Ground ginger is made by drying and finely grinding the rhizome of the ginger plant (Zingiber officinale). It has a warm, sweet, slightly spicy flavor that differs from the brighter, citrusy taste of fresh ginger. Ground ginger is widely used in baking, spice blends, curries, soups, teas, and savory dishes, adding warmth and depth of flavor to both sweet and savory recipes.

During the drying process, some of the naturally occurring gingerols found in fresh ginger are converted into shogaols, creating a distinct phytochemical profile. Although ground ginger contains less moisture than fresh ginger, it provides more concentrated amounts of many bioactive compounds by weight, making it a flavorful and convenient way to incorporate ginger into everyday cooking.