Nutritional breakdown per 100g
Protein9g
Fat4.2g
Carbohydrate72g
  of which sugars3.4g
Energy 
336kcal
1400kJ
Na0.027mg

The dried and powdered root of the ginger plant.

Commonly used in lots of cooking ground ginger is frequently used to flavour and spice sweet dishes although it is also used in savoury cooking and drinks. An extremely useful spice to have available as it is so adapatable. If ground ginger is not available then alternatives are fresh ginger, although that can be awkward to substitue as it has different physical properties, allspice or cinammon.