dry ginger

Description

Dry ginger, also known as “saunth” or “shunthi”, is the dried and powdered or whole form of fresh ginger root (Zingiber officinale), widely valued for its strong aroma, pungent heat, and potent medicinal qualities. It is a cornerstone in Indian, Chinese, Middle Eastern, and Southeast Asian cooking and healing traditions. Unlike fresh ginger, dry ginger has a more concentrated flavor and longer shelf life, making it especially useful in spice blends, herbal teas, and therapeutic formulations.

Dry ginger is typically made by peeling and drying fresh ginger roots under the sun or in a dehydrator. The result is a fibrous, pale-beige root that can be ground into a fine powder or broken into pieces. In powdered form, it is widely used in spice mixes, masalas, and herbal preparations. It offers a warm, earthy, and slightly sweet flavor with sharp undertones.

In culinary use, dry ginger is often added to spice mixes like garam masala, chaat masala, and sambhar powder, as well as curries, dals, chutneys, and pickles. It is especially favored in winter dishes for its warming effect on the body. In baking, dry ginger is commonly used in cookies, biscuits, cakes, and gingerbread for its comforting, spicy-sweet aroma.

In Indian festive and seasonal dishes, dry ginger plays a vital role. It is added to panjiri, laddoos, and herbal teas (kadhas) that are traditionally consumed to boost immunity during colder months. In certain regions, it’s used in spice-blended buttermilk, lentil soups, and digestive powders for added flavor and therapeutic benefit.

Dry ginger holds tremendous medicinal value. In Ayurveda, it is classified as a “hot” herb, meaning it generates internal heat, aids digestion, reduces mucus, and enhances circulation. It is commonly prescribed for colds, coughs, indigestion, nausea, and joint pain. Mixed with honey, it becomes a potent natural remedy for sore throat and respiratory issues.

The active compound in dry ginger, gingerol, is known for its anti-inflammatory, analgesic, and antioxidant properties. It helps reduce muscle soreness, supports joint health, and can aid in relieving menstrual discomfort. It is also used to boost metabolism, promote weight loss, and improve the body’s immune defenses.

Dry ginger is a key ingredient in traditional “kadha” or herbal decoctions, where it’s simmered with tulsi, cinnamon, black pepper, and honey. These concoctions are popular for combating seasonal illnesses, detoxifying the body, and supporting respiratory health.

Another common application of dry ginger is in digestive tonics. It is often combined with fennel, cumin, or carom seeds to make a powdered mix that relieves gas, bloating, and acidity. It also plays a role in formulations aimed at treating diarrhea, appetite loss, and morning sickness.

In household remedies, dry ginger paste is applied externally to treat headaches, muscular pain, and chest congestion. A warm compress of dry ginger water is sometimes used to ease joint stiffness and cramps. It is also believed to promote perspiration, helping to lower fevers naturally.

Dry ginger is also used in religious rituals and offerings, particularly during winter festivals. Its purifying properties and warming nature make it symbolically and practically suitable for such occasions.

Storage of dry ginger, whether whole or powdered, requires care. It should be kept in an airtight container in a cool, dry place, away from sunlight and moisture. Properly stored, it retains its flavor and potency for up to a year or more.

To summarize, dry ginger is a powerful, multipurpose spice that offers culinary delight, medicinal support, and cultural richness. From soothing sore throats to spicing up desserts, its warm and invigorating essence continues to be an essential part of kitchens and medicine cabinets alike.

Quantity is 1kg