The natural grown ginger of karbi anglong , assam is known for its authentic flavor and medicinal quality . This is largely exported to different region of the world . Ginger contains nutrients and bioactive compounds that have powerful benefits for your body and brain . Karbi anglong produces the best organic ginger in the world. The average annual production of 30,000 tonnes is grown by about 10,000 farmers. The ginger grown in karbi anglong has low fibre content. Varieties such as nadia and aizol, having high dry rhizome and high recovery of oleoresin oil, are in demand among domestic buyers and exporters.
Ginger is the root of flowering plant. It is used as a spice for food, flavouring for beverages or in folk medicine. Ginger originated in South China and later spread all over Asia followed by the African continent. The spice was introduced to Europe from India in the 1st century AD. Today it is a very commonly used spice globally.
Cassia cinnamon, split, cassia, stick cassia, tube cassia, broken cassia, star anise, spring, autumn, broken. ginger, chilli, black pepper and others spices and herb from vietnam.
Ginger is a pungent and spicy root with a zesty, warm flavor that is used fresh or dried in a variety of culinary traditions. It is a key ingredient in Asian cuisine, adding depth to stir-fries, soups, and marinades, as well as in baked goods like gingerbread.
Ginger is also well-known for its medicinal properties, particularly its ability to soothe digestive issues, reduce nausea, and alleviate inflammation. Whether used in teas, savory dishes, or desserts, ginger brings both flavor and health benefits.
Fresh Ginger Specifications
Product Name Fresh Ginger Whole
Botanical Name Zingiber officinale
Family Zingiberaceae
Physical Characteristics
Appearance Fresh plump and firm rhizomes with smooth to slightly wrinkled skin
Color Skin Light brown to golden tan
Color Flesh Pale yellow to light greenishyellow
Shape Irregular knobby and branched rhizomes
Size 515 cm in length variety dependent varying diameter
Aroma Strong pungent and spicy with a citrusy note
Flavor Warm sharp and slightly sweet with a peppery bite
Grading Based on Size and Quality
Grade Rhizome Size Moisture Shape
Extra Large XL 15 cm length 8590 Clean intact minimal branching
Large L 1015 cm length 8085 Intact mildly branched
Medium M 510 cm length 7580 Moderately branched
Small S 5 cm length 7075 More branching
Chemical Characteristics
Moisture 8090 depending on grade
Foreign Matter 05 max
DamagedDiscolored Rhizomes 1 max
Fibrous Content Low in fresh ginger variety dependent
Volatile Oil Content 12 responsible for aroma and flavor
Oleoresin Content 36 variety dependent
Packaging
Available Packaging 5kg 10kg 25kg cartons or mesh bags as per customer requirement
Shelf Life 24 weeks when stored in a cool dry place 1012C with proper ventilation
Usage
Widely used in culinary applications across Asian Indian and global cuisines for flavoring
Essential in curries soups teas and stirfries
Known for medicinal properties in traditional medicine for digestive antiinflammatory and immuneboosting benefits
Varieties Available
Indian Ginger Medium to large size pungent high oil content
Origin
India
Fresh Ginger Specifications
Product Name Fresh Ginger Whole
Botanical Name Zingiber officinale
Family Zingiberaceae
Physical Characteristics
Appearance Fresh plump and firm rhizomes with smooth to slightly wrinkled skin
Color Skin Light brown to golden tan
Color Flesh Pale yellow to light greenishyellow
Shape Irregular knobby and branched rhizomes
Size 515 cm in length variety dependent varying diameter
Aroma Strong pungent and spicy with a citrusy note
Flavor Warm sharp and slightly sweet with a peppery bite
Grading Based on Size and Quality
Grade Rhizome Size Moisture Shape
Extra Large XL 15 cm length 8590 Clean intact minimal branching
Large L 1015 cm length 8085 Intact mildly branched
Medium M 510 cm length 7580 Moderately branched
Small S 5 cm length 7075 More branching
Chemical Characteristics
Moisture 8090 depending on grade
Foreign Matter 05 max
DamagedDiscolored Rhizomes 1 max
Fibrous Content Low in fresh ginger variety dependent
Volatile Oil Content 12 responsible for aroma and flavor
Oleoresin Content 36 variety dependent
Packaging
Available Packaging 5kg 10kg 25kg cartons or mesh bags as per customer requirement
Shelf Life 24 weeks when stored in a cool dry place 1012C with proper ventilation
Usage
Widely used in culinary applications across Asian Indian and global cuisines for flavoring
Essential in curries soups teas and stirfries
Known for medicinal properties in traditional medicine for digestive antiinflammatory and immuneboosting benefits
Varieties Available
Indian Ginger Medium to large size pungent high oil content
Origin
India
Product name
Ginger for export and import
Parts used
Rhizomes
Grade of Ginger
Standard of Ginger
Color and appearance of Ginger
Yellowish Brown
Organoleptic characters
Characteristic taste & aroma
Extraneous matter (% w/w) of Ginger for export and import:
< 1
Moisture (% w/w) of Ginger for export and import
max1
Total ash (% w/w) of Ginger
max 6
Water-soluble ash (% w/w)
> 1.5
Alcohol-soluble extractive (% w/w)
>3
Water-soluble extractive (% w/w)
> 10
Acid insoluble ash (% w/w)
max 2
Heavy Metals Lead
max (ppm) 5
Arsenic
max (ppm) 1 of Ginger
White or yellow ginger, also known as elephant ginger or rhino ginger.
The rhizome is bigger and fatter, with more bulging rhizome segments than
the other two varieties. This type of ginger can be consumed both when
young and old, both as fresh ginger and processed ginger..
Optimal altitude :Ginger emprit: 200 - 1000 m above sea level; Elephant
ginger: 300 - 900 m above sea level; Red ginger: 200 - 600 m above sea
level.
Soil types : volcanic, grumusol, alluvial, laterite, lithosol, limestone, latosol,
mediteran, Rezina, latosol, andosol, podsolik, regosol
Recommended pH : 6.8 - 7.4
Temperature : 25 - 30
Humidity : medium
Rainfall : 2,500 - 4,000 mm
Sun Intensity : 70-100%
Age : 9 month - 2 Years ready to Harvest
