a time and a place for both ground and raw ginger! I'll definitely keep an eye out for this!

  15. Thanks, Kalyn, you are absolutely right: some dishes taste better prepared with ginger paste. When buying fresh ginger root I blend all of it, using an icecube tray to portion and freeze the ginger paste for later use. Some recipes ask for a ginger-lemon paste so I do the same with this mixture and always have fresh pastes (all natural, with no additives and conserving stuff) ready.

  16. Lydia, I love the idea of calling it ginger paste! And I agree about biting into chunks of ginger in a sauce; this is perfect for avoiding that.

  17. I've recently begun keeping a jar of this in my fridge, too. I don't love biting into chunks of ginger in a sauce, and rather than put a sauce in a blender just to break down the ginger, I'll use a bit of this ginger puree (I call it ginger paste). My local market stocks it in the produce section.