Dry Ginger- The Zingy Herb
Dry Ginger or dried ginger that hail from the same Ginger, a flowering plant with mass of edible roots which bears the botanical name Zingiber Officinale in the family Zingiberaceae.
Ginger, indigenous to South China spread eventually to the Spice Islands, other regions of Asia and then to West Africa and the Caribbean.
Dry Ginger bears several names colloquially such as Soonth, Saunth, Sukku etc. and it is usually used in its grounded form. The fine fawn powder is a pack of brawny aroma and hot flavour.
Get it’s Form
To get dry ginger in its form, soak the fresh ginger in water and after removing the outer coating, let it have a sun dry. Make out, now its white coated dry ginger.
As a Spice
It is an essential ingredient in yummy gravies, curries, marinades and stews. It is also used in the typical Indian Masala Chai with other spices. It is used to add flavour to ginger breads and to variety of baked dishes like ginger cookies, crackers, ginger ale and ginger candies.
As a Folk Medicine
Get into the kitchen, the dry ginger stored in shelf offers you remedies for almost all your health problems. For the skin it’s a cleanser, toner and acne curer. It can heal Headache, Migraine, Stomach irritation, Chest pain, Common Cold, Flatulence, Urinary infections. Its anti-inflammatory properties can soothe arthritis. The presence of thermogenic agents helps to burn fat, reduce cholesterol and triglyceride levels in the body and it even treat obesity.
Dried ginger, is one of the three ingredients in the Ayurvedic digestive formula Trikatu
As a Nutrition