Dry Ginger


Dry ginger is obtained from peeling and sun-drying fresh ginger

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    Dry Ginger


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    Dry ginger is a condensed and less pungent tasting form of ginger. Dry ginger is often added to powdered masalas, which is then used to flavor curries. It is also used in marinades and is often sprinkled on top as a condiment. Dry ginger is often used to make tea and is often enjoyed in the winter months. It is rich in Thiamine, Riboflavin, Niacin, Vitamin C, Calcium, Magnesium, Manganese, Phosphorus, etc. It is used to alleviate nausea, cough, and flatulence, joint pains due to arthritis, etc.

    The dried ginger can directly be used as a spice that can be extracted in ginger oil. It has an opposing antioxidant and anti-inflammatory effect. Dried ginger helps in a large number of problems like digestion, lack of energy, vitality, and infections.


    Recommended ApplicationIt can be used in seasoning vegetables, baking foods and flavoring candies. And as an beverage famous as ginger tea
    Taste & AromaIt gives flavor of fiery and pungent with sharp, aromatic and warm aroma
    Product style Ground
    CuisineUnited States, Pakistan, Japan, Germany
    Handling & storageIt should be pressed out of the air and place in the refrigerator
    Shelf life2 to 3 years
    Country of origin Southeastern Asia


    Dry ginger | Sookhee Adarak | सूखी अदरक |ഉണങ്ങിയ ഇഞ്ചി | உலர் இஞ்சி

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