Kitchen spices

 Ginger (Zingiber officinale) 1. Botanical Information Scientific Name: Zingiber officinale Family: Zingiberaceae (Ginger family) Origin: Southeast Asia (likely originating from Maritime Southeast Asia) Plant Type: Herbaceous perennial plant Height: Grows up to 1 meter (3 feet) tall Parts Used: Rhizome (underground stem), commonly called “ginger root” 2. Appearance The rhizome is knobby, beige to light brown in color, with a fibrous, aromatic interior. Above ground, it has narrow green leaves and yellow-green flowers with purple edges (though rarely seen in cultivation). 3. Cultivation Grows best in warm, humid climates with well-drained, fertile soil. Propagated by planting pieces of rhizome with buds (“eyes”). Takes 8–10 months to mature for harvest. Major producers: India, China, Nepal, Nigeria, Thailand, Indonesia. 4. Culinary Uses Fresh, dried, powdered, or as oil or juice. Used in savory dishes, sweets, beverages (like ginger tea, ginger ale), and pickles. Essential in Asia...

🌿 Ginger (Zingiber officinale) – Export Grade : Product Name: Fresh Ginger Root Botanical Name: Zingiber officinale Origin: Sri Lanka Grade: Premium Export Quality Appearance: Smooth, firm, plump rhizomes with thin, light brown skin. Free from blemishes, mold, or insect damage. Size: Uniformly sorted (typically 5–15 cm in length) Aroma & Flavor: Strong, pungent, spicy aroma with a warm, slightly sweet, and peppery taste. High essential oil and gingerol content. Packaging: Clean, ventilated cartons (5kg, 10kg, 20kg) or customized as per buyer requirement. Vacuum-sealed options available for processed ginger. Shelf Life: 3–6 months when stored at 10–15°C with 65–70% humidity. Certifications: Available – ISO, HACCP, GAP, Organic (upon request) Uses: Culinary spice, herbal medicine, tea, pickles, confectionery, essential oil extraction, and nutraceuticals. Export Markets: EU, USA, Middle East, India, Japan, Australia Advantages: Grown in fertile Sri Lankan highlands with i...