Ginger is most commonly known for its effectiveness as a digestive aid. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein.

Ginger, a knobby, fibrous root, has smooth light brown skin with sheen to it. The flesh of the root is white.In the world market Indian ginger is popularly known as ‘cochin ginger’ (NUGC) and ‘calicut ginger’ (NUGK). Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups.

Ginger is most commonly known for its effectiveness as a digestive aid. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein.

Ginger, a knobby, fibrous root, has smooth light brown skin with sheen to it. The flesh of the root is white.In the world market Indian ginger is popularly known as ‘cochin ginger’ (NUGC) and ‘calicut ginger’ (NUGK). Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups.