Common Uses
Culinary:
Used fresh, dried, powdered, pickled, or as ginger paste
Popular in curries, stir-fries, teas, soups, marinades, and baked goods (like gingerbread)
Forms of Ginger
Fresh Ginger: Juicy, aromatic, and used in everyday cooking
Dry Ginger (Sonth): Dried and ground, with a more concentrated and warming effect
Pickled Ginger: Common in Asian cuisine, especially with sushi
Candied Ginger: Ginger pieces cooked in sugar syrup and dri
Taste and Aroma
- Pungent, spicy, and slightly sweet
- Warm, peppery flavor with citrusy notes
- Aromatic and refreshing due to the presence of gingerols and shogaols
Nutritional and Medicinal Properties
- Active compounds: Gingerol, shogaol, and zingerone
- Known for anti-inflammatory, antioxidant, and digestive benefits
- May help reduce muscle pain, lower blood sugar, and ease menstrual discomfort
Medicinal
- Traditionally used to treat nausea, indigestion, colds, and inflammation
- Common remedy for motion sickness and morning sickness
- Beverages:
- Used in herbal teas, ginger ale, and fermented drinks like ginger beer
Fun Fact
- Ginger is not a root—it's a rhizome, meaning it's a modified stem that grows underground and stores nutrients.
Specification of Ginger Finger:
| PARAMETER | VALUE |
| PRODUCT | GINGER WHOLE |
| ORIGIN | INDIA |
| COLOUR | YELLOW-WHITE INSIDE |
| SMELL | INTENSE AND AROMATIC |
| TASTE | SOUR, SPICY |
| MOISTURE | 12.00% Max |
Container :
| SIZE OF CONTAINER | QNT: |
| 20 FT | 18MT |
| 40 HQ | 26MT |
