Introduction: Indian dry ginger is emollient, appetizer, laxative, stomachic, stimulant, rubefacient, aphrodisiac, expectorant and carminative. Dry ginger is important to strictly follow the recommended storage instructions for dry ginger to preserve its medicinal properties. Under such conditions dry ginger can be stored upto 24 months without losing its qualities.

Process of Extraction: Ginger is collected and then washed to remove physical impurities. Than the rhizomes are cut into pieces. The best way to cut the rhizomes into pieces are 1 to 1½ inches long that contains at least one eye. If ginger has simply been washed and dried, but not peeled, it is known commercially as "black" or "green" ginger, while the peeled product is known as "white" ginger. With peeled ginger, the outer peel is removed with special knives prior to drying, while with "split" ginger the ginger tuber is split first to speed up the drying process.

Ginger Flakes: Ginger flakes is the dehydrated form of ginger made into small pieces. Ginger flakes production needs proper observation and care otherwise the original smell, taste, and properties would be totally lost.

1. Dry ginger has been used along with other herbs as formulation for fever, asthma, jaundice, cough, dropsy.

2. Dry ginger prescribed as an adjunct to many tonic and stimulating remedies.

3. Dry ginger is good for cardiovascular health.

4. Dry Ginger increases the tone and peristalsis of the intestine and reduces flatulence. So it indicates in cases of diarrhea, colic, cramps, indigestion, loss of appetite.

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