Ginger Powder
Saunth
Ground from dried Cochin-grade rhizomes off the Malabar coast of Kerala, this ginger powder carries the region's signature lemony top-note over a sharp, warming pungency. Cool-milled to protect its volatile oils, it blooms with heat and a clean bite. Stir into chai and bakes, build curries and marinades, or whisk into tonics and dressings where fresh ginger would be too fibrous.
100 g250 g500 g
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
100 g250 g500 g
- India · Kerala, Cochin / Malabar coast
- Cochin grade · premium light powder
- Cold-milled dried rhizome
- High oil retention from low-temperature milling
- Steam-sterilised · ETO-free · aflatoxin & lab-tested
- 1-2 years ground, sealed and ambient
Also known as · Sonth · Dry Ginger · Zingiber officinale
How to use it
Masala chai and warming drinks
Curries, marinades and spice blends
Gingerbread, biscuits and bakes
Tonics, shots and dressings
Pickles and chutneys
Questions
- Is saunth the same as ginger powder?
- Yes. Saunth (also sonth) is the Indian name for dried ground ginger, the same as ginger powder. It is made by drying and milling the fresh rhizome, concentrating its warmth and pungency.
- Can I use ginger powder instead of fresh ginger?
- Yes, though it is more concentrated. As a guide, around a quarter to a half teaspoon of powder replaces a tablespoon of grated fresh ginger; add it early so its heat blooms into the dish.
- What makes Cochin ginger distinctive?
- Cochin-grade ginger from Kerala is known for a bright, lemon-like aroma layered over a sharp, biting pungency, owing to the high oleoresin content of ginger grown on the Western Ghats slopes.
