Ginger

Ginger is most commonly known for its effectiveness as a digestive aid. The primary known constituents of Ginger root includes 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 on it. The flesh of the root is white. Ginger root is a seasoning and flavors sweets, including cakes, cookies, breads, and beverages. It is also good in sauces and fruit dishes; and is often used heavily in Asian cooking.

In the global 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 that is garbled / ungarbled, bleached / unbleached has a predominant position in production and export. We also market the bleached and powdered forms of ginger. India produces nearly 20,000 MT of Ginger every year.