In a Bengali kitchen's storage cabinet between jars of garam masala and packets of dried red chillies, you would always find a special container of aada kucho shukno. These thin, crisp slices carry within them the whispered secrets of Bengali preservation techniques that your thakuma would practice during the harvest months.

Our dehydrated ginger slices maintain their distinct integrity when rehydrated to offer both texture and concentrated flavour to your cooking. Remember when jethima would reach for her jar of dried ginger slices during the monsoon season, dropping a few into bubbling macher jhol to add a warming depth that fresh ginger simply couldn't provide? Our Aada Kucho Shukno honours this tradition of resourcefulness and flavour preservation that defines Bengali culinary heritage.

Area of Procurement: North Bengal / North East

Specifications:

Traditional Applications

Soak a handful in warm water for 10 minutes before adding to your niramish ghonto (mixed vegetable curry) during the winter months when fresh ginger is scarce. For authentic pujo-bari (temple kitchen) style khichuri, add directly to simmering lentils and rice where they will slowly release their intense flavour. Didimas would grind these rehydrated slices with mustard to create a punchy paste for shorshe begun (mustard eggplant) that carries deeper notes than fresh ginger ever could.