Dry Ginger (Sonth)

Description

Dry Ginger (Sonth) (سونٹھ)

Sonth is dried ginger. It is warmer and stronger than fresh ginger and is a basic item in every desi kitchen and pansar store.

Quick facts

Below are the ways Sonth is valued in Pakistani homes and kitchens. This is traditional and general information, not medical advice.

15 ways to use Sonth

1. Chai: Add a pinch of powder while boiling tea.
2. Winter mix: Mix a pinch with honey and black pepper.
3. Panjiri: Add ground sonth with ghee, flour and dry fruits.
4. Pinni and laddu: Mix into winter sweets.
5. Saunth chutney: Cook with imli and gur.
6. Qehwa: Boil a small piece with cinnamon and cloves.
7. Soup: Add a pinch to winter soups.
8. Daal: Add a pinch to daal tarka.
9. Digestive mix: Mix with ajwain and black salt.
10. Trikatu: Mix with black pepper and pippli in equal parts.
11. Milk: Add a pinch to warm milk with jaggery.
12. Baking: Use in ginger biscuits and cakes.
13. Joint oil: Warm with mustard oil for an old style massage oil.
14. Travel: Carry a small pouch for journeys.
15. Storage: Keep whole pieces and grind as needed.

20 benefits and traditional uses of Sonth

1. Stronger than fresh ginger: Drying makes it warmer and more pungent.
2. Winter warmth: A classic winter spice in desi homes.
3. Gas and heaviness tradition: Used in the tradition for a heavy, gassy stomach.
4. Digestive tradition: Taken with meals in the tradition for easy digestion.
5. Throat tradition: Mixed with honey in cold weather.
6. Panjiri ingredient: Essential in winter panjiri and pinni.
7. New mothers’ tradition: A key ingredient in desi foods after childbirth.
8. Joint comfort tradition: Included in traditional joint care mixes.
9. Travel sickness tradition: Used in the tradition during journeys.
10. Tea and qehwa: A pinch gives a warm kick to chai.
11. Unani formulas: Used by hakeems in many digestive powders.
12. Pairs with black pepper: Classic with kali mirch and pippli in trikatu.
13. Appetite tradition: Traditionally used to wake up appetite.
14. Soup flavour: Adds warmth to soups and yakhni.
15. Chutney use: Used in saunth ki chutney with imli.
16. Long shelf life: Dried root keeps for many months.
17. Easy to grind: Grinds easily into fine powder at home.
18. Small amount needed: A pinch is enough for warmth.
19. No additives: Pure dried ginger root.
20. Trusted remedy: Part of desi kitchen medicine for centuries.

Buying tip: Good sonth is pale yellow to light brown, fibrous and very pungent. No sharp smell means old stock.

Why buy from Maqsood Herbal Store

We have been in the herbal trade since 2005. Every item is checked for correct identity, colour, smell and cleanliness, and packed fresh after you order. We deliver all over Pakistan within 3 days for a flat Rs 300. You can pay by Cash on Delivery, JazzCash or Easypaisa. Sealed items can be returned within 7 days.

Storage

Keep in a cool, dry place in an airtight container, away from direct sunlight and moisture. Always use a dry spoon.

Please see a doctor

Traditional use is not the same as proven medical treatment. Please see a doctor or a qualified hakeem before using any herb for a health problem, especially if you are pregnant or breastfeeding, giving it to a child, taking regular medicine, or have a long term illness. Stop use and see a doctor if you notice any allergy or side effect.

Need guidance? WhatsApp Hakeem Rizwan Maqsood at +92 301 7531564, daily from 9 AM to 9 PM.

Urdu mein khulasa

سونٹھ: مقصود ہربل اسٹور سے اصل اور صاف مال، احتیاط سے پیک کیا گیا۔ کسی بیماری میں استعمال سے پہلے ڈاکٹر یا حکیم سے مشورہ ضرور کریں۔ پورے پاکستان میں 300 روپے ڈیلیوری، کیش آن ڈیلیوری دستیاب۔

Disclaimer: This product is not intended to diagnose, treat, cure or prevent any disease. The information on this page describes traditional use only and is not medical advice.