Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.
The taste of dried ginger is more aromatic than pungent and is used quite often in bakery products such as spicy crackers. It is used crushed in Punjabi marinades for Tandoori starters, of both vegetarian as well as non-vegetarian varieties. It enhances the flavour of rich gravies and soups. Dried ginger is often a constituent of many powdered spices and masalas which are then used in gravies, curries, marinades and the like. Dried ginger is crushed or powdered and then used to brew teas.
Dried ginger should always be stored in an air tight container in a cool dry place away from moisture and humidity. Besides being a major culinary component of Indian cooking, traditional Ayurveda considers ginger an effective remedy for many gastrointestinal and blood diseases. It is used for abdominal bloating, coughing, vomiting, diarrhoea and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.