Ginger (adrak) powder
Ground ginger or powdered ginger, is made by simply drying out peeled fresh ginger root, then grinding it to a fine powder. It is pale yellow in color and should have a pungent, spicy smell to indicate freshness. Ground ginger has a warm, spicy bite, is a little bit sweet, and is not as strongly flavored as fresh ginger.
It is popular for its anti-inflammatory properties, and has long been used as treatments for nausea and digestive complaints. It is also used often in teas and drinks.
Ginger has long been a part of European, Asian, African, Russian, and Middle Eastern cuisine; and for most of its history dried ginger has been used more than fresh as fresh ginger never survived the caravan and trade routes. The root of the rhizome plant Zingiber officinale doesn’t have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony- peppery flavor will be released. Ginger will actually lose a lot of its flavor due to a chemical reaction with sunlight, so it should be stored in an airtight container in a dark place. This ginger root powder should be applied judiciously as its flavor is piercing and intense.
Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.
INDIAN NAME OF SPICES
Hindi : Adrak Bengali : Ada Gujarati : Adu Kannada : Shunti, Ardraka Malayalam : Inchi Marathi : Ale Oriya : Ada Punjabi : Adrak Sanskrit : Ardraka Tamil : Inji Telugu : Allamu, Sonthi Urdu : Adrak, Adhrak
|Dimensions||12 × 12 × 13 cm|
1 kg., 100 gm, 500 gm.
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