Dried Ginger Slices and Shreds Xiao Huang Jiang Zingiber officinale Culinary and Tea Herb 500g

Dried Ginger Slices and Shreds, known in TCM as Gan Jiang (干姜) and Xiao Huang Jiang (小黄姜), from Zingiber officinale rhizome. Sourced from Luoping, Yunnan, a recognized geographic-indication growing region, the mature small yellow ginger is washed, peeled, sliced, and steam-dried. In TCM theory ginger is pungent in flavor and warm in nature, traditionally associated with the spleen, stomach, lung, and heart channels. Use in teas, soups, and cooking as a traditional kitchen herb.

Key Selling Points

• Small yellow ginger from Luoping, Yunnan, a registered geographic-indication ginger region
• Made from Zingiber officinale rhizome, washed, peeled, sliced, and steam-dried
• Supplied as dried slices and fine shreds suitable for tea, decoction, and cooking
• In TCM theory ginger is pungent and warm, traditionally linked to warming the middle
• Bulk 500 gram pack with 12-month shelf life when stored refrigerated

Quality & Sensory

Dried slices and shreds typically show a golden yellow to pale tan color with a firm, fibrous texture. The aroma is typically sharp, warm, and spicy, and brewed or simmered ginger yields a pungent, warming, slightly sweet-hot taste.

Technical Specifications

Usage Scenarios

• Simmer slices or shreds into ginger tea with brown sugar or jujube
• Add to soups, stews, and braised dishes for warm spicy depth
• Steep shreds with red dates and longan for a seasonal winter drink
• Use in congee or marinades as a traditional culinary herb

Traditional Uses

In TCM practice, dried ginger is traditionally used to warm the middle and dispel interior cold, and it is a classic component of formulas such as Si Ni Tang and Li Zhong Wan. At home it is commonly simmered with brown sugar and jujube for winter ginger tea, added to lamb or chicken soups, or cooked into congee. Folk tradition also favors ginger drinks after exposure to cold or damp weather.

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