Ginger Flour is a finely ground powder made from dried ginger rhizomes (Zingiber officinale), which are the same roots used for fresh ginger and ginger powder. The ginger is peeled, dried, and then ground into a flour-like consistency, which can range from light tan to pale brown in color. This flour retains the strong, aromatic, and slightly spicy flavor of fresh ginger, but with a more concentrated and powdered form.

Ginger flour is commonly used in cooking and baking, particularly in gluten-free recipes, as it provides a unique, warming flavor to cakes, cookies, breads, and pastries. It is also a key ingredient in certain spice blends, such as gingerbread seasoning or curry powders. In addition to culinary uses, ginger flour has some medicinal applications, particularly in traditional remedies for digestive issues, nausea, and inflammation, owing to the bioactive compounds like gingerol.

While ginger flour is generally safe for consumption, it should be used in moderation, as its flavor is potent, and large quantities can cause gastrointestinal upset or heartburn in some individuals. Pregnant women are advised to consult their healthcare provider before consuming large amounts of ginger flour, as ginger can stimulate uterine contractions in sensitive individuals. It is recommended to store ginger flour in an airtight container in a cool, dry place to preserve its flavor and prevent moisture absorption.