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I'm Sue Ann, founder of Grumpy Ginger. Like many Malaysians, food is what I miss most about home. I’ve been living in the US for over a decade, and each time I travel back from Kuala Lumpur my bags are so stuffed with herbs and spices I struggle to get them under the plane’s weight limit.

As I’ve gotten older, I’ve found myself cooking in search of a piece of home. Food was how my parents expressed their love, and I’m no different. I’ve converted Jackson’s American palate so he asks for curry instead of pasta for dinner, an achievement I’m especially proud of.

Malaysian food is far less well known than other Asian cuisines in the US. I hope Grumpy Ginger can help spread the word. The combo of waft-worthy flavor and simplicity make it hard to beat - but I'll let you try it and decide for yourself!

Our Products

There are three main types of ingredients in our curry blend:

Fresh herbs like lemongrass and ginger add brightness and freshness. We always buy these fresh, never powdered or pre-processed.

Dried red chilis bring the flavor, color and heat. We use a few different kinds, all of which we de-seed to get the purest taste possible.

Aromatic spices like cumin and coriander provide the depth and complexity that sets curry apart. Ours are sourced from all over the globe, and they're roasted and ground to perfection before joining the mix.