Dry ginger, also known as dried ginger or Zingiber officinale, is the dried form of fresh ginger root. It has a light brown, rough exterior with a pungent, spicy aroma and a sharp, slightly sweet flavor. Unlike fresh ginger, which is juicy and slightly fibrous, dry ginger is more concentrated in flavor and can be ground into a fine powder. Dry ginger is widely used in both culinary and medicinal applications. In cooking, it is commonly used in spice blends, curries, teas, and desserts, where its warm, spicy flavor adds depth and heat. It is also a key ingredient in many traditional medicines, especially in Ayurvedic and Chinese medicine, where it is believed to aid digestion, relieve nausea, reduce inflammation, and improve circulation. Rich in bioactive compounds such as gingerol, dry ginger is known for its anti-inflammatory, antioxidant, and digestive benefits. It also contains essential minerals like magnesium and potassium. Dry ginger can be consumed in its powdered form, used in herbal teas, or added to dishes for a warming kick.