Organic ginger powder pack has finest quality ingredient that you need to make a tasteful healthy food. Our high quality hand picked ginger roots will give you the taste and aroma that a food lover needs for Indian, Thai, Middle Eastern and Mexican cuisine. All product packs have a re-sealing zipper to protect them from moisture and enhanced shelf life.
Indian Non-Alcoholic Ginger Cocktail
- 2 Cups black or red grapes
- 1 Tablespoon powdered sugar
- 1 Teaspoon lemon juice
- 1 Teaspoon ground cumin
- 3 1/2 Cups water
- 1 Teaspoon ginger powder
- Mint leaves for garnish
1.) Grind grapes into a fine puree using a blender or food processor.
2.) Mix in 3 1/2 cups of water.
3.) Strain through sieve.
4.) Remove and discard grape pulp.
5.) Add in 1 tablespoon powdered sugar to the grape water mixture.
6.) Mix it well, then add in 1 teaspoon of cumin powder, 1 teaspoon of lemon juice, 1 teaspoon ginger powder.
7.) Stir everything together well
8.) Chill in refrigerator for a couple of hours.
9.) Serve over ice in tall glasses garnished with mint leaves.
Swedish Soft Ginger Bread
- 3 Eggs
- 300 Milliliters brown sugar
- 2 Teaspoons baking powder
- 1/2 Teaspoon ginger powder
- 2 Teaspoons cinnamon
- Cardamom to taste
- 100 Milliliters sour cream
- 400 Milliliters wheat flour (250g)
- 100 Milliliters lingonberry jam
- 100 Grams butter
- Breadcrumbs to sprinkle pan
1.) Set oven temperature to 175 degrees C.
2.) Melt the butter.
3.) Mix the brown sugar with the eggs.
4.) Use electric whisk for best results.
5.) Whisk for approximately 6 minutes, continue until all sugar is dissolved, the fluffier the better.
6.) Mix flour, cinnamon, baking powder and ginger powder.
7.) If you like add cardamom to taste.
8.) Sift the mixture to reduce lumping.
9.) Mix thoroughly.
10.) Add sour cream.
11.) Add lingonberry jam.
12.) Stir again.
13.) Add melted butter.
14.) Grease 1 1/2 liter pan.
15.) Add breadcrumbs.
16.) Pour batter into pan, place in oven on lowest rack.
17.) Bake 40-45 minutes.
18.) A long, thin utensil can be used to poke the bread to see if it is done. The tool will come out dry when the loaf is ready.
Carrot Ginger Soup
- 3 Tablespoons unsalted butter
- 1 1/2 pounds carrots (6-7 large carrots)
- Peeled and sliced thin
- 2 Cups chopped white or yellow onion
- 1/6 Teaspoon ginger powder
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of orange zest
- Chives, parsley, dill or fennel for garnish
1.) Melt butter in soup pan over medium heat and cook onions and carrots for 5-8 minutes, stirring occasionally.
2.) Do not let the onions or carrots brown, sprinkle with salt as they cook.
3.) Add stock, water, ginger, and orange zest.
4.) Bring to a simmer, cover, and cook for about 20 minutes until the carrots soften.
5.) Remove and discard strips of orange zest.
6.) Puree soup until completely smooth.
7.) Work in small batches, only fill blender about 1/3 full, hold the top on with your hand.
8.) Add salt to taste.
9.) Garnish with chopped chives, parsley or fennel.