Dried Ginger


The flavor is peppery and slightly sweet, while the aroma is pungent and spicy.

It is used for flavoring in cookies (such as gingersnaps), gingerbread, crackers, ginger ale, and ginger beer.

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different.


Other names: सोंठ, சுக்கு, Powdered Ginger, Aadrak, Sonth, సొంఠి

Physical Description

Dried ginger usually comes in the form of powder, its colour, pale yellow. Between your fingers, it feels like any other powder, but a powerful smell opens your eyes and makes your mouth water

Colors: pale yellow

Tasting Notes

Flavors: earthy, floral
Mouthfeel: Spicy
Food complements: Chocolate, Meat, Acid fruits, Most sweet spices like cinnamon
Wine complements: Pinot noir, White wine, Plum wine
Beverage complements: Lemon juice, Gin
Substitutes: Fresh ginger, Crystalized ginger

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Its dried ginger so its usually impoted, keep a keen eye out in the jars to make sure they are closed properly seeing as maggots lay their eggs in the caps
Buying: most super markets sell these on their spice racks, no particular brand is better than another
Procuring: ginger needs filtered light, rich soil, a little water, and warm temperatures with humidity. They can be found usualy from the plants' distinct odeur, but the plant's leaves are also caracteristic

Preparation and Use

Cleaning: no cleaning

Conserving and Storing

keep stored in a dry, cool, place


used as an afrodisiac as well as in herbal remedies, its ''fire power'' is said to cure most bacterial infections

History: over and over is refered to as a cure for all illnesses, ginger can be used in aromatherapy, and its mystical properties were used in ancient times as sacrifices



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