Ginger - Dried Knobby Rhizome, Digestive Aid And Spicy Flavor Enhancer For Meats, Vegetables And Curries

Description: Ginger is the dried, knobby shaped root of a perennial herb. The plant grows 2-3 ft. tall, underground rhizome of a plant. It is propagated from rhizome cutting, planted on rich, well drained loam. It requires a tropical climate with both a heavy rain season and a hot dry season. Ginger is grown throughout India. Kerala accounts for 12-56% of the total Indian production while Meghalaya 15%, Mizoram 15%, Arunachal Pradesh 12%, Tamil Nadu 8%, Orissa 8%, West Bengal 6%, and Gujarat 6%. The exported quantity in 2006-2007 was 7,500 MTs.

Harvesting Season: December to February/ March
Marketing Season: February to April

Uses: Ginger has been used for thousands of years, both to spice food and to sooth the digestive system. Ginger is used as a tastemaker in meats, vegetables, fish and curries. It is also used as an appetizer. Ginger has medicinal values and is used as a digestive aid to relive seasickness, nausea and diarrhea. It is also used for lowering cholesterol, reducing arthritis pain and preventing stomach ulcers. Ginger also alleviates the symptoms of motion sickness.