Ginger Nutritional Information :Low In Calories, High In Gingerol

Ginger has a long history in India where they used it in much kind of dishes and Ginger is not found in the wild, its origins are uncertain. It is likely to have originated from India as Ginger plants there show the most biological variability.

        Ginger is the herbaceous perennial belonging to Zingiberaceae family. Ginger of commerce usage is the dried rhizome of the plant which is used as a Spice. Serving as a rich appetizer and an effective drug, Ginger is widely known as one of the oldest spices. It is widely cultivated in India and is marketed as a dried spice.

         Ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. Though grown all over India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a rich earthy soil. Indian dry ginger is known in the world market as 'Cochin Ginger' (NUGC) & 'Calicut Ginger' (NUGK). India offers ginger in a variety of forms; oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. It also comes in garbled/Ungarbled, bleached/unbleached and powder forms. India has a predominant position in ginger production and exports.