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The perky heat of ginger is concentrated in the dried powder, and we like to keep plenty on hand for baking, marinades, and sauces. You can also slip a pinch into salad dressings, meat rubs, and barbeque sauces to perk them up. Classic jerk seasonings from the Caribbean are heavy in heat, so the relatively mild bite of ginger powder is a nice contrast in sauces from the region.
