"It's surprisingly spicy with notes of pineapple and fresh herbs, and adds a kick to anything it's used in." Food & Wine
Our Buffalo Ginger is an heirloom ginger variety from a group of farmers in the mountains of northern Vietnam. Known for its fruity and floral aroma and powerful heat, this is a complex, flavorful ginger powder that will elevate baked goods, stews, curries, and beverages from hot drinks to cocktails.
In Vietnam, this ginger is used with chicken, soup, rice, and candy. It’s also been used for medicinal purposes - to calm upset stomachs, restore appetite, and support the immune system. Any way you slice it, this is a spicy, wonderfully intense ginger.
- Origin: Cao Bằng, Vietnam
- Process: Dried with hot air, then ground
- Ingredients: 100% ginger, ground (Zingiber officinale)
- Tasting notes: Pineapple • Fresh Herbs • Bright Heat
- Add to apple pies, cookies, cakes and other baked goods
- Mix ¼ teaspoon with water and honey for a potent ginger tea (or skip the water and stir a pinch of ginger into honey)
- Easy, Creamy Vegan Salad Dressing
- Spiced Winter Squash
- Glazed Pumpkin Spice Cookies
- Carrot Layer Cake with Ginger Cream Cheese Mousse
- Ilham's Yellow Lempah Fish
- Pairs well with: Ground Cinnamon Verum, New Harvest Turmeric, Wild Mountain Cumin
- Buffalo Ginger
First time experimenting with powdered ginger and I'm loving it. I still need to learn more about the amounts to use but even when I overdid it I enjoyed the unique spiciness. I see this now becoming a staple in my dry spice cupboard.
High quality and fresh are not words I associate with store bought ground ginger. I can use this spice in a variety of recipes without feeling like I should have grated ginger root myself.
This is the closest to fresh ginger that any ground spice can get.
A friend told me that a Good cure from adverse effects of allergies and acid reflux is to sip on a hot or warm tea with ginger. She told me I should use the dried ginger. This is the first time I use the buffalo ginger in it was amazing. It had deeper more woodsy notes than regular ginger. I then used it in my usual Currys And I begin by sautéing it with onions and it had a much stronger flavor than the average ginger spice. I recommend everybody give this a try.
We love your Buffalo Ginger. We use ginger in many dishes and until discovering Burlap and Barrel Buffalo Ginger we only used fresh or frozen ginger which we always had on hand. We still have whole ginger in the freezer which has probably lost its flavor since our go-to in dishes is typically Burlap and Barrel’s buffalo ginger. It enhances any dish we use it in and imparts a distinctive although not overpowering flavor that complements many of our dishes, especially in stir fries, soups, and some desserts.