Viewed 7474 times
Peepramul is also known as ganthoda not same as sonth (dry ginger) though. It is typically used in powder form with equal mix of ginger powder, jaggery and water to help with the gastric troubles and joint pains. Peepramul powder is derived from a rhizoid which is similar to ginger root. The characteristic odor and flavor of peepramul root is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose about one to three percent of the weight of fresh peepramul root.
How to select
The peepramul powder should be free from dust, stones or ant debris. The powdered dry peepramul roots should be without any lumpiness. Check the expiry date before buying pre packaged peepramul powder.
· Young peepramul rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes.
· Peepramul powder can also be stewed in boiling water to make herbal tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added
· Peepramul Powder is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes.
How to store
The peepramul powder can be stored in an air tight container and used for months.
· In Ayurveda, it is advised to take ginger, licorice and Peepramul powder together everyday to guard the mobility of the body.
· Tea brewed with peepramul powder is a folk remedy for colds.