PRODUCTS

DRY GINGER

CRISTA offers you the most premium grade whole Dry Ginger sourced from the growing regions in South India. Our supplier base has been built over four decades of trust and our spices frequently sampled to pass American Spice Trade Association (ASTA) specifications for cleanliness.

Origin

Half the world’s ginger is produced on India’s Malabar Coast, in the cities of Calicut and Cochin. Ginger is the one-year-old root of a tall lilylike perennial plant that is native to Egypt and Greece.

Forms

Pieces of rhizome, slices or powder.

How to Store

Store in an airtight jar in a cool, dry place.

Taste

Whole, dried ginger is less aromatic than fresh ginger but once bruised or powdered, it is warm and peppery. The taste is fiery, pungent and penetrating with a hint of lemon.

Crista Tips

The best quality Ginger is pungent and lemony whereas poor quality Ginger is sharp and biting with a fibrous texture. It is recommended to buy whole Ginger or sliced Ginger and grate when needed. Use in the middle or at the end of cooking. Ground Ginger generally lacks the aroma of fresh Ginger.
SCIENTIFIC REMEDIES OF DRY GINGER:
  • Cures motion sickness
  • Reduces the symptoms of morning sickness
  • Prevents symptoms related to asthma
  • Treatment of GERD
DID YOU KNOW?

Fresh and Dried Ginger are both used in savory dishes but only Dried Ginger is used in sweet dishes.

CRISTA QUALITY CONTROL TIP:

Spices should ideally be stored between 10 and 15 degrees Celsius. Under ideal conditions, ground spices will keep for 1 year and whole spices for 1 to 2 years. Tightly close the container immediately after use and return it to a cold storage space as soon as possible.