BOTANICAL NAME: ZINGIBER OFFICINALE
FAMILY
NAME: ZINGIBERACEAE, THE GINGER FAMILY
Ginger is most commonly known for its effectiveness as a
digestive aid. The primary known constituents of Ginger Root
include gingerols, zingibain, bisabolenel, oleoresins, starch,
essential oil (zingiberene, zingiberole, camphene, cineol,
borneol), mucilage, and protein.
Ginger, a knobby, fibrous root, has smooth light brown skin with
a sheen to it. The flesh of the root is white. Ginger root is a
seasoning and flavors sweets, including cakes, cookies, bread,
and beverages. It is also good in sauces, and fruit dishes, and
is often used heavily in Asian cooking.
In the world market, Indian ginger is popularly known as 'cochin
ginger' (NUGC) and 'Calicut ginger' (NUGK). Ginger is available
in a variety of forms like oils, oleoresins, fresh ginger in
brine, pickles, candies, and syrups. Ginger that is
Garbled/ungarbled; bleached/unbleached has a predominant position
in production and export. We also market the bleached and
powdered forms of ginger. India produces nearly 20,000 MT of
Ginger every year.
Available in two
forms: young and mature. Young roots also called
green or spring ginger has pale, thin skin that requires no
peeling, is very tender, and has a milder flavor. It can be
grated, chopped, or julienned for use. Mature ginger root has a
tough skin that must be peeled away to get to the fibrous flesh
and is usually grated, chopped, or ground for use.
We are leading
Indian exporters and Suppliers of dry & fresh ginger
pieces.