Dried ginger root has no juice, is less lemony in flavor, more pungent aroma and spicy taste than fresh ginger. Dried ginger is more easily dispersed in a dish and can withstand higher cooking temperatures without compromising the flavor.
Dried ginger root can be grounded to powdered ginger in a spice grinder or mortar & pestle or crushed in pieces. Dried ginger is more often used as an ingredient in baked goods, seasoning mixes or added to savory sauces, curries, chutneys, salad dressings, marinades, beverages.
Dried ginger roots are also make an excellent additive to customized tea and herbal blends. Ginger tea to stimulate blood circulation and warm cold hands and feet and is also used to relieve stomach pain.
To make ginger tea: Simmer 1/3tsp crushed dry ginger root in 1 cup boiling water for 15-20 minutes, add 1tsp honey, drink up to three times daily. Avoid large doses of ginger if you are pregnant