Dried ginger root is the dried rhizome of fresh ginger. After harvesting fresh ginger in winter, remove impurities such as fibrous roots and silt, soak slightly, clean, moisten thoroughly, and dry.
Dried ginger root is flat and blocky, with finger-like branches. The surface is grayish yellow or light grayish brown, rough, with longitudinal wrinkles and obvious links. Scaled leaves often remain at the branches, with stem marks or buds at the top of the branches. Solid in quality, yellow-white or gray-white in cross section, powdery or granular in nature, with obvious ring lines in the inner cortex, and scattered vascular bundles and yellow oil spots.
Although dried ginger root and fresh ginger are from the same source, can also be used as Chinese herbal medicines, but their usage are quite different. Fresh ginger is on the outside, dried ginger root is on the inside. The reason is that their composition has changed. According to the scientific literature, fresh ginger contains a large amount of water and volatile oil. The content of volatile oil in fresh ginger is higher than that in dried ginger. Fresh ginger contains trans-farnesaldehyde which is not found in dried ginger, and dried ginger root contains nerol acetate and isovanillin which are not found in fresh ginger.
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