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Ginger Root Powder, Non-GMO Verified

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$6.99 / 8 oz $0.87 / oz
$11.99 / 1 lb $11.99 / lb
$16.99 / 2 lbs $8.50 / lb
$23.99 / 4 lbs $6.00 / lb
$29.99 / 6 lbs $5.00 / lb
$51.99 / 12 lbs $4.33 / lb
No Tax. Free Shipping. Final price.
  • — Kosher, Raw, Vegan
  • — Very Low in Saturated Fat
  • — Good Source of Dietary Fiber, Vitamin B6, Iron, Magnesium, Potassium, Selenium, Vitamin E and Manganese
  • — Free of Cholesterol and Sodium

 

Ginger Powder Benefits and Uses

Ginger Powder is a product you can easily use to substitute fresh ginger. It’s much easier to use in cooking, and its flavor is more intense. The nutritional value of ginger root powder is lower compared to the fresh root. But it still contains vitamin C and essential phytonutrients with antibacterial properties.

Raw ginger powder is made by drying and powdering the fresh roots of the plant. Powdered ginger tastes more intense because all moisture from the root evaporates during processing. However, the flavor of powdered ginger isn’t as sophisticated.

Ginger Powder Uses in the Kitchen and Beyond

The benefits of ground ginger root are many, as this plant is related to turmeric and cardamom. It has potent antibacterial features and can be used both in cooking and making homemade beauty products. You can add a teaspoon of pure ginger powder to face masks and scrubs to improve your skin and make it shine.

Furthermore, Ginger appears to be efficient at reducing day-to-day muscle pain progression and may lessen exercise-induced muscle soreness.

Another excellent way to use ginger root powder is to make drinks that will manage many forms of nausea, particularly morning sickness. Add it to lemonades and smoothies for flavor. You can also use it to boost taste and nutrients to a glass of water.

Sprinkle raw ginger powder onto your cereal or salads to enhance the taste. It also goes very well as an ingredient in stews, curries, and soups.

Powdered ginger keeps very well if you store it in an airtight container away from the heat.

You can use ground ginger root as a substitute for fresh root in the majority of recipes. One tablespoon of fresh ground root equals 1/8 teaspoon of powder.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories95

% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total carbohydrate 20g 7%
Dietary fiber 4g 14%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 3g 5%

Vitamin D 0mcg 0%
Сalcium 32mg 2%
Iron 6mg 31%
Potassium 374mg 8%
Manganese 9mg 410%
Selenium 16mcg 29%
Niacin 3mg 17%
Copper 0.1mg 15%
Magnesium 61mg 14%
Vitamin B6 0.2mg 10%
Zinc 1mg 9%
Phosphorus 48mg 4%
Riboflavin 0.05mg 4%
Pantothenic Acid 0.1mg 3%
Thiamin 0.01mg 1%
Folate 4mcg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: GINGER ROOT
Storage Time: Up to 1.5 years
Country of Origin: India
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
Warning: Consuming this product can expose you to chemicals including Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food
Additional PROP 65 information can be found here
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Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories95

% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total carbohydrate 20g 7%
Dietary fiber 4g 14%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 3g 5%

Vitamin D 0mcg 0%
Сalcium 32mg 2%
Iron 6mg 31%
Potassium 374mg 8%
Manganese 9mg 410%
Selenium 16mcg 29%
Niacin 3mg 17%
Copper 0.1mg 15%
Magnesium 61mg 14%
Vitamin B6 0.2mg 10%
Zinc 1mg 9%
Phosphorus 48mg 4%
Riboflavin 0.05mg 4%
Pantothenic Acid 0.1mg 3%
Thiamin 0.01mg 1%
Folate 4mcg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: GINGER ROOT
Storage Time: Up to 1.5 years
Country of Origin: India
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
Warning: Consuming this product can expose you to chemicals including Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food
Additional PROP 65 information can be found here
Recipes

Ingredients for Vegan Pumpkin Pie:

Pie Crust

  • 1 1/4 cup all-purpose flour
  • 5 tbsp non-dairy butter
  • 2-3 tbsp ice water

Pumpkin Pie Filling

Instructions

  1. Start by making your pie crust. In a small bowl, combine the flour and salt. Cut the butter in small pieces and add to the dry ingredients. Using your hands or a pastry cutter, press the butter into the flour until the butter is evenly distributed.
  2. Add 1 tbsp ice water and mix. Add more water as necessary. You need a fairly dry dough but that has enough moisture to roll out and shape.
  3. When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, roll out onto a piece of floured parchment paper until your dough is about 1/8″ thick.
  4. Placing your hand underneath the parchment paper, gently flip the crust into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hangover. Place in the refrigerator and let chill for at least 1 hour.
  5. Preheat the oven to 350F.
  6. In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 40 minutes.
  7. Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight.
    Serve with vegan whipped cream.
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