Menu
Your Cart

    Ginger Cultivation, Ginger Processing, Ginger Oil, Ginger Paste, Ginger Powder, Ginger Oleoresin, Dry Ginger, Ginger Powder, Ginger Flakes, Ginger Glazing and Ginger Products

    It needs to be well understood and noted that ginger derives its spiciness from principle compounds – zingerone, shogaol and gingerol. Zingerone is least pungent and is known to occur when gingerol is transformed well during the process of cooking. Shogaol is most pungent and is known to occur when drying of ginger takes place. Gingerol is known to be an active compound in fresh ginger. There are varieties of ginger such as Nigerian ginger, Jamaican ginger, African ginger, Chinese ginger and Cochin ginger. 
     
    Ginger processing and cultivation is done in warm and humid climate. It is known to be cultivated from sea level for an altitude of 1500 m above the sea levels. The temperature range needed for cultivation of ginger is 19 degrees celsius to 29 degree celsius. The humidity levels for ginger cultivation are normally 70-90%. When ginger leaves get yellow and start drying up, it should be noted that the clumps are lifted carefully with a digging fork or a spade and the soil  that is adhering is gradually removed. Ginger gets full maturity when the leaves turn yellow and start to dry up when they are 7 months to about 10 months after planting. 

    In some countries, harvesting of ginger is by using special harvesting mechanical equipments. It should be noted that the crop should be planted in such a manner that there are clear rows with interspacing. In some countries, harvesting is done manually ny lifting the rhizomes from the soil that may need to be loosened first. The stages of ginger post harvesting include sorting, washing, peeling, drying, polishing, cleaning, grading and storage. 

    Ginger has been used as a traditional medicine since a very long time now. The  part of the plant that is used as medicines is known as rhizome. Rhizome may look like a root, but actually it is the underground stem from which the roots branch out. Ginger oil is known to be extracted from the ginger rhizome after the process of distillation. Like other essential oils, ginger oil is known to be very concentrated. Ginger oil is known to have a distinct aroma that is spicy, strong and warm. Ginger oil has its applications in aromatherapy. It also has its applications for skin and hair treatments. 

    Ginger paste is nothing but blended ginger with some water and oil. The fresh ginger paste can be stored in refrigerator or freezer and has its use in various kitchen recipes. The ginger past has many advantages, such as – there are absolutely no preservatives in it, it is economical to prepare it, it is aromatic and fresh, it lasts for a very long time. 

    Ginger powder is commonly used for treating nausea and vomiting. It is also used to treat migraine conditions, diabetes, menstrual cramps, osteoarthritis, and other conditions. Ginger powder is also used as a flavouring agent in food. There are various health benefits associated with ginger powder such as – relieves upset stomach, improves metabolism, cures morning sickness, perfect aid for common cold, beauty benefits, and much more. 
    OLEORESIN AND SPICE OIL[CODE NO.4271]  Oleoresins are flavoured compounds obtained by the solvent extraction of the ground spices. They have aroma and posses and attributes which contribute to the taste like pungency. All spices contain essential oils in various proportions which can be ex..
    ₹ 0 INR
     GINGER AND GARLIC PASTE [CODE NO. 3977]    In the business of food chains and restaurants, ginger and garlic paste is always used as an ingredient. It is one of the most preferred ingredient for Chinese recopies. It makes food taste amazing and delicious...
    ₹ 0 INR
    TURMERIC OIL [CODE NO.3894]   Turmeric or its scientific name Curcuma Longa has been used for preparing traditional Indian curries for hundreds of years as a flavor, color and preservative. Turmeric has been reported to possess anti-inflammatory, hepatoprotective, antitumor, antiviral a..
    ₹ 0 INR
    OLEORESIN EXTRACTION PLANT FROM CHILLIS [CODE NO.3665] Oleoresins are the concentrated liquid form of the spice. They are obtained from spices by extraction with a non-aqueous solvent followed by removal of the solvent by evaporation. This spice derivative has the same character and property..
    ₹ 0 INR
    NEEM OIL EXTRACTION PLANT  [CODE NO.3511]   Neem oil is a vegetable oil pressed from the fruits and seeds of the neem (Azadirachta indica), an evergreen tree which is endemic to the Indian subcontinent and has been introduced to many other areas in the tropics. It is the most important..
    ₹ 0 INR
    GINGER OIL EXTRACTION (GINGER ESSENTIAL OIL COMBINED WITH GINGER POWDER) [CODE NO.3287] Ginger, one the most important and oldest of spices consist of the prepared and sun dried rhizomes of Zengeber officenale race. The rhizomes know in the trade as hand or races reach the spice trade e..
    ₹ 0 INR
    BABY MASSAGE OIL [CODE NO. 3163] Massage oils is defined as oil-based products to be applied to the skin to contribute to the well-being of the consumer. Massage oils may be products for general application to the complete body or products applied to specific areas of the body, ..
    ₹ 0 INR
    GINGER UNIT (OIL & POWDER) [CODE NO. 3022]    Ginger  possesses a warm pungent taste and a pleasant odor, hence  its wide use as a flavourant in numerous food  preparation and beverages,  ginger bread, soups, pickles, and many popular soft  drinks.  Like most/ pungent spices, ginger is ..
    ₹ 0 INR
    GINGER GARLIC PASTE [CODE NO. 3062]     Garlic & Ginger paste are very versatile products which are used extensively in Food Industries.     Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.                A hardy perenni..
    ₹ 0 INR
                                                                                                 NEEM BASED FERTILIZER                                 -NEEM OIL AND CAKE                                       CODE NO. 9336                                Neem based is obtained from the s..
    ₹ 0 INR
    AUTOMATIC LINE FOR PROCESSING FRESH GINGER INTO DRY GINGER, GINGER, OIL, PASTE, POWDER & GINGER JUICE [CODE NO.1656]      A  genus of rhizomatous herbs distributed in the tropics  of the  old  world,  chiefly  in  India,  East  Asia  and  Malaysia.  Fourteen, species are reported t..
    ₹ 0 INR
    CULTIVATION OF CAPSICUM IN GREEN HOUSE[EIRI/EDPR/1512] J.C. 299XLINTRODUCTIONAgriculture is the backbone of India’s economic activity and our experience during the last 50 years has demonstrated the strong correlation between agricultural growth and economic prosperity. The present agricultural scen..
    ₹ 0 INR
    Showing 1 to 12 of 28 (3 Pages)