Slices for slow infusion
Use slices in tea, broth, stews and simmered drinks.
Larger, even slices are easy to strain and release flavour more gradually than powder.
HOW TO USE DRIED GINGER
Dried Ginger Slices or Powder: How to Choose
Dried ginger is warmer and more concentrated than fresh ginger. Slices release flavour slowly into tea and broth; powder works quickly in baking, marinades and seasoning blends.
PRACTICAL TIPS
Choose the form, then protect its flavour
Powder for even mixing
Use powder in baking, marinades, sauces and dry seasoning blends.
Fine powder mixes smoothly; a coarser powder gives more visible texture and a slower release.
Mesh changes texture
A higher mesh number generally means a finer powder.
Choose mesh from the equipment, mouthfeel and dispersion you need rather than assuming one size fits every recipe.
Keep it dry and sealed
Moisture and air quickly flatten the aroma of ground ginger.
Close the pack after use and store it away from steam, heat, direct light and strong odours.
QUICK CHECK
For a commercial ginger enquiry
- Slices or powder
- Required origin
- Treatment restrictions
- Slice size or powder mesh
- Moisture and testing requirements
- Packing, quantity and destination
If treatment restrictions or microbiological limits apply in your market, state them with the required slice size or powder mesh.