Ginger is native to Asia. Dried ginger root is spicier than fresh ginger roots. Dried ginger root has no juice, is less lemony in flavor, hasmore pungent aroma and spicy taste than fresh ginger. Can be stored at room temperature and has a much longer shelf-life than fresh ginger. Dried ginger requires less preparation and will keep longer than fresh ginger.
DRIED GINGER PAIRS WELL WITH
Meat & Fish, Root vegetables, Fall & Winter Citrus Fruits, Honey, Chocolate, Ice cream, Melon, Onions, Squash, Pumpkin, Rice, Tomatoes.
Ginger is a necessary in Asian and Indian cooking.
Dried ginger root can be grounded to powdered ginger in a spice grinder or mortar and pestle or crushed in pieces, Dried ginger is more easily dispersed in a dish and can withstand higher cooking temperatures without compromising the flavor.
Dried ginger is more often used as an ingredient in baked goods, seasoning mixes and as a part of pickling spice, and 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.
Simmer 1/3tsp crusheddry 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
As a more concentrated form of the herb, dried ginger should be used in much smaller quantities than fresh ginger to achieve the same desired degree of flavor.
(HERBAL STATEMENT & USES NOT EVALUATED BY FDA)
Dried ginger is more pungent, that imparts heat to the body to relieve symptoms of coldness--including cold and numbness in the extremities, pallor and weak pulse, and to relieve dampness and chill.
Dried ginger was found to have slightly more antioxidants than fresh ginger. Dried ginger is also used to relieve stomach, chest and lower-back pain.