Dry Ginger
Dry Ginger
Product Information
• Varieties:
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South Indian Origin
• Uses: Dry ginger is used to treat indigestion, nausea, and flu and common cold symptoms. In addition, it helps lower blood sugar and cholesterol, boost metabolism for weight loss, lessen inflammation, and ease menstrual pain. Applications in cooking include adding flavor to teas, baked goods, curries, and other drinks.
• Key Features:
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Flavor Profile: Compared to fresh ginger, dry ginger has a more concentrated and milder flavor. It tastes warm, spicy, a little sweet, and faintly citrusy. The sharp, "fiery" bite of fresh ginger is absent.
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Health Benefits: Early research indicates that dry ginger may help in managing blood sugar levels, although more studies are needed to confirm this effect in humans.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 10-14 Metric Tons
40Ft Container: 24-26 Metric Tons
• Shelf Life
The shelf life of dry ginger varies by product and form, ranging from several months to a couple of years, if stored properly in a cool, dry place and in airtight container.
Physical Specifications
About Dry Ginger
Indian dry ginger, called "Sonth" or "Sundh" in Hindi, is a common spice in Indian cooking and a key component of Ayurvedic medicine. Fresh ginger rhizomes are sun-dried to concentrate their flavor and therapeutic qualities.
The salient features of Indian dry ginger are as follows:
•Important Features:
1. Different Flavor and Aroma: Compared to fresh ginger, Indian dry ginger has a distinct flavor profile. It has a warm, sweet, earthy flavor and is less spicy and fiery. Additionally, the scent is softer and more delicate, with a rich, reassuring scent.
2. High Shogaol Content: The main active ingredient, gingerol, is changed into shogaols during the drying process. The strong medicinal properties and stronger spiciness of Indian dry ginger are attributed to its high shogaol content.
3. Fibrous Texture: Whole dry Indian ginger is tough, fibrous, and challenging to shatter. Before using, it needs to be soaked or powdered.
4. Versatility: There are numerous culinary and therapeutic uses for Indian dry ginger. It is an essential component of both sweet and savory recipes.
•Indian Culinary Uses:
In Indian cooking, dry ginger is a very common and useful spice:
1. Spice Blends: Providing a warm and fragrant base, it is an essential component of many traditional Indian spice blends, such as curry powders, chai masala, and garam masala.
2. Cookies, gingerbread, and traditional desserts like sonth ke ladoo (ginger and jaggery balls) are just a few of the Indian baked goods and sweets that are made with it.
3. Drinks: A key ingredient in masala chai, dry ginger powder gives the tea its distinct spicy warmth. Additionally, especially in the winter, it is added to herbal teas and infusions.
4. Savory Dishes: In recipes where the sharp taste of fresh ginger would be too overpowering, it's used to add a warm, subtle heat to lentils, stews, and curries.
•Uses in Medicine and Ayurveda:
Dry ginger is regarded as a potent "tridoshic" herb in Ayurveda, which means it is good for all three doshas (Pitta, Kapha, and Vata).
1. Digestive Health: It is a popular treatment for digestive problems. A common remedy for bloating, indigestion, and appetite loss is to combine a small amount of dry ginger powder with honey or jaggery.
2. Anti-inflammatory Properties: Dry ginger has potent anti-inflammatory properties due to its shogaols and gingerols. It helps ease muscle soreness, arthritis, and joint pain.
3. Warming and Stimulating: Dry ginger is used to increase circulation and treat conditions related to colds. It is an essential component of cough, cold, and sore throat remedies.
4. Respiratory Health: It is used in many herbal formulations for asthma and other respiratory conditions and aids in clearing the respiratory passages.
To sum up, Indian dry ginger is a premium spice with a unique flavor and a host of health advantages. Its significance in Indian culture is demonstrated by its use in both traditional medicine and the kitchen.