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Dried ginger root, called Gan Jiang in Chinese, has been part of everyday cooking and traditional blends for a very long time. It’s not the same as the fresh ginger you’d grate into a stir-fry — drying changes it, deepening the flavour and giving it more heat. The result is something warmer, sharper, and slightly earthy, perfect for slow brews and recipes that need a bit of punch. This 100g bag is just the right amount to keep in the cupboard for teas, soups, or the occasional spice experiment.
Across Asia, ginger has always been about more than taste. Families would brew it in winter for warmth or add it to heavy meals to help everything feel lighter. Its strong scent and fiery edge made it a favourite in herbal kitchens too. Today, it’s one of the best Chinese culinary herbs in the UK for anyone who enjoys bold flavours and a touch of tradition in their cooking.
Gan Jiang is also tied to the idea of balance. A small slice in a cup of hot water after dinner, or simmered into broth, was a simple daily ritual that made meals feel complete. That sense of comfort is something many people still enjoy, even if the reasons are different now.
The easiest way to start is with tea. Drop a few slices into hot water, leave them to steep, and you’ll have a strong, warming drink in minutes. Add honey, lemon, or even a stick of cinnamon if you prefer something rounder. In soups and stews, dried ginger root adds a steady background heat that works well with vegetables, chicken, or tofu.
You can also crush or grind the slices if you want a fresher ginger powder for baking or spice blends. Some people infuse it into syrups for desserts or cocktails, while others slip it into marinades where it mixes easily with garlic, soy, or citrus.
What makes dried ginger so distinctive is its aroma. Fresh ginger is sharp and zesty, but dried has a deeper, more lingering scent — slightly pungent, slightly woody. That’s why it’s often included in traditional blends meant to wake up the senses. Whether you believe in the old associations of warmth and energy or not, there’s no denying it changes a dish or a brew in a way few other spices can.
We don’t use sulphur to process our ginger. While sulphur might make herbs look brighter, it also changes their natural qualities, which is why we avoid it. Instead, our ginger comes directly from DaoDi regions in China, grown and dried where the plant has thrived for generations. Since 2010, we’ve worked with growers we know and trust, so you can be sure you’re getting an authentic, carefully handled herb.
This size is handy if you only need ginger now and then — enough for plenty of teas, a few soups, or to try in baking. If you find yourself reaching for it often, you can always move on to a larger bag, but for most home cooks, 100g is the sweet spot.
What is Dried Ginger Root (Gan Jiang)?It’s ginger that has been dried and sliced, with a warm, pungent flavour used in teas, soups, and spice blends.
How do I make ginger tea?Steep a couple of slices in hot water for 10–15 minutes. Add lemon or honey if you’d like to mellow the heat.
Why do people use Gan Jiang?Traditionally, it was tied to warmth and balance. Today, it’s valued for flavour, comfort, and versatility in the kitchen.
What does it taste like?Bolder and more pungent than fresh ginger, with an earthy warmth that builds during cooking.
Why buy the 100g pack?It’s a convenient amount for home use — enough to explore without committing to a big supply.
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