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Hello!

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:

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 hand-cut and de-seed (no one else does this because it's insane) 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.

You might have also noticed our curry doesn't come with coconut milk in it. We believe adding coconut milk during production hurts quality. The curry's consistency thins out, the freshness disappears and preservatives become necessary. Mixing it in as you cook maintains the premium nature of our product, which is what we're all about.

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