Dry ginger, also known as dried ginger or ground ginger, is a spice derived from the rhizome of the ginger plant (Zingiber officinale). The rhizome is the underground stem of the plant, and it is harvested, cleaned, and dried to produce the spice.
| Specifications | Details |
|---|---|
| Scientific Name | Zingiber officinale |
| Family | Zingiberaceae |
| Color | Brown |
| Flavor | Pungent and Aromatic |
| Uses | Culinary, Medicinal |
| Origin | Asia |
| Harvest Season | Year-round |
| Storage | Cool, dry place |
Dry ginger, also known as dried ginger or ground ginger, is a spice derived from the rhizome of the ginger plant (Zingiber officinale). The rhizome is the underground stem of the plant, and it is harvested, cleaned, and dried to produce the spice.
Dry ginger is usually found in powdered or ground form. It has a light beige to tan color, and the texture can range from fine powder to slightly granular. It has a warm, pungent, and spicy aroma with a hint of sweetness.
The fragrance is characteristic of ginger and is more concentrated than fresh ginger due to the drying process. The flavor of dry ginger is intense and spicy, with a peppery warmth and a slightly sweet undertone.
It lacks the mildness and juiciness of fresh ginger but is potent and concentrated, making it a popular choice for culinary and medicinal purposes. Dry ginger is a versatile spice used in various cuisines worldwide.
Ginger, including dry ginger, is known for its potential health benefits. It contains bioactive compounds with anti-inflammatory and antioxidant properties. It has been used traditionally to ease digestive discomfort, reduce nausea, and support overall well-being.
