A Bengali rannaghor is incomplete without a small jar of dried ginger pieces—carefully preserved and absolutely essential. Our Ginger Powder connects you to this tradition of culinary medicine that Bengali grandmothers have passed down through generations, long before modern wellness trends discovered its benefits.

Remember those childhood winter mornings when Thakuma would crush dried ginger into a paste for aada cha (ginger tea)? Or how would Dida add a small piece to the simmering pot of macher jhol (fish curry) to cut through the heaviness? Our Ginger Powder honours these memories while providing the authentic ingredient your Bengali recipes call for.

Area of Procurement: Darjeeling Foothills / North Bengal

Specifications

Traditional Uses

Take a small spoon for the perfect aada cha on rainy afternoons, or grind into a warming paste for bhapa maach (steamed fish). During sheeter subah (winter mornings), add to your garom masala blend for an extra layer of warmth in niramish ghonto (vegetable medley). Many Bengali households still rely on it for jar panar shorbot (digestive drink) after heavy festival meals—a pinch of crushed Shunthi mixed with honey and lemon in warm water, the way maa would make to settle your stomach after Durga Pujo feasts.