English Name: Ginger (dry)
Sanskrit Name: Shunti
Botanical name – Zingiber officinale
Shunti basically the dry form of ginger is a common spice in the Indian kitchen. Comparatively having less heating effect on the body than the fresh ginger, Shunti / Dry ginger can be used to replace fresh ginger in all the recipes. It is an important ingredient in Ayurvedic formulations like Gokhsuradi Guggulu, Kanchanar Guggulu, Karpur Hinguvati, Vasadivati, Pratirodha Kalpa, Dadimastak Churna, Trikatu churna and Tulsi-Ginger Herbal Tea.
Shunti is vata and kapha alleviating.
It bears an enormous number of pharmacological activities among those, Neuro-protective activity and activity against colon cancer have facilitated the extent of further research for finding out less toxic and more potent drugs for the better treatment of related diseases. Ginger is extensively used around the world in foods as a spice. Ginger has been used for cold-induced disease, nausea, asthma, cough, colic, heart palpitation, swellings, dyspepsia, loss of appetite, dyspnoea, vomiting, gastritis, thirst, post partum disorders and rheumatism. It is a carminative & antipyretic and is used to treat bronchitis, gastrointestinal disorders and piles.
It is used externally as a paste in inflammations, rheumatoid arthritis, painful oedematous conditions and headaches. In fever with chills, dry ginger powder is rubbed on the body.