Whole Ginger
Sliced/Flakes
Powder

Botanical Name: Zingiber officinale

Family: Zingiberaceae

Harvest Season:

Forms: Whole, Sliced Ginger, Ginger Powder

Varieties:

Ginger is a rhizome of a flowering plant utilized as a spice and as medicine since the ancient times. Ginger has white and pink buds which bloom into yellow flowers. When the stalk withers, the rhizome is harvested and immediately scalded to prevent sprouting. Traditionally, the warming and aromatic properties of ginger led to its use for numerous indications. It is a digestant and carminative, and was used for dyspepsia and bowel colic. It is a general stimulant, being one of many spices that are regarded as being aphrodisiacs. Ginger has been recommended as an expectorant and it is traditionally used in teas or soups to treat colds or bronchitis.

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In ancient time, southern part of China has cultivated the ginger, than it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Currently, India is the greatest producer of ginger in the world.

Ginger grows in warm and humid climate. It is mainly cultivated in the tropics from sea level to an altitude of 1500m, both under rainfed and irrigated conditions. For successful cultivation of the crop, a moderate rainfall at the sowing time till the rhizomes sprout, fairly heavy and well-distributed showers during the growing period, and dry weather with a temperature of 28°C to 35°C for about a month before harvesting are necessary. Prevalence of high humidity throughout the crop period is desirable. Ginger thrives best in well-drained soils like sandy or clay loam, red loam or lateritic loam. A friable loam, rich in humus are ideal. However, being an exhaustive crop, soil should be rich in fertility.

Ginger is always propagated by portions of the rhizomes, known as seed rhizomes. Plantation of Ginger is initiated in First week of May. The green Ginger will be available from 170-185 days after the plantation. The dry Ginger will be harvested between 245-260 days.

Ginger is commercially available in chopped, powder, dry and fresh forms. It is widely used in pickles, culinary and medicine at different part of the world.

Ginger is used for flavoring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes, marinades, and stews. Dry Ginger is mainly used as ingredients in culinary, bread, cookies, crackers and cakes, ale and beer.

Benefits

Lowers blood sugar and increases insulin release

Supports blood platelet health and cardiovascular function
Soothes migraines

Slow down DNA damage

Short-term relief of pregnancy-related nausea and vomiting

Enhances natural resistance for cold and flu

Also uses in abdominal bloating, coughing, vomiting, diarrhea, and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.

Helps in digestion

Relieves Nausea, Including Dizziness from Motion Sickness
Relieves Gas and Bloating

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Nutrient Unit 1Value per 100 g
Proximates
Water g 78.89
Energy kcal 80
Protein g 1.82
Total lipid (fat) g 0.75
Carbohydrate, by difference g 17.77
Fiber, total dietary g 2
Sugars, total g 1.7
Minerals
Calcium, Ca mg 16
Iron, Fe mg 0.6
Magnesium, Mg mg 43
Phosphorus, P mg 34
Potassium, K mg 415
Sodium, Na mg 13
Zinc, Zn mg 0.34
Vitamins
Vitamin C, total ascorbic acid mg 5
Thiamin mg 0.025
Riboflavin mg 0.034
Niacin mg 0.75
Vitamin B-6 mg 0.16
Folate, DFE µg 11
Vitamin B-12 µg 0
Vitamin A, RAE µg 0
Vitamin A, IU IU 0
Vitamin E (alpha-tocopherol) mg 0.26
Vitamin D (D2 + D3) µg 0
Vitamin D IU 0
Vitamin K (phylloquinone) µg 0.1
Lipids
Fatty acids, total saturated g 0.203
Fatty acids, total monounsaturated g 0.154
Fatty acids, total polyunsaturated g 0.154
Fatty acids, total trans g 0
Cholesterol mg 0
Product Name Ginger – Whole/Sliced/Powder
Appearance Light Brownish
Aroma Strong pungent, spicy
Quality Premium, A, B and Commercial Grade
Physical and Chemical Analysis
Moisture content < 12 %
Foreign matter < 1.0 %
Hot water insoluble < 5 %
Ash content < 7 %
Acid insoluble ash < 0.5%
Water soluble extractive > 10.0 %
Alcohol soluble extractive > 5 %
Packing 14/20/25 Kgs  in PP Bag /Cartoon Packing or As per Customer Requirement
Self-Life 2 – 3 Years at STC
Supplying Period All Year Round
Origin India
Total Plate Count (TPC) <100000 cfu/gm (non-sterilized)
<1000 cfu/gm (Sterilized )
Coliform Germs < 100 cfu/gm
E- Coli Nil
Yeast & Molds < 1000 cfu/gm
Salmonella Absent in 25 gm
Bacillus Cereus < 100 cfu/gm
Aflatoxin < 5 PPB (EU)