Yes — pharmacologically different, not just in form. Drying converts gingerol to shogaol, which is more potent as an anti-inflammatory and more heat-stable. Different molecule, different benefits. Use sonth for medicinal purposes, fresh ginger for cooking flavour.

In small amounts (¼ tsp or less), ginger actually reduces acid reflux by speeding gastric emptying. Large doses on an empty stomach can irritate. Start small, take with food or warm water.

Yes — all the same uses as sonth in traditional Indian cooking. Rasam, dal tadka, panjiri, gond ladoo, achar, and kadha. It is a kitchen ingredient, not just a supplement.

Ginger in small food amounts is generally safe and often used for morning sickness. Avoid high medicinal doses in the first trimester. Consult your doctor.

¼ to ½ tsp daily is the standard Ayurvedic recommendation — roughly 1–2g of sonth. Up to 1 tsp (4g) is considered safe for most adults. More adds intensity without proportional benefit and may irritate the gut. For kadha, ¼ tsp. For cooking, use as your dish calls for.

You can grind flakes fresh, right before use. The volatile oils in ginger — especially those responsible for pungent heat — oxidise quickly once ground. Fine powder sitting in a jar for months loses potency. Flakes stay stable longer. Grind in a mortar or small grinder before use. For kadha, flakes can go directly into the water as-is.