Dry Ginger

We offer a complete product range of Dried Ginger

Dried Ginger

Min. Order (MOQ) 10 Metric Ton
Color Light to Medium Buff Yellow
Storage Dry Storage (≤ 25 °c) in Intact Bags
Shelf Life 12–18 Months
Usage/Application Bakery, Spices, Chai, Teas, Pickles, Sauces, Confectionery, Nutraceuticals, Ayurvedic
Moisture (Max.) ≤ 8%
Kernel Size Whole or Sliced Sun Dried Rhizomes

Quantity in 1 Full Container Load (FCL) - 12-14 MT (20-Ft); 24-26 MT (40-Ft)

Description- Dry ginger (Zingiber officinale) is the sundried rhizome of fresh ginger, supplied as whole roots or sliced pieces with moisture reduced to around 8% for safe storage and intense aroma. It delivers concentrated pungency and warmth, making it indispensable in bakery (gingerbread, biscuits), spice blends, masala chai, pickles, confectionery and traditional medicines.

Nutritionally, ground dried ginger provides roughly 335 kcal, 9 g protein, 58 g net carbohydrates and significant minerals such as iron, magnesium and potassium per 100 g, along with very high levels of antioxidant compounds like gingerols and shogaols. Dry ginger is widely used in Ayurveda and herbal systems to support digestion, reduce inflammation, relieve nausea and boost immunity, which allows you to position it as both a culinary and functional ingredient.

Product Specifications Table

Parameter	Specification
Usage / Applications	Bakery products (gingerbread, biscuits), spice blends, masala chai and herbal teas, pickles, sauces, confectionery, nutraceuticals and Ayurvedic formulations
Kernel Size / Count	Whole or sliced sun dried rhizomes; typically graded by size (small / medium / large fingers) and by quality (Deluxe, Super Deluxe, FAQ) as per export
Packaging Options	Bulk export in 25 kg or 50 kg HDPE / PP bags with inner liner, with customised branding or smaller retail packs on request
Oil / Active Content (Approx.)	Made from high gingerol ginger varieties; ground ginger provides ~335 kcal and ~8.98 g protein per 100 g plus high levels of iron (≈20–59 mg/100 g) and potassium (≈1320–3960 mg/100 g), reflecting a dense concentration of actives
Nutritional Highlights	Spices grade dried ginger has ≈335 kcal, ~9 g protein, ~58 g net carbs and ~14 g fibre per 100 g, and is particularly rich in manganese, iron, potassium, magnesium and antioxidants such as gingerols and shogaol
Aflatoxin & Pesticide Standards	Lots checked for moisture, microbial load and contaminants; export grade suppliers provide COA and pesticide / heavy metal reports as per importing country norms
Shelf Life & Storage	12–18 months from production in cool, dry storage (≤ 25 °C) in intact bags; keep away from moisture and strong odours to preserve volatile oils and flavour
Moisture (Max.)	≤ 8% for premium dry ginger, which reduces risk of mould and ensures strong flavour and shelf stability
Purity / Admixture	Export lots offered as Deluxe, Super Deluxe and FAQ grades, targeting very low extraneous matter and uniform rhizome size; non GMO and grown under IPM practices
Colour & Appearance	Light to medium buff yellow dried rhizomes with characteristic spicy aroma; free from black mould, foreign matter and excessive fibre
Harvest Season / Crop Cycle	Ginger planted typically in spring (Feb–Apr) or July, harvested 7–9 months later (main harvest Sept–Nov; some rabi crop in NE India harvested Dec–Jan)
Origin / Main States	Sourced from major Indian ginger belts – Madhya Pradesh, Karnataka, West Bengal, Assam, Maharashtra, Odisha, Gujarat, Sikkim and Kerala, then dried and processed in export oriented units