Stone Ground
Ginger Root - Ground
Ginger Root - Ground
No Salt, No Sugar, No Preservatives
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A sharp, vibrating warmth that cuts through winter cold and wakes up sweet holiday baking defines high-quality dried ginger root. Stirred into quick breads, cookie batters, or traditional spice blends, it releases a potent, clean heat that anchors a recipe with a lively depth. Unlike commercial powders that often taste flat and woody, our ginger root is stone-ground at low speeds to preserve the natural volatile oils that time and long supply chains strip away.
Conventional high-speed steel mills run hot and fast, generating friction temperatures that burn off delicate aromatic compounds. We use traditional stone-grinding methods to keep the milling process cool, protecting the ginger's complex flavor structure and rich golden color. This slow, artisanal process preserves its signature punch, bringing an intense gingerbread aroma and sweet-citrusy warmth straight to your pantry.
We grind and pack our ginger root in small batches in Portland. In traditional Indian households and Ayurvedic practices, dry ginger powder (sonth) is treated as an entirely distinct ingredient from fresh ginger, valued for its concentrated, deeply warming nature. It is a cornerstone in winter spice blends, specialty chai formulations, and comforting holiday baking across the globe.
Single ingredient: ginger root, ground. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
What is the conversion ratio between ground ginger and fresh ginger?
What is the conversion ratio between ground ginger and fresh ginger?
Because ground ginger is highly concentrated, a little goes a long way. A general standard is using a quarter-teaspoon of stone-ground ginger root to replace one tablespoon of grated fresh ginger in recipes. Adjust according to your preference for heat.
Why does ground ginger not dissolve completely in my tea?
Why does ground ginger not dissolve completely in my tea?
Ground ginger is made from the whole, dried fibrous root, which contains insoluble cellulose fibers and starches. When brewed directly in water, these fibers form a fine sediment at the bottom of your cup. To minimize this grittiness in teas and drinks, steep the ginger in a tea infuser or filter the finished brew through a fine-mesh sieve before serving.
Why does my homemade masala chai get gooey or thick when using ground ginger?
Why does my homemade masala chai get gooey or thick when using ground ginger?
Ginger root naturally contains starches that act as a thickening agent when heated in liquids. If you boil high quantities of ground ginger alongside finely ground cinnamon, these starches congeal, turning the milk and tea into a dense, gelatinous mixture. To prevent this, use crushed whole spices for long boiling, or stir in ground ginger at the end of the brewing process.
Can I use ground ginger instead of fresh ginger in savory curries and stir-fries?
Can I use ground ginger instead of fresh ginger in savory curries and stir-fries?
It is not recommended as a direct substitute in delicate, raw-forward dishes. Fresh ginger provides a bright, sharp, and citrusy acidity essential for stir-fries and fresh pastes. Ground ginger has a sweeter, heavier, and more caramelized profile that is better suited for slow-cooked stews, dry spice rubs, or baking.
Is this pure ginger?
Is this pure ginger?
Yes. One ingredient, premium stone-ground ginger root, with nothing else added.
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Ingredients:
Ginger Root - Ground
$12.00