On Sat, 8 Jun 2013 10:14:06 -0500, Sqwertz >
wrote:

>On Sat, 8 Jun 2013 16:07:30 +0100, jim stone wrote:
>
>> Is there any way to coax the *maximum* flavour out of ginger powder?
>>
>> I know in Indian cooking curry powders are often fried for about a minute at
>> a low heat to bring out the flavour.
>>
>> Would this type of frying be the best course of action with ginger powder,
>> considering I want to try making ginger beer with it, rather than having it
>> in cooking?
>>
>> I have made ginger beer in the past with fresh ginger, but have learnt that
>> some people 'prefer' it made with ginger powder.
>>
>> So I'm trying to see if there is any way to try to bring out the most
>> flavour. Thanks.
>
>They probably just don't like the pungency of fresh ginger. In which
>case trying to bring more flavor out of powder would be counter
>productive.
>
>Powder ginger loses it's flavor, and once it's gone there's no way to
>revive it.

Dried spices, including ginger, are stronger flavored than fresh...
dehydrating concentrates flavor... however if improperly stored or
storing too long reduces their flavor. Buy powdered ginger from a
reliable source and use it within a relatively short time. Penzeys
powdered ginger is excellent... much more potent than fresh... just
don't buy more than you can use in about three months.