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Member Since 1 Year
Nature of Business Exporter
GST No. 23**********ZHAsk for more detail from the seller
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Quantity in 1 Full Container Load (FCL) - 12-14 MT (20-Ft); 24-26 MT (40-Ft)
Description- Dry ginger (Zingiber officinale) is the sun‑dried 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.
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 |
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