Best ways to use dried ginger
Ginger, as we all know, is closely related to the turmeric, cardamom family. It belongs to the Zingiberaceae family and is a rhizome – where the underground part of the stem is used as a spice. Ginger has for ages found a place in Ayurveda and traditional/alternative medicines. Ginger is used fresh, dried, and powdered. It is also used as juice and very often used in processed foods, cosmetics, and industrial products.
Generally used for cooking and baking, it is renowned as a reliever of nausea, stomach pain etc. Some people believe fresh ginger is better than dry ginger. Both have their uniqueness and special benefits. Dry ginger has a reduced amount of gingerol, the ingredient that has maximum medical and health benefits. The dehydration in the sun required to make dry ginger takes away much of the gingerol.
Dried Ginger is mostly used to make ‘Chukku kappi’, the traditional Malayalee beverage. It is spicy, with ginger, cardamom, dry or fresh holy basil (Tulasi leafs), and sugar or palm sugar (Karupatti or Pana-chakkara). It is a warm, refreshing drink good for rainy or cold days. It helps in providing good digestion, clears nasal blocks, and helps relieve symptoms of cold, sore throat, and cough. Dry ginger “Chukku” is a recurring ingredient in many Ayurvedic medicines due to its carminative properties that help in aiding good digestion. In Ayurveda, it is believed that good digestion helps keep sickness away.
Dry ginger is convenient to store and keeps for longer periods. It can be added to baked food like muffins and also in smoothies, salads and desserts. It also adds good nutrition to food and is especially good for children. Now you can easily access the best dry ginger from Kerala Spices Online. They offer Dry Ginger packs of 100 gms which are convenient for you
