Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum. Ginger paste shall be of the consistency of crushed ginger. The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack. Colors ginger paste shall be light to dark tan in color. AVERAGE NUTRITIONAL VALUES PER 100 G Energy 233 kcal / 975 kJ Fat 18 g of which saturates 1.9 g Carbohydrate 16 g of which sugars 0 g Protein 2.6 g Salt 6.4 g ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)