Key facts
| Hindi name | Saunth |
|---|---|
| Also called | Sonth, chukku (Tamil) |
| Flavour | Warm, sharp and more pungent than fresh ginger. |
| Heat | Mild |
| Sold as | Ground, dried pieces |
| Stays fresh | Ground: 1 year · check your jars |
| Best substitute | Fresh ginger (about four times as much). |
| Used in | 7 of our blends and 4 of our dishes |
How to use it
Used in Kashmiri cooking, chai masala, sweets like panjiri and saunth chutney.
- Use about a quarter of the amount of fresh ginger called for.
Substitute
Fresh ginger (about four times as much).
Storage
Keeps about a year.
Kashmiri Pandit cooking uses dry ginger and fennel instead of onion and garlic.
Pairs well with
Dishes that use dry ginger
Blends with dry ginger
Tandoori masala
North India
A brick-red blend made for marinades; the colour comes from Kashmiri chilli rather than heat.
Kashmiri masala (ver style)
Kashmir
Kashmiri Pandit cooking relies on fennel, dry ginger and Kashmiri chilli rather than onion and garlic.
Curry powder (British-Indian style)
Britain
Curry powder is a British invention: Indian cooks rarely use one blend for everything, but it is handy and wi…
Frequently asked questions
What is dry ginger called in Hindi?
Saunth. Also known as Sonth, chukku (Tamil).
What can I use instead of dry ginger?
Fresh ginger (about four times as much).
How long does dry ginger keep?
Keeps about a year.
Tips from travellers
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Questions from readers
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