dry ginger
Also known as: sukku, sonth, ground ginger, ginger powder
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Also known as: sukku, sonth, ground ginger, ginger powder
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A unique and aromatic Kashmiri mutton curry. Tender lamb pieces are slow-cooked in a yogurt-based gravy with fragrant spices like fennel and dry ginger. A lesser-known gem that's rich, pungent, and deeply comforting.
A fragrant and mildly spiced biryani from the valleys of Kashmir. This dish features perfectly hard-boiled eggs, fried until golden, layered with aromatic basmati rice and infused with signature Kashmiri spices like fennel and dry ginger powder.
A rich and aromatic Kashmiri paneer curry featuring soft, fried paneer simmered in a vibrant tomato gravy. The unique flavor comes from fragrant spices like fennel and dry ginger powder, creating a truly memorable dish, also known as Tamatar Chaman.
Yes, dry ginger is very healthy. It's packed with potent anti-inflammatory and antioxidant compounds, primarily gingerol, which contribute to numerous health benefits. It's known for aiding digestion, reducing nausea, and potentially lowering blood sugar levels.
Per 100g, dry ginger contains approximately 335 calories, 8.98g of protein, 71.6g of carbohydrates, and 4.24g of fat. While typically consumed in small amounts, it also provides dietary fiber and various minerals.
Absolutely. Dry ginger is highly effective in alleviating various forms of nausea, including motion sickness, morning sickness, and chemotherapy-induced nausea. It also aids digestion by speeding up stomach emptying, which can help with chronic indigestion.
Yes, dry ginger can be beneficial for diabetics. Studies suggest it may help lower blood sugar levels and improve certain heart disease risk factors. However, it should be consumed as part of a balanced diet and not as a replacement for prescribed medication.
Yes, dry ginger is naturally gluten-free and vegan. It is a plant-derived spice and does not contain any animal products or gluten-containing grains.
Dry ginger has a more concentrated, pungent, and spicier flavor compared to fresh ginger, which is brighter and more citrusy. Dry ginger is often used in baking, spice blends, and for its medicinal properties, while fresh ginger is common in stir-fries, curries, and teas.
Dry ginger is a versatile spice used in various cuisines. It's a key ingredient in gingerbread, ginger snaps, and other baked goods. It's also found in spice blends like garam masala, used in curries, stews, and to make ginger tea.
dry ginger is a versatile ingredient found in cuisines around the world. With 335 calories per 100g and 8.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 10 recipes featuring dry ginger with step-by-step instructions.
Browse recipes →Store dry ginger in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. Proper storage helps preserve its flavor and medicinal compounds.
Yes, like most spices, dry ginger will gradually lose its potency and flavor over time, typically after 1-2 years. While it won't spoil in a harmful way, its aromatic and medicinal qualities will diminish. For best results, replace it periodically.
Yes, dry ginger possesses anti-inflammatory properties that can help reduce muscle pain and soreness, particularly exercise-induced muscle soreness. Its active compounds contribute to its traditional use as a natural remedy for various aches and pains.
