Dry ginger

Dry Ginger

Dry Ginger is considered to be one of the most important spices of Indian culinary world. Taste of dried ginger is more aromatic. It is used in bakery products such as spicy crackers, ginger bread, ginger candies and ginger cookies. Also used in tandoori dishes, curries and many other veg and non-vegetarian dishes.

Dried ginger can be used whole or powdered form. It should store in an airtight container to get longer shelf life. Ginger is also used in traditional Ayurveda which considers ginger is an effective remedy for many gastrointestinal and blood diseases.

Dried ginger is the underground stem of the herbaceous plant grown as seasonal. The whole plant is aromatic and the underground rhizome, raw or processed, is considered as spice. Ginger is a slender perennial herb, 30-50 cm tall with branched rhizome.

Raw ginger rhizomes are soaked in water for 8-10 hours. The outer is removed carefully with a peeler or a knife. They are washed in clean water and are dried in sunlight for a week. Calcium carbonate is used to bleach dried ginger to give it a whitish clean look.

Health Benefits:

• It is used for coughing, vomiting, diarrhea and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.
• Dry ginger contains many minerals like copper, potassium, manganese, Vitamin B6 and manganese.
• It has been used since ancient times to relieve gastrointestinal problems and curing coughs and cold.
• They are very effective in curing nausea, cold sweats, dizziness, vomiting and motion sickness.
• It can cure morning sickness in pregnant women very effectively.
• Gingerol present in dry ginger has anti-inflammatory properties that help decrease pain in those suffering from rheumatoid arthritis and osteoarthritis.

Name of Dry ginger in different region:

Botanical name: Zingiber officinale

Hindi:Sonth

Kannada: Shunti, Ardraka

Konkani: Sukem Alle

Malayalam: Chukku, Inchi

Marathi: Sunth

Tamil: Sukku

Telugu:   Sonthi

Urdu: Sonth