Dried Crystalized Ginger | Sweetened

Sold in 14 oz., 2 lb. and 4 lb. Options in Re-Sealable bags.

---

Ingredients: Unsulfured Dried Ginger Slices, Granulated Cane Sugar.

Ingredient Country of Origin: Thailand

Allergen Declaration Statement: Free from; Gluten, Wheat, Legume Family {Peanuts, Soy beans, lentils, chickpeas, and lupin, beans (kidney, black, pinto, navy, string, fava), and peas (green, split, black-eyed), plus others like mung beans, adzuki, and tamarind}, Tree Nuts {almonds, cashews, hazelnuts, macadamia nuts, pecans, pistachios, walnuts, brazil nuts, pine nuts, & coconut}, Shellfish aquatic invertebrates (crab, lobster, shrimp, prawns, crayfish), Crustaceans mollusks (clams, mussels, oysters, scallops, squid, octopus, snails), Fish {vertebrates having a backbone} , Sesame, Milk/Dairy, Eggs, Mustard, Sulfur Dioxide, Potassium Sorbate.

Packaging Procedure: Hand Packaged on dedicated Gerbs equipment Johnston, RI.

---

Introducing Gerbs Dried Granulated Ginger Slices

Dried granulated ginger is dehydrated, powdered ginger root, offering a concentrated, spicy warmth ideal for baking, teas, rubs, and spice blends, providing intense flavor and digestive benefits but requiring less volume than fresh ginger (about ¼ tsp dried for 1 tbsp fresh), and should be stored airtight for 6-12 months.

Key Characteristics

• Flavor: Intense, warm, spicy, and slightly sweeter than fresh ginger.
• Form: Ground from dried root, often called “ground ginger,” not actual granules.
• Potency: More concentrated than fresh ginger, with compounds like shogaols becoming more prominent.

Uses

• Baking: Cookies, cakes, gingerbread.
• Beverages: Teas, spiced milk, cocktails.
• Savory: Spice rubs, marinades, curries, soups, and stews.

Substitution & Storage

• Ratio: Use about ¼ teaspoon of dried ginger for 1 tablespoon of fresh ginger.
• Storage: Keep in an airtight container in a cool, dark place to maintain potency for 6-12 months.

Dried granulated ginger offers a spicy, warm, earthy, and pungent flavor, more concentrated and less citrusy than fresh ginger, with a deep, lingering heat that’s perfect for baking, teas, and robust spice blends, unlike fresh’s zesty brightness. It’s sweeter, warmer, and deeper in flavor, losing some of fresh ginger’s sharp, bright notes but gaining intense warmth and a longer shelf life.

Key Flavor Characteristics

• Spicy & Warm: A strong, penetrating heat from gingerols, delivering a comforting warmth.
• Earthy: Deeper and more grounded than fresh, with less of the bright, zesty notes.
• Peppery: A distinctive pungent, almost fiery kick.
• Slightly Sweet: A subtle sweetness balances its pungency, especially in baked goods.

Texture & Aroma

• Texture: Hard, brittle, and often ground into a powder or small granules for easy mixing.
• Aroma: Concentrated, earthy, and spicy, lacking the fresh, vibrant scent of raw ginger.

HOW ARE THEY MADE

Making dried granulated ginger involves peeling and thinly slicing fresh ginger, then thoroughly dehydrating it in a dehydrator or low oven until brittle, and finally grinding the dried pieces into a powder, often with a coffee grinder, followed by sifting and storing in an airtight container for long-lasting spice. The key is ensuring the ginger is completely dry before grinding to achieve a fine, non-clumping powder with intense flavor.

KEY HEALTH BENEFITS

Dried ginger, rich in gingerols and shogaols, offers potent anti-inflammatory and antioxidant properties, significantly aiding digestion by speeding gastric emptying, relieving nausea, and calming stomach upset, while also supporting brain health, balancing blood sugar, boosting immunity, and easing pain, making it a powerhouse for overall wellness.

Nutritional Highlights

• Bioactive Compounds: Contains powerful gingerols, shogaols (more potent in dried form), and zingerone.
• Minerals & Vitamins: A source of potassium, calcium, phosphorus, magnesium, folate, and choline.
• Antioxidants: High in polyphenols that fight damaging free radicals.

Key Health Properties & Benefits

• Digestive Aid: Accelerates stomach emptying, relieving indigestion, bloating, gas, and constipation.
• Anti-Nausea: Highly effective against nausea from pregnancy, chemotherapy, and motion sickness.
• Anti-inflammatory: Reduces inflammation, helping with conditions like arthritis, muscle soreness, and migraines.
• Blood Sugar Control: Improves insulin sensitivity and lowers fasting blood sugar levels, beneficial for Type 2 diabetes.
• Brain Function: Antioxidant and anti-inflammatory effects may protect cognitive function and memory.
• Immune Support: Antimicrobial and antioxidant properties help fight colds, flu, and strengthen defenses.
• Pain Relief: Natural painkiller properties help ease chronic and acute pain, including menstrual cramps (PMS).

HOW TO COOK & INCORPORATE DRIED GINGER INTO YOUR DIET

Enjoy dried ginger in cooking by adding powder to baked goods (gingerbread, muffins), spice rubs, curries, soups, marinades, and teas for warmth and spice, while crystallized/candied ginger makes a sweet snack or addition to fruit salads, and powdered ginger can replace fresh (1/4 tsp powder for 1 tbsp fresh) in most recipes for its intense flavor.

In Savory Dishes

• Stir-Fries & Curries: Add powder or flakes with garlic and soy sauce for authentic Asian flavors in chicken, veggie, or seafood stir-fries.
• Soups & Stews: A pinch of powder adds depth to lentil, chicken noodle, or root vegetable soups.
• Marinades & Rubs: Mix powder with oil, honey, lemon juice for meats, tofu, or fish.
• Grains: Stir into cooking rice or quinoa for an aromatic twist.

In Sweet Dishes & Drinks

• Baking: Essential for gingerbread, cookies, cakes, muffins, adding spice and warmth.
• Desserts: Infuse caramel sauce or add to fruit pies, jams, and puddings.
• Beverages: Make ginger tea (hot/iced), add to smoothies, or create simple syrups for drinks.

Different Forms

• Powder: Most common, great for baking, spice blends (like garam masala), and drinks; use 1/4 tsp for 1 tbsp fresh ginger.
• Crystallized/Candied: Sugar-coated chunks, perfect as a snack, in fruitcakes, or dipped in chocolate.
• Dried Slices/Flakes: Good for infusing liquids or adding texture to stir-fries.

Tips for Using

• Start Small: Dried ginger is potent; begin with small amounts and adjust.
• Pair With: Works well with cinnamon, cloves, turmeric, coriander, and citrus.
• Storage: Keep in an airtight jar away from light for best flavor.

Order now and Taste the Goodness of Gerbs!

---

Storage Recommendations

For the best flavor and freshness, we recommend storing your Gerbs in an airtight container in a cool, dark place such as a pantry or kitchen cabinet, away from sunlight and heat sources like the oven.

Each time the container is opened, oxygen sneaks in and can speed up rancidity, so try to keep only about one pound of product accessible at a time.

While Gerbs can be frozen, we don’t recommend it. Freezing and thawing can change the natural cell structure, which may affect texture and taste. Keep them cool, dry, and sealed tight for the best experience!