Dried Ginger
About
The flavor is peppery and slightly sweet, while the aroma is pungent and spicy.
It is used for flavoring in cookies (such as gingersnaps), gingerbread, crackers, ginger ale, and ginger beer.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different.
Information
Other names: सोंठ, சுக்கு, Powdered Ginger, Aadrak, Sonth, సొంఠి
Physical Description
Dried ginger usually comes in the form of powder, its colour, pale yellow. Between your fingers, it feels like any other powder, but a powerful smell opens your eyes and makes your mouth water
Colors: pale yellow
Tasting Notes
Flavors: earthy, floral
Mouthfeel: Spicy
Food complements: Chocolate, Meat, Acid fruits, Most sweet spices like cinnamon
Wine complements: Pinot noir, White wine, Plum wine
Beverage complements: Lemon juice, Gin
Substitutes: Fresh ginger, Crystalized ginger
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Its dried ginger so its usually impoted, keep a keen eye out in the jars to make sure they are closed properly seeing as maggots lay their eggs in the caps
Buying: most super markets sell these on their spice racks, no particular brand is better than another
Procuring: ginger needs filtered light, rich soil, a little water, and warm temperatures with humidity. They can be found usualy from the plants' distinct odeur, but the plant's leaves are also caracteristic
Preparation and Use
Cleaning: no cleaning
Conserving and Storing
keep stored in a dry, cool, place
