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Kerala Dry Ginger
Kerala Dry Ginger (सौंठ / Sonth / Sukku) is a powerhouse of Ayurvedic wellness. Our dried ginger rhizomes from Kerala are pungent, warming and intensely aromatic — essential in traditional herbal formulations, chai, rasam and Trikatu preparations.
SKU: SFN-KG-026-100GGoes well with
Black Pepper Powder
0g
Bayleaf
Ceylon Cinnamon
0g
Kerala Chilly
0g
Tail & Long Pepper
0g
Cardamom
0g
Ceylon Cinnamon
0g
Kapok Buds
0g
- Energy 335 kcal
- Total Fat 4g
- Calcium 114mg
- Protein 9g
- Potassium 1340mg
- Iron 11mg
- Magnesium 214mg
- Carbohydrates 71g
If you’re looking to return or exchange your order for whatever reason, we're here to help! We offer free returns within 30 days of purchase. You can return your product for store credit, a different product, or a refund to the original payment method.
If you’re looking to return or exchange your order for whatever reason, we're here to help! We offer free returns within 30 days of purchase. You can return your product for store credit, a different product, or a refund to the original payment method.
If you’re looking to return or exchange your order for whatever reason, we're here to help! We offer free returns within 30 days of purchase. You can return your product for store credit, a different product, or a refund to the original payment method.
DELIVERY BETWEEN: 27 MAR-28 MAR
Add ₹ 250 more for a free gift
- Premium Kerala Dry Ginger (सौंठ / Sonth / Sukku) — intensely pungent dried ginger rhizomes from the spice-rich soils of Kerala
- Traditional sun-drying concentrates ginger's bioactive compounds — especially gingerols and shogaols — to levels higher than fresh ginger
- 100% natural whole dried rhizomes; no sulphur treatment, bleaching or artificial whitening
- A foundational ingredient in Ayurveda — used in Trikatu (with black pepper and long pepper) and countless herbal formulations
- Essential in South Indian rasam, masala chai, dry ginger coffee (sukku kaapi) and traditional winter remedies
- Shogaols formed during drying are considered more potent than gingerols in fresh ginger — making dry ginger therapeutically superior
- High shogaol content — more potent anti-inflammatory and antioxidant activity than fresh ginger
- Powerful digestive aid that stimulates digestive enzymes and relieves nausea and indigestion
- Natural warming herb that improves circulation and relieves cold-weather discomfort
- Traditionally used in Ayurveda for joint pain, arthritis support and respiratory wellness
- Supports healthy blood sugar levels and metabolic function
- A core component of Trikatu — the classic Ayurvedic triple-pepper digestive formulation
- Origin: Kerala, India — ginger grown in the fertile laterite soils of Wayanad and Idukki
- Processing: Fresh ginger rhizomes boiled briefly and sun-dried for 7–10 days; no sulphur treatment
- Shelf Life: 24 months from date of packaging
- Storage: Store in an airtight container in a cool dry place away from moisture
- Allergen Info: No common allergens; FSSAI-compliant facility
- Dry vs Fresh Ginger: Dry ginger has a more intense, spicier and more concentrated flavour — not a 1:1 substitute; use less
- Sukku Kaapi: Simmer dry ginger with water and pepper; strain and drink with jaggery for a traditional South Indian wellness drink
- Free shipping on orders above ₹499 across India
- Delivery in 3-7 business days depending on location
- Express delivery available in major cities within 2-3 business days
- All products are packed in food-grade resealable packaging to maintain freshness
- 7-day hassle-free return policy for damaged or incorrect products
- Contact support@naturalandfresh.in for return or exchange queries
FAQs
Fresh ginger contains primarily gingerols. When dried, gingerols convert to shogaols — compounds considered even more potent for anti-inflammatory and antioxidant activity. Dry ginger is more concentrated, spicier and has a distinct warm, earthy flavour different from fresh ginger's bright, juicy heat. Use less dry ginger than fresh in recipes.
Trikatu is a classical Ayurvedic formulation combining three 'hot' herbs: dry ginger (Sonth), black pepper (Kali Mirch) and long pepper (Pippali). Together they kindle digestive fire (Agni), support respiratory health and enhance bioavailability of other herbs. Dry ginger is the warming, carminative component of this powerful triad.
Lightly crush a small piece of dry ginger. Add to 1.5 cups of water with 2–3 black peppercorns. Boil for 10 minutes until the water reduces to 1 cup. Strain. Add jaggery or honey to taste. Drink warm — traditionally consumed in the morning or during monsoon and winter for digestive wellness and immunity support.
Shogaols and gingerols in dry ginger have well-documented anti-inflammatory properties. Multiple studies support ginger's role in reducing pain and stiffness associated with arthritis and joint inflammation. In Ayurveda, dry ginger is a primary ingredient in formulations for joint health such as Trikatu and various ginger-based churnas.
