Ground Ginger - 150g Pouch

Warm, aromatic and full of flavour — a versatile spice for both sweet and savoury favourites.

Rawleigh’s Ginger is made from ground whole ginger root, delivering a distinctive hot, rich flavour and warming aroma that brings depth to a wide variety of dishes.

From hearty curries and meat dishes to traditional baking and desserts, it’s an essential pantry spice that makes it easy to add the unmistakable warmth of ginger whenever your recipe calls for it.

Why You’ll Love It

• Made from whole ginger root – Ground to deliver a rich, warming ginger flavour.
• Bold & aromatic – Adds a delicious combination of warmth, spice and depth.
• Perfect for savoury cooking – Excellent in curries and meat dishes, especially beef.
• Wonderful for baking – Ideal for gingerbread, cakes, brandy snaps and steamed puddings.
• Versatile pantry essential – Equally at home in sweet treats and savoury meals.
• Gluten Free

Ways to Enjoy Rawleigh’s Ginger

Add Rawleigh’s Ginger to curries, marinades and meat dishes for an extra layer of warmth and flavour. It pairs particularly well with beef.

For something sweet, try it with fresh melon, add it to steamed sponge puddings or treacle tart, or use it to bring a delicious warming spice to cakes, gingerbread and brandy snaps.

Easy Gingerbread Recipe

Rich, warmly spiced and wonderfully comforting, this easy gingerbread is perfect with a cup of tea or coffee.

Ingredients

• 200g butter
• ¾ cup brown sugar
• 1 cup golden syrup
• ¼ cup milk
• 2 eggs
• 2 cups flour
• 1 tsp Rawleigh’s Ginger
• 1 tsp baking soda
• 1 tsp Rawleigh’s Cinnamon
• 1 tsp Rawleigh’s Mixed Spice
• 2 Tbsp crystallised ginger, chopped

Method

Place the butter, brown sugar, golden syrup and milk in a saucepan and gently heat until combined, without bringing to the boil.

Allow the mixture to cool, then add the beaten eggs.

Add the flour, Rawleigh’s Ginger, baking soda, Rawleigh’s Cinnamon and Rawleigh’s Mixed Spice, followed by the chopped crystallised ginger. Stir until just combined.

Pour into a loaf tin or 20cm square cake tin and bake at 160°C for 50–55 minutes, or until cooked through.

Allow to cool before slicing and enjoy.

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