1. ashwagandha extract 1.5% 2. zingiber officinale 2.5% 3. glycine powder 4. black seed oil 5. flax seed oil 6. castor oil (clear) 7. black pepper extract 95% 8. curcumin 95% 9. aloe vera 200x 10.. potassium sorbate 11. propylene glycol.
Aromatic ginger
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. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free
A creeping perennial with underground leafy stems and its spice from the roots. It contains high amounts of bioactive components which are high beneficial for the human body. It use cuts across aromatic, culinary and medicinal purposes and can be used as flavouring,laxatives and fragrancing.
Drying Process: Air Dried Moisture: 9 % Max. Total Ash: 7 - 9 % Max Acid Insoluble Ash: 2 - 2.5 % Max Oil Content: 1 - 1.18 % Max Impurities: 0 - 2%max Type Available: Washed Packing: Bulk, 20/25/50 kg bags.
Product/Variety: Ginger Color: Brown Storage Temperature While Transporting: 11°C to 12°C Optimum Relative Humidity: 85% to 95% County of Origin: India Grade Weight (minimum) A 1000 Grams B 450 Grams C 100 Grams Packaging Details (Available Subject To Buyer Requirement) Minimum Order Qty: 1 x 40 Feet or 20 Feet Reefer. Container For Ocean Minimum order Qty.: 1000 Kgs + For Air Shipment
This spice is a food addictive and also considered as a medicine across the world. There is heavy demand for ginger production from beverage market for carbonated, food addictive drink production
People typically use fresh ginger in cooking, and some take ginger supplements for their possible health benefits. Antioxidants and other nutrients in ginger may help prevent or treat arthritis, inflammation, and various types of infection. Researchers have also studied its potential to reduce the risk of diabetes, cancer, and other health problem
Ginger
Fresh Ginger
Ginger origem Brasil Caixa com 13.600kg Price FOB
Ginger
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.
Ginger(Nadao)
Origin: Vietnam
This type of ginger has a large and fat rhizome, a yellowish-white cross section, slightly fibrous, and soft. Elephant ginger is usually consumed when it is young or after the aroma is less sharp and the taste is less spicy. This ginger is widely consumed while it is fresh or processed for cooking spices. Specification: Origin Indonesia Color white flesh Texture rough Taste warm and spicy Pre-treatment washed and peeled
Red ginger is one of the herbal plants that has many benefits and is widely grown in Asia, including Indonesia. When compared to regular ginger, red ginger has a slightly stronger and spicy taste and aroma. Specification: Origin Indonesia Color Red Texture rough Taste warm and spicy Pre-treatment washed and peeled
Ginger is a plant whose rhizomes are often used as spices and raw materials for traditional medicine. The rhizome is finger-shaped which bulges in the middle segments. The dominant spicy taste felt from ginger is caused by a ketone compound called zingeron. Specification: Origin Indonesia Color white flesh Texture rough Taste warm and spicy Pre-treatment washed and peeled
ginger
Ginger : 1 x 20' container, specified to buyers requirements.
