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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 worldwide for its characteristic taste,
flavour & 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) & '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, the UK and the Netherlands. |
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Botanical Name:
Zingiber officinale Roscoe
Family Name:
Zingiberaceae
Commercial Part:
The Rhizome
Name in international languages
Spanish:
Jengibre
French:
Gingembre
German:
Ingwer
Swedish:
Ingefara
Arabic:
Zanjabil
Dutch:
Gember
Italian:
Zenzero
Portuguese:
Gengibre
Russian:
Imbir
Japanese:
Shoga
Chinese:
Chiang
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