Ginger Powder

Produced in most tropical countries but supplies available in the UK usually come from southern India, Pakistan or China. Depending on the variety of Chilli Pepper used Chilli Powders range from the mildly hot to the downright dangerous and vary in colour from pale yellow/pink to deep red. Green Cuisine try to obtain medium hot Chilli Powder with a strong orange red colour. See also Cayenne Pepper

Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so. It is an indispensible ingredient in most Curry Powder.

Use sparingly instead of whole cloves when the clove bodies would detract from the dish. Use with stewed or baked fruit, fruit puddings, Christmas pudding and sweet sauces.