Dry Ginger

Ginger is a versatile herb predominantly grown in Asia, widely used both as a spice in cooking and for its therapeutic qualities. Ginger is actually an underground stem, known as a rhizome, and can be used in various forms: fresh, powdered, dried, or as an oil.

We offer high-quality ginger that is popular as both a seasoning and a condiment. It imparts a delicious taste and rich flavor to dishes. Beyond its culinary uses, ginger is also known for its health benefits, including reducing cholesterol and lowering blood pressure. Due to these properties, ginger is in high demand in both the food and pharmaceutical industries. Additionally, ginger root is commonly used in cakes, cookies, breads, beverages, sauces, and fruit dishes, and is especially prevalent in Asian cuisine.

Botanical Name: Zingiber officinale
Family Name: Zingiberaceae

Other Names:
African Ginger, Amomum Zingiber, Ardraka, Black Ginger, Cochin Ginger, Gan Jiang, Gingembre (French), Gingembre Africain, Gingembre Cochin, Gingembre Indien, Gingembre Jamaïquain, Gingembre Noir.

Ginger is an upright tropical plant that can grow up to 1 meter tall. Originating in India, ginger is now cultivated in tropical climates worldwide, with major producers including China, Taiwan, Nigeria, Jamaica, Mauritius, and Australia. Ginger thrives in warm, humid climates with heavy rainfall and grows best in sandy or clay loam soil with good drainage.

Forms of Ginger:
Ginger is typically available in three different forms:

1. Fresh Root Ginger: Often consumed in the regions where it is produced, though it can be transported internationally. Both mature and immature rhizomes are used as fresh vegetables.
2. Preserved Ginger: Made from immature rhizomes, preserved ginger is often exported. Only the youngest, most tender stems are used.
3. Dried Ginger Spice: Produced from mature rhizomes, which develop a stronger flavor and aroma as they age. Dried ginger can be ground and used as a spice or for extracting ginger oil.

Processing of Dried Ginger:

• Ginger is typically harvested between 8 to 9 months after planting, when the rhizomes have developed a robust aroma and flavor. If harvested later, the fiber content may become too high.
• The rhizomes are harvested, and their roots and leaves are removed before being washed.
• The rhizomes are then peeled, roughly scraped, or chopped into slices to inactivate them.
• After peeling and washing, the rhizomes are soaked in clean water for 2-3 hours.
• The rhizomes are then sun-dried on a concrete floor until they reach a final moisture content of 10%, a process that can take 7 to 14 days depending on weather conditions.
• After drying, the rhizomes are cleaned to remove any remaining dirt, dried peel, or other foreign material. For larger quantities, an air separator can be used.
• Finally, the dried rhizomes are packaged into jute bags. While dried ginger can be stored at room temperature for short periods, it can be kept in cold storage for longer shelf life.

Specification of Dry Ginger :

Product name	Dry Ginger
Parts used	Rhizomes
Grade	Standard
Color and appearance	Yellowish Brown
Organoleptic characters	Characteristic taste & aroma
Physic-Chemical Analysis
Extraneous matter	2% Max.
Moisture	13% Max.
Total Ash	8% Max.
Volatile Oil	1% Min. (ML/100 GM)

Container :

Loading	Capacity
50 Kgs/Gunny Bag	12.5 MT/20’fcl And 25 MT/40’hq
25 Kgs/Gunny Bag	12.5 MT/20’fcl And 25 MT/40’hq