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Ginger (Zingiber Officinale)

Supplier From Nigeria
Nov-07-17

Ginger (Zingiber Officinale)

Common names: zanjabil, zangevil, gingayu

Ginger is the underground root (rhizome) of a perennial herb which has been cultivated in India for over 5,000 years. It is highly sought after for its flavor and therapeutic properties.

Ginger is a common ingredient in Chinese, Indian, South-Asian, African and Caribbean cuisines. It is also used in the production of baked products including gingerbread, cookies and biscuits and to make beverages like ginger ale, ginger tea and ginger beer. Ginger has also been used among many cultures for its medicinal properties for digestive issues, motion sickness, nausea, respiratory issues, and inflammatory conditions among others. The essential oil from ginger is also used in the confectionery, perfumery and pharmaceutical industries.


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More Items Similiar to: Ginger (Zingiber Officinale)

GOLD Member
Jul-28-17
 
Ginger (Zingiber Officinale) is a commodity that is highly valued in international markets for its aroma, pungency and high oil and Aleo resin content.

Nigeria is the third largest exporter of ginger in the world after China and India. Most of the dried ginger that are available for international trade are simply sun dried over a few days, but artificial drying is also used in areas lacking a defined dry season to coincide with the harvest.

The rhizome is dried to 10-12 percent moisture content. Dried ginger is usually presented in a split or sliced form. Splitting is said to be preferred to slicing, as slicing loses more flavor, but the sliced are easier to grind and this is the predominant form of dried ginger currently in the market
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Ginger is a delicacy, medicine, or cooking spice made from the stem of the plant Zingiber officinale. Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste.
Mature ginger rhizomes are fibrous and nearly dry.
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Botanical Name: Zingiber officinale.

Obtained by cracking dried rhizome of Zingiber officinale
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Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae).

Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.

It is sometimes called root ginger to distinguish it from other things that share the name ginger. Vietnamese stocks, seafood and braised dishes often contain fresh ginger root, a light-brown, gnarly root with a pungent, peppery, sweet taste.

Braised dishes are browned in fat, then simmered in a covered container, in a small amount of liquid. Clean and peel the ginger root before using it, then chop or slice the ginger.

Style: fresh ginger

Specification
Size : 100-200 gram up
Colour : yellow
Taste : acetic, sweet and hot
Oil content : 1% min
Features : clean, fat root, shine
Packing : 14kgs/ carton or 30kgs/net
14Mts/ Rf cont 20’; 26MTs/ Rf cont 40’
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Fresh Ginger

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Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae).

Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.

It is sometimes called root ginger to distinguish it from other things that share the name ginger. Vietnamese stocks, seafood and braised dishes often contain fresh ginger root, a light-brown, gnarly root with a pungent, peppery, sweet taste. Braised dishes are browned in fat, then simmered in a covered container, in a small amount of liquid. Clean and peel the ginger root before using it, then chop or slice the ginger.
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Supplier From Cirebon, West Java, Indonesia
 
Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae).
Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.

It is sometimes called root ginger to distinguish it from other things that share the name ginger. Vietnamese stocks, seafood and braised dishes often contain fresh ginger root, a light-brown, gnarly root with a pungent, peppery, sweet taste. Braised dishes are browned in fat, then simmered in a covered container, in a small amount of liquid. Clean and peel the ginger root before using it, then chop or slice the ginger.
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