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Ginger

Ginger

Ginger (Zingiber officinale) is a flowering plant whose rhizome (commonly known as ginger root) is widely used as a spice, flavoring agent, and for medicinal purposes. It has a pungent, aromatic flavor profile with warming and slightly sweet undertones. Ginger is a major commodity in global trade due to its demand in food, beverage, pharmaceutical, nutraceutical, and cosmetic industries.

Ginger is exported in various forms such as:

Fresh Ginger (raw rhizomes)

Dried Ginger (whole, split, or sliced)

Powdered / Ground Ginger

Preserved Ginger (in syrup or brine)

Processed Ginger Products (oil, oleoresin, extract)

Category:

Description

Product Specifications for Trade:

A. Fresh Ginger

Color: Light brown to yellowish skin with creamy yellow interior.
Size: Fingers 3–15 cm; rhizomes 150–300 g average.
Moisture Content: 80–85%
Texture: Firm, smooth, free from wrinkles, shriveling, and sprouting.
Aroma & Flavor: Characteristic pungent, aromatic, free from off-odors.
Foreign Matter: < 1%
Packaging: 5–30 kg cartons, mesh bags, or jute sacks with ventilation.
Storage Temp: 12–15 °C, RH 65–75%.

B. Dried Ginger

Forms: Whole dried rhizome, split, sliced, or crushed.
Moisture Content: ≤ 10%
Volatile Oil: 1.5–3.0% minimum (varies by origin).
Ash Content: ≤ 8%
Extraneous Matter: ≤ 2%
Color: Pale to dark brown exterior; cream to light yellow interior.
Shelf Life: 12–24 months when stored in cool, dry conditions.
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