Ginger is the dried knobby shaped rhizome of the plant Zingiber officinale. The Latin name, zingiber, derives from interpretations of the name in Indic languages where ginger was described as shaped like a deer's antler (horn).
India produces ginger all year round, but February-May is the peak season of its production.
50% of total ginger production takes place in North East, Uttarakhand and Sikkim states
Ginger comes in several varieties, the most common being Chinese, or yellow ginger, and the smaller, more pungent Japanese ginger. Thai ginger, or galangal, has a smoother, smaller root and similar flavor and odor.
Different maturity is used for different purposes; young ginger is commonly pickled as side dishes while matured one is used for cooking. Our ginger is grown in highland areas with suited weather condition to ensure less fiber and strong aroma.
Our Fresh Ginger is supplied from farms/suppliers in Thailand, Vietnam, India, China and Nepal.
To find out more about our Fresh Ginger please contact sales@crescoproduce.com.
Korea imports 30,000 tons of ginger annually from China.
When imports increase, Korea's Plant Quarantine rejects quarantine to prevent imports.
However, rejected ginger can not be returned to China.
This is because Chinese exporters refuse to return.
(If it is returned after exporting agricultural products, that company can not export agricultural products for 6 months)
You can buy rejected ginger at half rates.
Find out if you need Chinese ginger in India.
The import price of Chinese ginger is currently $ 1,200 / ton.
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.
India, the land of spices, offers some of the world's most prized ginger for export. Grown in fertile soils rich with volcanic ash, Indian ginger boasts a pungent aroma and a distinct, sharp flavor profile. Available in various forms - whole, split, or cured - Indian ginger caters to diverse culinary needs. Whole, young ginger with its smooth, light brown skin is ideal for fresh consumption and preserving.
Hailing from the fertile lands of India, ginger (Zingiber officinale) is a remarkable root with a rich history and a vibrant present. Renowned for its pungent aroma, warm flavor, and impressive array of health benefits, Indian ginger stands out as a premium choice for discerning global markets.
Imagine ginger plants thriving in the warm, sun-drenched Indian climate. Lush green leaves rise from fleshy, underground rhizomes, the source of our culinary treasure. These knobbly, finger-like roots boast a smooth, light brown skin that yields to a firm, pale yellow flesh when broken. Upon harvest, the ginger undergoes a meticulous process, ensuring it arrives at its destination in pristine condition.
Indian ginger is primarily available in two forms: fresh and dried. Fresh ginger, handpicked at its peak maturity, delivers an intense, almost citrusy zing. Its skin is thin and taut, with a plump, juicy interior that releases a powerful, earthy fragrance. This fresh variety is ideal for grating, mincing, or slicing, adding a burst of flavor to curries, stir-fries, marinades, and beverages.
For those seeking a more concentrated experience, dried ginger offers a robust option. Traditionally, sun-drying is the preferred method, leaving the ginger with a wrinkled, papery texture and a deeper, more aromatic profile. This dried ginger can be further processed into ground ginger powder, a versatile spice used in baking, desserts, and spice blends like garam masala.
Particular Description
Country of Origin India
Cultivation Type Organic
Specialties Good For Health
Usage Human Consumption
Quality Available A Grade
Size Available
Packaging Type Gunny Bag 30 50 Kg
Shelf Life 3 Months
Benefits dopamine and serotonin levels are elevated by ginger By reducing inflammation depression may be prevented Anxiety sadness dementia Alzheimers disease and posttraumatic stress disorder may all benefit from ginger Reduce stomach aches Ginger can help with motion sickness and nausea
Nutritional Value Total Fat 02 g 928 Saturated fat 0 g Polyunsaturated fat 0 g Monounsaturated fat 0 g Total Carbohydrate 4 g Dietary fiber 05 g Sugar 0 g Protein 04 g
Certification FSSAI APEDA Certified
The scientific name of ginger is Zingiber officinale which is used extensively as a spice and for it's medicinal properties. This spice is seen to have originated from the subcontinent of India and extended into Southern Asia. They are used as an ingredient in many food items ,including the preparation of herbal tea and ginger wine. Ginger has a wide range of medicinal properties but itâ??s nature to ease the side effects of chemotherapy such as nausea and vomiting is highly significant.
