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One of the earliest Oriental spices known in Europe, Ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial.

The fresh, dried or powdered rhizome of a slender, perennial herb, Indian ginger has been acclaimed world-wide for its characteristic taste, flavour and texture. Ginger has always meant many things to many people. A taste-maker. A flavourant. An appetizer. A drug. Though grown all over India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a rich earthy soil. Indian dry ginger is known in the world market as 'Cochin Ginger' (NUGC) and 'Calicut Ginger' (NUGK). India offers ginger in a variety of forms; oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. It also comes in garbled / ungarbled, bleached / unbleached and
powder forms.

India has a predominant position in ginger production and export. The principal buyers are the Middle East, USA, UK and
the Netherlands.

Harvesting Season :
December to February in plains
February to March in higher elevations