KARAWIA
Ground ginger
A warm staple in tagines, harira, couscous and baking
1
15.00 DH
Unit price: 15.00 DH
Ground ginger is made by finely milling dried ginger rhizomes, giving it a warm aroma and a flavour that balances natural sweetness with lively heat, while its fine texture blends evenly into tagine sauces, soups, marinades, spice mixtures and baking ingredients.
- Moroccan tagines: add with turmeric, pepper, saffron, onion and oil when preparing chicken, meat or vegetable tagines so its flavour develops throughout the sauce as it simmers
- Harira and pulses: cook with tomato, onion, coriander, celery, turmeric, lentils and chickpeas to give harira and other hearty soups a warm balanced flavour
- Couscous and seffa: add to the meat or chicken sauce with turmeric, pepper, saffron and cinnamon before serving it with couscous or steamed vermicelli
- Meat and poultry: combine with garlic, coriander, turmeric, pepper and olive oil to prepare a seasoning mixture that coats the pieces evenly before cooking
- Cakes and biscuits: blend with cinnamon, cloves or nutmeg in cakes, biscuits, baked desserts and warming drinks
Begin with ½ teaspoon in tagines or soups, increase the quantity gradually according to the recipe, and add it with the other ground spices near the start of cooking, while for cakes and biscuits it should be mixed evenly into the flour and other dry ingredients.