Dry Ginger is an herb that grows mainly in Asia and is used as a spice in cooking and is also consumed whole as a delicacy or medicine. Slices of the fibrous, dried rhizome of the ginger plant.
Type:
Oil Content:
Impurities:
Extraneous matter:
Moisture:
Water-soluble ash:
Dry ginger
1-2%
0-2% maximum
Max 1% by weight
Max 2% by weight
Max 1.5% by weight
Dry Ginger is an herb that grows mainly in Asia and is used as a spice in cooking and is also consumed whole as a delicacy or medicine. Slices of the fibrous, dried rhizome of the ginger plant. Has an extremely strong, sweet aroma and flavour. Used as a cooking spice throughout the world. It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER.
Dried ginger root does not have the same taste and flavor as fresh ginger. But you can use it in shreds or Julienne’s in many dishes that call for fresh ginger, if you do not have fresh ginger. It is important that the ginger is added initially in the cooking process so that it absorbs liquid and its flavours also blend with the dishes and add complexity.
It can be added to beans and lentils, soups and stews, casseroles and hotpots, stewed fruits and fruit or spicy cakes and cookies (if called for). If your dish is quite dry, it is best to rehydrate the dried ginger in hot water before using. You can even add dry ginger to tea and coffee and other beverages where it will spike the flavor and give the beverage a spicy kick. Hot beverages containing ginger are specially favored in respiratory ailments, as pain-killers and for their anti-nausea properties.
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Dried Ginger, when powdered, is an effective cure for indigestion, sore throat, cold and cough.
It is used to treat nausea.
Ginger’s therapeutic properties help stimulate blood circulation, cleanse the bowels and kidneys, remove toxins from the body and nourish the skin.
It is used in the treatment of asthma and other respiratory problems.
