Botanical Name: Zingiber officinale
Forms: Whole, Sliced Ginger, Ginger Powder
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.
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.
Lowers blood sugar and increases insulin release
Supports blood platelet health and cardiovascular function
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
|Nutrient||Unit||1Value per 100 g|
|Total lipid (fat)||g||0.75|
|Carbohydrate, by difference||g||17.77|
|Fiber, total dietary||g||2|
|Vitamin C, total ascorbic acid||mg||5|
|Vitamin A, RAE||µg||0|
|Vitamin A, IU||IU||0|
|Vitamin E (alpha-tocopherol)||mg||0.26|
|Vitamin D (D2 + D3)||µg||0|
|Vitamin K (phylloquinone)||µg||0.1|
|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|
|Product Name||Ginger – Whole/Sliced/Powder|
|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|
|Total Plate Count (TPC)||<100000 cfu/gm (non-sterilized)
<1000 cfu/gm (Sterilized )
|Coliform Germs||< 100 cfu/gm|
|Yeast & Molds||< 1000 cfu/gm|
|Salmonella||Absent in 25 gm|
|Bacillus Cereus||< 100 cfu/gm|
|Aflatoxin||< 5 PPB (EU)|