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
Ginger (Zingiber officinale), is a plant whose rhizome is often used as a spice and raw
material for traditional medicine. The rhizome is in the form of a bulging finger in the middle
sections. The dominant spicy taste felt from ginger is caused by a ketone compound called
zingerone
Ginger is the family Zingiberaceae (tumenic) family. The scientific name for ginger was
given by William Roxburgh
Ginger root is actually a rhizome. It is available in various forms, the most common of which are whole raw roots. It is commonly known as fresh ginger. A piece of rhizome, called 'hand', has a light yellow inner and a distinct skin color from brown to off-white. When they are still immature, their fresh roots impart the freshest flavor, so the roots are collected and shipped, the outer skin being a light green color. These can sometimes be found in Oriental markets. We are a leading supplier of Fresh Ginger to various destinations in and across the globe.
Zimbabwe Fresh Organic Ginger
ntroducing our exquisite ginger product, meticulously grown to bring you the finest flavors and health benefits. Our high-quality ginger is grown in top quality soil on our nutrient rich farm
Our fresh ginger showcases a vibrant golden color, we take pride in offering you the highest quality ginger. Each piece is handpicked to guarantee freshness, vibrant color, and optimal flavor. Our ginger is cultivated in ideal growing conditions, resulting in a product that meets the strictest standards of excellence.
We understand the importance of freshness when it comes to ginger. That's why we ensure that our ginger reaches you at its peak freshness. From the moment it's harvested to the time it arrives at your doorstep, we take meticulous care to preserve its natural aroma, flavor, and texture.
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.
Price negotiable.
Specification:
Origin Indonesia
Color white flesh
Texture rough
Taste warm and spicy
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