Ground ginger with real character. We select fully mature roots left to ripen in the sun, then dry them gently at low heat so the volatile oils stay where they belong. What you get is a fine, golden powder with a clean, peppery bite and a warmth that lingers on the palate rather than fading into dust.

It belongs in both the savory and the sweet corners of your kitchen. Stir it into curries, lentil soups and slow braises for depth, rub it onto chicken or lamb before grilling, or fold it into gingerbread, biscuits and spiced cakes. A pinch in a mug of hot water with honey and lemon makes a soothing drink on a cold evening.

Packed fresh in a resealable pouch to protect its aroma from light and moisture. Store in a cool, dry cupboard and it will keep its strength for months. One small spoon goes a long way, so a single pack carries you through many meals.