Ginger is used in sauces (with coconut milk) in Asian dishes, as well as in dressings, marinades, broths, soups, stews, Indian curries, chutney, etc.

• Desserts (cookies, cakes) / Oatmeal / Jams
• Cocktails and drinks
• Salad dressings / Marinades / Chutneys
• Asian sauce (with peanuts and ginger)
• Meat / Fish / Crustaceans
• Asian meals / Thai stir-fried vegetables

The powdered ginger should be sprinkled in small quantities, always at the end of cooking or on the plate before serving.

Recipes containing fresh ginger can be replaced with ground ginger. For 1 teaspoon (5 ml) of fresh ginger, count 1/4 teaspoon (1 ml) of ground ginger.

See the medicinal effects of Organic Ginger Herbal Tea or Ginger Tincture.