I was going through my spice cabinet yesterday and I realized I had a ton of powdered ginger that I didn’t use that much of. I realized it was an underrated spice (in Western cooking which is what I’m most familiar with. I would never dare to assume I knew anything about Eastern flavors. Bow down to those fabulous chefs in Asia) and I wanted to use more of it. Ginger is such an interesting flavor and it adds a zest to things.