Short description (Sunth Akha)

Dehydrated Ginger root is the oldest form of preserving this pungent Chinese spice. Even with modern refrigeration, today one still finds that dried ginger is preferred in Middle Eastern cooking.
The dried spice can be stored indefinitely. When needed, simply soak for one hour to rehydrate, and use as if fresh.
Dried ginger should be kept in a cool, dark space in an airtight container.