सुंठ पावडर · ginger
Dry Ginger Powder (Sunth)
Sun-dried ginger, finely milled for warmth and digestion.
Price on WhatsApp
सुंठ · dry ginger
Sunth: ginger at its most concentrated
Sunth is fresh ginger with the water taken out and nothing put in: peeled, sun-dried whole and milled fine. Drying deepens the spice — warmer, sharper and longer-lasting than fresh — which is why Ayurvedic kitchens have kept a jar of it for centuries.
Ours grows in the same black-soil belt as our turmeric, giving belt farmers a second high-value crop beyond sugarcane, and is dried and milled without additives of any kind.
सुंठ · the range
Our dry ginger
Prices and pack sizes come back on WhatsApp, usually within the day.
आमची पद्धत · why ours
What makes it different
Sun-dried whole, milled fine
The traditional method, unchanged: whole rhizomes dried in the sun until they concentrate, then ground. No extraction, no anti-caking agents.
One pinch, real bite
Because drying concentrates the spice, a small pinch in chai or kadha does what a thumb of fresh ginger does — with a deeper, warmer finish.
The belt's second crop
Ginger earns Kolhapur–Sangli farmers a second income from the same soil that grows our turmeric — part of the farm-side win we count on every jar.
पाककृती · cook with it
Dry Ginger in the kitchen
Family recipes from our own kitchen that use this staple.
गुळाचा चहा · Drinks & warmers
Gulacha Chaha (Jaggery Chai)
Cutting chai the old way — sweetened with gur, warmed with sunth.
10 min2 cupsView recipe
हळदीचं दूध · Drinks & warmers
Haldi Doodh
The original golden milk — one pan, ten minutes, real Lakadong depth.
10 min2 cupsView recipe
सुंठ काढा · Drinks & warmers
Sunth Kadha
The monsoon decoction — sunth, haldi and gur simmered into ten warm minutes.
12 min2 cupsView recipe
प्रश्न · good questions
Asked honestly, answered honestly
What is the difference between sunth and fresh ginger?
Sunth is fresh ginger dried whole in the sun, which removes the water and concentrates everything else. It is warmer and sharper than fresh, keeps for months without refrigeration, and dissolves evenly into liquids — which is why chai, kadha and winter laddoos traditionally use sunth rather than fresh ginger.
What do I use dry ginger powder in?
A pinch in chai or a warm glass of milk, a half-teaspoon simmered into a monsoon kadha, winter preparations like dink or aliv laddoos, and anywhere a recipe says sonth, soonth or sukku. Our recipes page has a jaggery chai and a kadha built around it.
Is anything added to it?
No. Peeled, sun-dried, milled — that is the whole ingredient list. No anti-caking agents, no starch fillers, no preservatives, which is also why we pack it in small jars meant to be used within months.
How long does it keep?
In an airtight jar away from light and moisture, sunth holds its bite for six months to a year. If it stops smelling sharp when you open the jar, it is past its best — the aroma is the freshness indicator.