Ginger

Projects

Description

Garlic is a member of the onion family that has a very unique spicy pungent flavour, which is very strong and quite harsh when raw. … Garlic tends to go hand in hand with onions and in many cuisines these ingredients along with tomatoes are cooked together to produce a base sauce.

Indian shipments of garlic have zoomed thanks to output shrinkage in China, the world’s largest producer, making it the hottest commodity in India’s spice export basket.

In the first quarter of the year India exported

Exporter, Supplier and Processor of Dried Ginger from India. In the world Market Indian Dry Ginger is popularly known as Calicut Quality Dried Ginger and Cochin Quality Dried Ginger. Cochin Ginger is widely considered to be one of the Finest in the world, commanding a Premium Price, because of its Lemon-Like Flavor, Low Fiber Content and High Moisture Content. The principal Markets of Cochin Quality Dried Ginger are the Middle East (particularly Saudi Arabia), USA, UK and The Netherlands. Ginger crop occupies the largest area in the state of Kerala (19%), followed by Orissa (17%) Meghalaya (12%), West
Bengal (12%), and Arunachal Pradesh (6%).

India Dried Ginger Grades
NGK: Non-Bleached Garbled Calicut Dried Ginger
NUGK: Non-Bleached Un-Garbled Calicut Dried Ginger

Cochin Quality Dried Ginger
NGC: Non-Bleached Garbled Cochin Dried Ginger
NUGC: Non-Bleached Un-Garbled Cochin Dried Ginger

Production of Ginger in India

Microbial damage and may improve presentation. Ginger can be graded as peeled, unpeeled, rough scraped, bleached, splits, slices and ratoons based on process of drying. Grading should be carried out in the field to remove rhizomes that do not immediately attain the export specifications. Grading is also required prior to packing to remove broken or damaged rhizomes which occurred during field transport and handling. These graded different forms of rhizomes should be packed in jute sacks, wooden boxes or lined corrugated cardboard boxes depending upon distance for transportation and type of market. Dry slices or powder should be packed in multi-wall laminated bags or polyethylene film pouches.

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. … The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.

ORIGIN AND DISTRIBUTION
It is a tropical plant with the centre of origin in India and Malaysia. Now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China and Japan. Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above MSL. A well distributed rainfall (150 to 300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though grows on a wide range of soils, lateritic loams are preferred for higher yields.

USES
Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.

Indian saffron is a golden rhizome mainly used in West Indies and Reunion Island recipes. Its color is similar to those of saffron but it has a different taste with peppery and bitter notes. … Tasting : mainly used in the making of curries, Indian saffron can also flavor and color many sauces.