Ginger, obtained from the rhizome of the Zingiber officinale plant, is available in both fresh and dried forms. It has a spicy, warm, and pungent flavor and is widely used in cooking, herbal medicine, and beverages. Dry ginger is made by drying fresh ginger and is more intense in flavor.

Dry/ Fresh Ginger

Culinary:

Fresh ginger is used in teas, stir-fries, curries, marinades, and sauces.

Dry ginger is used in baking (gingerbread, cookies), spice blends, and Indian sweets.

Beverages:

Used in herbal teas, ginger ale, and traditional drinks like kadha and turmeric-ginger tea.

Traditional Medicine:

Widely used in Ayurveda and Chinese medicine for digestion, nausea, and inflammation.

Home Remedies:

Used to treat sore throat, cold, cough, and nausea.

Food Processing:

Extracted as powder or oil for flavoring and medicinal use.
Anti-inflammatory: Reduces joint pain, arthritis, and general inflammation.

Aids Digestion: Stimulates saliva and bile production, relieves bloating and indigestion.

Relieves Nausea: Commonly used to ease morning sickness and motion sickness.

Boosts Immunity: Rich in antioxidants; helps fight infections.

Pain Reliever: Natural remedy for menstrual pain, headaches, and sore muscles.

Controls Blood Sugar: May improve insulin sensitivity and lower blood sugar levels.

Parameter	Details
Country of Origin	India
Harvest Period	December to February
Color	Fresh: Light Yellow; Dry: Pale Beige
Packaging	10 KG, 25 KG, 50 KG Bags; 1 MT Bulk Tote Bags
Labeling	Private labeling as per buyer’s requirement
Shelf Life	Fresh: 4–6 Weeks (refrigerated); Dry: 24 Months from Production Date
GMO Status	GMO Free
Specification	Detailed Specification on Request

Container Size	Quantity Capacity
20 Feet	22 MT
40 Feet	26 MT

Dry/ Fresh Ginger

Uses

Health Benefits

Specification

Container