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.
Dried ginger will have a whitish powdery coating and will be extremely firm to touch. 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, 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.
Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.
Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian.
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