Ginger Powder | Hill Ginger
50 grams, powder
This ginger has a lovely sweet earthy note, followed by a soft citrus that is characteristic of the freshness of dried ginger powder. Then the familiar ginger pungency comes into its own.
This ginger is an excellent substitute for fresh ginger, 1 cm fresh ginger = 1 teaspoon powder.
Does not need to be roasted.
Pairs well with cabbage, carrot, pumpkin, onion, tomato, duck, beef, rhubarb, plum, apple, pear, mango, lemon, orange, honey, and coffee.
Add a teaspoon to classic sauces, such as tomato sauce, to enrich the flavour.
Creamy dips with ginger are delicious with roasted vegetables.
Looking to buy Hill Ginger ginger powder? This is ginger like you've never tasted before. Warm, spicy, and intense in flavor — perfect for curries, gingerbread, chai, smoothies, and ginger tea. Use slightly less than you're used to, as this ginger is much more potent than the average variety.
This ginger is of the Nadia variety. The colder weather conditions in the region result in a thicker skin that retains more oils, creating a unique flavor compared to ginger from other areas. This year's harvest is very spicy and has stronger earthy notes. The citrus notes are less pronounced than in other years, but the intense freshness of the ginger's sharpness makes this ginger more than worthwhile.
The ginger comes from Mahabahu Agro Farmers Cooperative Society in Assam — a women-led cooperative that cultivates ginger and other root crops using traditional and natural methods.
How is this chain structured?
All our chains have their own story. Their own plot of land, their own farmer. It is grown and processed in a specific way. Journey with us into the story behind this taste.
We work with the Mahabahu Agro Farmers Cooperative Society from Assam.
The relatively wet and cold climate, fertile soil, and location above 500m in this area make it the ideal region for root spices.
The social enterprise Jeev Anksh facilitates the export, just as it does with turmeric.
The ginger is cultivated according to natural and traditional farming methods. Farmers have been working this way for centuries, and since large-scale commercialization has not yet taken place, no modern methods have been introduced. In other words, harvesting is done by hand, and cows and chickens provide fertilizer.
Ginger grows from March to December/January. It therefore takes 9 months for a ginger plant to fully mature, and approximately one month is needed for washing, cutting, and drying.
Let's make an impact!
Every supply chain not only has its own story, but also its own challenges. We would like to tell you what impact we make per chain and how we deal with specific challenges.
We are one of the first importers of culinary spices from this region. Despite the limited facilities and knowledge about export in the supply chain, we are committed to opening up this market, so that farmers can earn more money and the region can develop other sources of income than mining.
Many farmers in Northeast India do not earn a living wage from their produce. Due to complex social structures, it is also difficult to distribute the higher price we pay.
Quality is a challenge because farmers have little experience with export standards.
Few export facilities and a lot of bureaucracy.
Due to price fluctuations on the world market, it is difficult to build a lasting trade relationship with ginger farmers. When prices are high, they sell their fresh ginger because they get more for it than for dried ginger.
Frequently asked questions
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Air, light, and moisture are detrimental to the quality of your spices. Therefore, store them in a tightly sealed jar or tin that is opaque (or in a dark kitchen cupboard or drawer). Also, do not store them above your stove, as cooking fumes can reach them there. Always ensure that you transfer spices from a repack into a well-sealing jar or tin as quickly as possible.
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The shelf life of spices is primarily determined by the loss of flavour that occurs over time, as they generally don't go "bad" otherwise. We use a shelf life of 2.5 - 3 years after harvest. This depends partly on the time of packaging and whether they are whole spices that you grind yourself or pre-ground powder.
Spices found in supermarkets are often already 2-3 years old before they are even packaged and then receive an additional shelf life of 3-5 years. Mostly, use your senses to determine if they are still good. At some point, they simply lose all flavour, which is a waste for a nice meal!
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We do not have organic certification, even though our spices meet these standards. All farmers work in harmony with nature and without pesticides, but the certification process is unfortunately very expensive. For small farmers, it's virtually unaffordable. And we want to show them that it is worthwhile to cultivate spices sustainably. That there are people willing to pay for a quality natural product and that they don't have to make a huge, impossible investment in the form of certification first.
Some of our farmers do have the certificate, by the way. Cooperatives, for example, can apply for the certification process jointly, which makes it much more affordable. But to be allowed to put this on the packaging, our entire chain would also have to be certified, including the sheltered workshop where the spices are packed. This is currently not possible because they also work for other non-organic producers. So, in short: no, we are not officially certified, but the quality and working methods are at least as good.
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Single Origin means that a product comes from one specific place. Often, harvests from different places, sometimes even from different countries and from different years, are mixed. Traders do this to develop the cheapest possible product with a consistent taste. With us, you know exactly where your spices come from, right down to the name of the farmer. This also means that the quality can sometimes vary, as it is a natural product. For example, one year might be drier than another, which can lead to a change in taste. But our farmers always strive for the highest possible taste experience, and you can taste that!
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We always strive to purchase the latest harvest. Of course, it can sometimes happen that we still have some harvest in stock when the new harvest is already ready. So we cannot always guarantee that you will receive the very latest harvest, but we do strive for it as much as possible. On the packaging you will find a QR code to a page where you can find exactly when your spices were harvested and when they were filled into the tins/bags. With this, we aim for complete transparency in our process.
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We ship to most European countries, but this will naturally incur higher shipping costs. Would you like to order from a country that isn't possible? Please contact us so we can explore the options.
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At the Siza Social Workshop, they do their utmost to pack the parcels the day after the order. If it's busy, it might take an extra day. They don't work on Fridays, Saturdays, and Sundays, so if you order on a Thursday, for example, it will take a bit longer for your parcel to be shipped.
Once the parcels are ready, they are picked up by Groene Rijders and delivered by their bicycle couriers in the areas they serve, or outsourced to PostNL. Depending on how busy it is, they also aim to deliver within 1 working day.