Dry Ginger

Dry ginger is made from the rhizome (underground stem) of the ginger plant, Zingiber officinale. The rhizomes are washed, sometimes peeled, and then dried, either naturally in the sun or using mechanical dryers. The dried ginger is then typically ground into a powder.

Dry ginger is primarily used as a spice to add a warm, pungent flavor to foods. It is a common ingredient in spice blends, baked goods, curries, marinades, and sauces. It can also be used in beverages like ginger ale and tea.

Dry ginger is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It has been used for centuries in traditional medicine for digestive issues and nausea. Scientific reviews suggest ginger may have anti-inflammatory and antioxidant properties. JECFA has evaluated ginger and established specifications for its use as a flavoring agent.