Ginger

Ginger is one of the earliest known oriental spices extensively used in Indian cuisine and cuisines worldwide. With abundant growth in the Indo-Malaysian region, India has become one of the leading producers and exporters of ginger globally.

India produces around 385.33 thousand tons of ginger annually. Ginger exports from India have increased significantly, from 8,332.91 tons in 2007-08 to 35,616.35 tons in 2011-12, reflecting improved product quality and increasing demand in the international market.

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    Variation

    Variety Description
    Rio-de-Janeiro Bold rhizome size with buff-coloured skin. Pungent, high flavour, and less fibrous.
    Thingpui Medium rhizome size with buff skin. Pungent and highly flavoured, with low fibre content.
    Wynad Bold rhizome size with buff skin. Pungent, less fibrous, and an ancient oriental spice.
    Maran Medium rhizome size with buff skin. Pungent, highly flavoured, and less fibrous.
    Nadia Yellowish colour, medium to bold rhizome size. Moderately pungent, mild flavour, and less fibrous.
    IISR-Rejatha Lumpy, round-shaped rhizomes with compact clumps. Low fibre, rich in oil & oleoresin.
    IISR-Mahima Plumpy rhizomes, resistant to root-knot nematode. Found in Kerala, with moderate fibre content.
    IISR-Varada High-yielding variety with plumpy rhizomes and reddish-brown scales. Low fibre and disease tolerant.

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