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 Application||It can be used in seasoning vegetables, baking foods and flavoring candies. And as an beverage famous as ginger tea|
|Taste & Aroma||It gives flavor of fiery and pungent with sharp, aromatic and warm aroma|
|Cuisine||United States, Pakistan, Japan, Germany|
|Handling & storage||It should be pressed out of the air and place in the refrigerator|
|Shelf life||2 to 3 years|
|Country of origin||Southeastern Asia|
Dry ginger | Sookhee Adarak | सूखी अदरक |ഉണങ്ങിയ ഇഞ്ചി | உலர் இஞ்சி
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