· By ODM Masala
Sonth Powder in English: What Dry Ginger Is & How to Use It
Quick answer: Sonth powder in English is dry ginger powder: fresh ginger root that has been sun-dried and ground fine. It tastes warmer, earthier and more concentrated than fresh adrak, and Indian kitchens use it in chai, sweet chutney, laddoos, panjiri, dals and winter drinks.
Sonth (also spelled saunth or sointh) is also known as dry ginger powder, ground ginger or dried ginger in English, sukku podi in Tamil, chukku podi in Malayalam, sunthi in Marathi and shuntho in Bengali. If a recipe says "ground ginger", this is the spice it means.
Most of us know sonth only as a pinch in winter chai. But it does far more in the kitchen, and once you know when and how to add it, you will reach for the jar every week.
What Is Sonth, Exactly?
Sonth is the same ginger root you buy fresh, with the water taken out. Drying changes its character: the sharp, juicy bite of adrak turns into a deeper, slow, warming heat with a faint sweetness. Because there is no moisture, a little powder goes a long way and it blends evenly into dry mixes, batters and sweets where fresh ginger would not work.
ODM Dry Ginger Powder (Sonth) is pure ground ginger with no fillers, so the colour is a natural pale beige and the smell is strong the moment you open the pack.
7 Ways to Use Sonth in Indian Cooking
- Saunth ki chutney: the sweet-sour tamarind and jaggery chutney served with samosa, dahi bhalla and chaat is literally named after sonth. Simmer tamarind pulp with jaggery, then add sonth, roasted jeera and a pinch of kala namak.
- Masala chai: add a small pinch while the tea boils with milk. For a ready blend, see our homemade chai masala recipe.
- Laddoos and panjiri: atta laddoo, gond laddoo and panjiri get their familiar warm note from sonth. Stir it into the roasted flour and ghee just before adding sugar.
- Kadha and winter drinks: boil water with sonth, a few peppercorns, tulsi and jaggery for a warming home kadha, or stir a pinch into hot milk.
- Dal and sabzi: when you have run out of fresh ginger, a pinch of sonth in the tadka or in the last few minutes of cooking gives dal and aloo sabzi a gentle ginger warmth.
- Spice blends and rubs: sonth mixes evenly into dry rubs for paneer tikka, roasted makhana and homemade masalas.
- Achar and sweets: it adds warmth to sweet mango chunda and to festive halwas, and pairs well with elaichi and dalchini in baked treats.
How Much Sonth Should You Use?
Sonth is strong, so start small and taste. These are rough home-kitchen starting points, not fixed rules:
| Dish | Starting amount | When to add |
|---|---|---|
| Masala chai (2 cups) | 1 small pinch | While tea boils with milk |
| Saunth chutney (1 cup) | 1 tsp | Last 2 minutes of simmering |
| Atta laddoo (about 12) | 1 to 1½ tsp | After roasting flour, off heat |
| Dal or sabzi (4 servings) | ¼ tsp | In tadka or last few minutes |
| Kadha (2 cups water) | ½ tsp | At the start, boil 5 minutes |
Sonth or Fresh Ginger: Which Should You Pick?
Use fresh adrak when you want a bright, juicy bite, as in ginger-garlic paste, stir-fries and fresh chutneys. Use sonth when you need a dry ingredient that blends evenly and keeps for months: chai blends, laddoos, panjiri, dry rubs and sweet chutney. We explain the swap ratio and flavour difference in detail in Sonth vs Adrak.
Tips for Cooking With Sonth
- Do not fry sonth alone in very hot oil for long; it scorches quickly and turns bitter. Add it with other spices or once the heat is lowered.
- In sweets, mix it with the dry flour first so you do not get a strong lump in one bite.
- Store it in an airtight jar away from the stove, light and steam. A dry spoon every time keeps it from clumping.
- If the smell has gone faint, it has lost its oils. Fresh sonth should smell sharp and warm the moment you open the jar.
Our sonth is handpicked, ground without fillers, artificial colours or preservatives, so what you smell and taste is just ginger. For more on its traditional place in Indian homes, read our first guide to sonth.
FAQ
What is sonth powder called in English?
Sonth powder is called dry ginger powder or ground ginger in English. It is made by drying fresh ginger root and grinding it into a fine powder.
Can I use sonth instead of fresh ginger?
Yes, in most cooked dishes. Use much less, because sonth is concentrated: start with about ¼ teaspoon for every tablespoon of grated fresh ginger and adjust to taste.
Is sonth the same as saunf?
No. Sonth is dried ginger, while saunf is fennel seed. The names sound alike, but they taste completely different and are not interchangeable.
If you want to try it this winter, start with a pinch in tomorrow's chai using ODM Sonth Powder.