About Ginger: Along with chilli, garlic, and turmeric, ginger is one of India’s five most significant spices. The underground stem of the zingiberous herbaceous plant is ginger. Ginger rhizomes are harvested every 7-9 months after they are planted, and the stage of maturity of the rhizome has a big impact on its quality and processing.
Ginger is frequently used as a culinary ingredient and as a spice in food preparation to impart its distinct flavour. Antioxidant qualities, proteolytic activity, and a tenderising impact have all been linked to it. It possesses antioxidant qualities, allowing it to be used in the preservation of meat and meat products.
Benefits: Ginger has long been used to alleviate a variety of nausea and vomiting symptoms. Ginger’s medicinal characteristics help to improve blood circulation, eliminate toxins from the body, cleanse the bowels and kidneys, and nourish the skin. Ginger root can also be used to treat asthma, bronchitis, and other respiratory issues. Ginger possesses antioxidant effects, proteolytic activity, and a tenderising effect, in addition to its medicinal benefits. Ginger is the only spice used in the manufacturing of beverages like ginger beer, ginger ale, and ginger wine, and it is used in a variety of food dishes to impart its distinctive flavour.
Although ginger output is robust, roughly 20% of the fresh ginger crop is lost to respiration and microbiological decomposition due to a lack of suitable storage and transportation facilities. As a result, it becomes important to prepare the surplus ginger into various preserved forms that are available all year.
Uses: Paste, Candy, Preserve, Pickle, Chocolates, Beverages, Powder, Juice, Ice cream, Oleoresin, and other processed ginger items include: Paste, Candy, Preserve, Pickle, Chocolates, Beverages, Powder, Juice, Ice cream, Oleoresin, and so on.