Ginger is a common herb that has a familiar acrid flavor and aroma. It is often dried and ground and used as a spice for cooking and baking. You can also find dried, candied ginger in some types of sweets. Ginger is known for its effects on stomach diseases such as nausea, morning sickness, colic, gas and diarrhea. For this reason, it is often used as a tonic and is added to foodstuffs containing cabbage, cauliflower and other gas-producing ingredients. Keep dried ginger on hand for use in various dishes.
- Add dried ginger powder in casseroles, soups, curries, casseroles and other dishes. It is best to add a fine powdered spice ingredient when the dish is almost full, so it will not cook, and it loses its flavor as a result. If you are doing something it is quite dry ginger powder dissolved in hot water or other liquid to ensure that it is distributed evenly on the plate.
- Use dried, sugared ginger pieces in baked or cooked desserts. Cut ginger into small pieces and combine with fresh or dried fruit to make stewed fruits, apple crumble, fruit cakes, gingerbread or puddings. It can also be used to season homemade pancakes and waffles.
- Dry ginger substitute fresh ginger, dry part of ginger cook with a few tablespoons of water in a saucepan over low or medium heat. Be careful not to burn the ginger, as it will affect your taste.
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