Dried ginger

Dried ginger is the root of the ginger plant (Zingiber officinale) that has been dehydrated for preservation and culinary use. Unlike fresh ginger, dried ginger has a more concentrated, warm, and spicy flavor, with slightly bitter and earthy notes that add depth and an aromatic touch to various preparations.

Ginger is native to Southeast Asia and has been used for centuries in both gastronomy and traditional medicine. The drying process enhances and changes its flavoring characteristics, making it especially popular in recipes that require prolonged infusion, such as stews, broths, marinades, desserts, and hot beverages.

Regarding its properties, dried ginger contains bioactive compounds with anti-inflammatory, antioxidant, and digestive effects, helping to relieve stomach issues, nausea, and promoting better blood circulation.

This ingredient is known by different names in Hispanic America, some common synonyms include:
- Ginger powder (when ground)
- Dried ginger root
- Dehydrated ginger
- In certain countries, it is also simply called dried ginger

It is a fundamental ingredient in various culinary cultures and provides an intense flavor in mixed spices, breads, desserts, beverages, and seasoned dishes, making it an essential pantry item in Latin American and global cuisine.