Powdered ginger

Ginger (Zingiber officinale) has been cultivated for over 3,000 years, particularly in Southeast Asia where it is considered a valuable spice and remedy. Introduced to the Maghreb via the spice routes, it has found a place of choice in Moroccan cuisine, where its fragrant powder is today a key ingredient in tagines and mixtures such as ras el hanout.

Symbol of warmth, vitality and balance, thepowdered ginger from Moroccois appreciated both for its aromatic intensity and for its numerous health properties.

To enhance savory dishes

A pinch of powdered ginger intensifies tagines, couscous, sauces and soups.

With a sweet touch

It flavors gingerbread, biscuits, compotes and cakes, bringing a refined warmth.

In drinks

Infused in tea, hot milk or a smoothie, it warms and invigorates.

In plant-based cuisine

Ideal with lentils, chickpeas, root vegetables and tofu dishes, it enriches flavors and nutrients.

In marinade

Mixed with garlic, lemon and olive oil, it enhances fish, white meats and grilled meats.

Ginger around the world, 5 traditional recipes:

🇲🇦Morocco - Tagine with ginger: meat or vegetables seasoned with ginger powder.
🇮🇳India - Masala chai: spiced tea with ginger, cardamom and cinnamon.
🇬🇧England - Gingerbread: traditional powdered ginger biscuits.
🇨🇳China - Ginger Soup: comforting broth to boost energy.
🇹🇭Thailand - Tom Kha Soup: coconut milk, ginger, lemongrass and herbs.