In Jainism, the core principle guiding food choices is ahimsa (non-violence), especially towards even the tiniest forms of life. Jains avoid eating root vegetables (like potatoes, onions, garlic, ginger, etc.) because uprooting them kills the entire plant and disturbs many small life forms in the soil.

However, dry ginger (known as saunth or shunthi) is sometimes permitted in Jain dietary practices, particularly among some sects. The reason is that dry ginger is made from mature ginger roots that have already been harvested and dried. At this stage, it is believed that no live beings remain in the dried root, and the process does not support the growth of new life.

Still, it's important to note:

• Strict Jains (especially those following the Digambara tradition) may avoid all forms of ginger, fresh or dried.
• Some Shwetambar Jains allow the use of certain dried roots and spices like dry ginger and dried turmeric, considering them less harmful as they no longer support life.

Ultimately, the acceptance of dry ginger depends on the level of strictness, sect, and personal or community interpretation of Jain dietary rules.

Summary: Some Jains may consume dry ginger because, after drying, it is considered lifeless and does not involve as much violence as fresh roots. However, strict adherents may still avoid it to uphold the highest standards of ahimsa.