In ancient time, southern part of China has cultivated the ginger, than it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Currently, India is the greatest producer of ginger in the world.

Ginger grows in warm and humid climate. It is mainly cultivated in the tropics from sea level to an altitude of 1500m, both under rainfed and irrigated conditions. For successful cultivation of the crop, a moderate rainfall at the sowing time till the rhizomes sprout, fairly heavy and well-distributed showers during the growing period, and dry weather with a temperature of 28°C to 35°C for about a month before harvesting are necessary. Prevalence of high humidity throughout the crop period is desirable. Ginger thrives best in well-drained soils like sandy or clay loam, red loam or lateritic loam. A friable loam, rich in humus are ideal. However, being an exhaustive crop, soil should be rich in fertility.

Ginger is always propagated by portions of the rhizomes, known as seed rhizomes. Plantation of Ginger is initiated in First week of May. The green Ginger will be available from 170-185 days after the plantation. The dry Ginger will be harvested between 245-260 days.

Ginger is commercially available in chopped, powder, dry and fresh forms. It is widely used in pickles, culinary and medicine at different part of the world.

Ginger is used for flavoring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes, marinades, and stews. Dry Ginger is mainly used as ingredients in culinary, bread, cookies, crackers and cakes, ale and .

Benefits

Lowers blood sugar and increases insulin release

Supports blood platelet health and cardiovascular function
Soothes migraines

Slow down DNA damage

Short-term relief of pregnancy-related nausea and vomiting

Enhances natural resistance for cold and flu

Also uses in abdominal bloating, coughing, vomiting, diarrhea, and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.

Helps in digestion

Relieves Nausea, Including Dizziness from Motion Sickness
Relieves Gas and Bloating

In ancient time, southern part of China has cultivated the ginger, than it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Currently, India is the greatest producer of ginger in the world.

Ginger grows in warm and humid climate. It is mainly cultivated in the tropics from sea level to an altitude of 1500m, both under rainfed and irrigated conditions. For successful cultivation of the crop, a moderate rainfall at the sowing time till the rhizomes sprout, fairly heavy and well-distributed showers during the growing period, and dry weather with a temperature of 28°C to 35°C for about a month before harvesting are necessary. Prevalence of high humidity throughout the crop period is desirable. Ginger thrives best in well-drained soils like sandy or clay loam, red loam or lateritic loam. A friable loam, rich in humus are ideal. However, being an exhaustive crop, soil should be rich in fertility.

Ginger is always propagated by portions of the rhizomes, known as seed rhizomes. Plantation of Ginger is initiated in First week of May. The green Ginger will be available from 170-185 days after the plantation. The dry Ginger will be harvested between 245-260 days.

Ginger is commercially available in chopped, powder, dry and fresh forms. It is widely used in pickles, culinary and medicine at different part of the world.

Ginger is used for flavoring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes, marinades, and stews. Dry Ginger is mainly used as ingredients in culinary, bread, cookies, crackers and cakes, ale and .

Benefits

Lowers blood sugar and increases insulin release

Supports blood platelet health and cardiovascular function
Soothes migraines

Slow down DNA damage

Short-term relief of pregnancy-related nausea and vomiting

Enhances natural resistance for cold and flu

Also uses in abdominal bloating, coughing, vomiting, diarrhea, and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.

Helps in digestion

Relieves Nausea, Including Dizziness from Motion Sickness
Relieves Gas and Bloating