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Dehydrated Ginger
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Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. Ginger is an important commercial crop with versatile applications. Dehydrated Ginger is used domestically and in the food and pharmaceutical industries. Dehydrated whole ginger is used for flavouring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes and so on. It is used in oriental and Indian cooking and in bakery and confectionery products like cakes, biscuits, sponge puddings etc. and also liqueurs. Dehydrated Ginger Powder is usually used in making spices and masalas which are used in gravies, marinades, stews etc. Dried ginger is also used to brew teas. The dehydrated whole ginger is also used in many medicines as it helps digestion and absorption of food and has antiseptic properties. Ginger has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties.
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Dried Ginger
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100 Kilogram (MOQ)
BOTANICAL NAME: Zingiber officinale. MEDICINAL BENEFITS: Dried ginger has the following medicinal benefits-1. Weight loss-Dryginger facilitates weight loss by improving digestion, which helps in burning stored fat and processing glucose in the blood.2. Lowers cholesterol.3. Indigestion.4. Menstrual pain.5. Nausea and morning sickness.6. Lowers blood sugar.7. Inflammation. CONTRAINDICATIONS: Dried ginger has the following side effects-1. Some people can have mild side effects including heartburn,2. Diarrhea,3. General stomach discomfort.
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Dried Ginger
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Dried ginger is nothing but fresh ginger which undergoes a drying process before being used. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish covering on ginger. However, this is not required and can be avoided. If ginger is unpeeled and then dried, it is called Brown Ginger. As opposed to this, if it is peeled and dried, then it is called White Ginger. The best time for planting ginger in the West Coast of India is during the first fortnight of May with the receipt of pre-monsoon showers. Under irrigated conditions, it can be planted well in advance during the middle of February or early March. Burning the surface soil and early planting with the receipt of summer showers results in higher yield and reduces disease incidence. CULINARY USES Dried ginger is usually powdered and then used in making spices and masalas which are used in gravies, curries, marinades, stews etc. Dried ginger is crushed or powdered and then used to brew teas. It is used crushed in Indian, specifically Punjabi marinades for Tandoori starters, veg as well as non veg.
Dried Ginger
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