R
OriginLikely Southeast Asia (for ginger itself, roasting is a culinary technique)
Flavor ProfileWarm, earthy, slightly smoky, less pungent than fresh ginger
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Store in an airtight container in a cool, dark place for best flavor, up to 2-3 years.
Nutrition
Cooking Tips
Use in spice rubs for meats or tofu to impart a warm, smoky flavor.
Add to cookie, cake, or bread recipes for a deeper ginger taste.
Whisk into salad dressings or marinades for an unexpected earthy note.
Toast briefly in a dry skillet before grinding for an even more intense aroma and flavor.
Pairs With
Cinnamon
Nutmeg
Cloves
Cardamom
Brown sugar
Molasses
Chocolate
Citrus (orange, lemon)
Pork
Chicken
Sweet potatoes
Carrots
Common Mistakes
Using it as a direct 1:1 substitute for fresh ginger in recipes where the raw, pungent bite is essential.
Overheating it, which can lead to a bitter taste.
Also called
Aliases
- Roasted Ground Gingersplural
/roasted-ground-gingers