Ginger

Flavor profile

Dried ginger is a different cook than fresh — warmer, rounder, less sharp. The quiet heat in tagines and the backbone of half the Moroccan sweets I grew up on.

How to use

Into tagines and braises early, into marinades with garlic and lemon, into cookies and warm drinks when the weather turns. It pairs with nearly everything in The Souk.

The spice had to earn the jar

Chosen and bought through women's cooperatives in Morocco, and packed in small batches in Manhattan. A beautiful jar does not get a free pass — the spice has to cook.

Artwork by Kawtar Barraz

The jar wears an original collage by Moroccan artist Kawtar Barraz — a woman carrying her ginger overhead, in her own traditional dress. One of seven in her single-spice series. Clear glass, gold lid, made to refill and keep.

Ingredients and practical information

Ingredients: ground ginger.

Net weight: 2 oz (57 g) · Salt-free · Packed in small batches in Manhattan · Ships within New York State.

Other single spices

Pair it with Cumin Beldi for the base of a tagine. See all seven →

Build a gift box

Seven spices. Seven dresses. Pick two or three.
Everyone brings wine. Bring spices. →